Simultaneous quantitative analysis of two functional food oils, extra virgin olive oil and virgin coconut oil using FTIR spectroscopy and multivariate calibration

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Simultaneous quantitative analysis of two functional food oils, extra virgin olive oil and virgin coconut oil using FTIR spectroscopy and multivariate calibration

Two functional food oils, namely extra virgin olive oil (EVOO) and virgin coconut oil (VCO) have been analyzed simultaneously using Fourier transform infrared (FTIR) spectroscopy. The performance of multivariate calibration of principle component regression (PCR) and partial least square regression...

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Bibliographic Details
Main Authors:	Abdul Rohman, Che Man, Yaakob
Format:	Article
Language:	English English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24122/ http://psasir.upm.edu.my/id/eprint/24122/1/24122.pdf

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