Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat

• 主要な著者: A, Nurwahidah, ., Rumiyati, Riyanto, Sigit, Ahmad Fadzillah, Nurrulhidayah, Kartika, Betania, Abdul, Rohman
• フォーマット: 論文
• 言語: English; English
• 出版事項: Rynnye Lyan Resources 2019
• 主題: S Agriculture (General); TS Manufactures
• オンライン･アクセス: http://irep.iium.edu.my/77434/13/77434_Fourier%20Transform%20Infrared%20Spectroscopy%20%28FTIR%29_article.pdf; http://irep.iium.edu.my/77434/2/77434_Fourier%20Transform%20Infrared%20Spectroscopy_SCOPUS.pdf; http://irep.iium.edu.my/77434/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_14__fr-2019-182_nurwahidah_1.pdf; https://doi.org/10.26656/fr.2017.3(6).182

The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicle in some pharmaceutical products must be identified to assure its quality. In this study, Fourier Transform Infrared Spectroscopy (FTIR) in combination with chemometrics techniques of multivariate ca...