000069980 001__ 69980
000069980 005__ 20190709135611.0
000069980 0247_ $$2doi$$a10.1080/10942912.2017.1372470
000069980 0248_ $$2sideral$$a105054
000069980 037__ $$aART-2017-105054
000069980 041__ $$aeng
000069980 100__ $$0(orcid)0000-0003-2713-2786$$aMartín Ramos, Pablo$$uUniversidad de Zaragoza
000069980 245__ $$aCrude and refined oils from Elaeis guineensis: Facile characterization by FTIR and thermal analysis techniques
000069980 260__ $$c2017
000069980 5060_ $$aAccess copy available to the general public$$fUnrestricted
000069980 5203_ $$aFrom an industrial perspective, fast characterization of raw materials provides an important tool for preventing manufacturing problems and contributes to assure the quality of the final products. In this work, several fast, cheap, and simple methods (Fourier transform infrared spectroscopy (FTIR) and various thermoanalytical techniques) were used for screening and characterization of crude and refined palm oils and other palm-derived products. The FTIR spectra allowed for ready distinction between mesocarp-derived products and those obtained from the kernel. The same applied to high-temperature differential scanning calorimetry (DSC) and differential thermal analysis (DTA) thermograms and the low-temperature DSC curves, in which the peak values and the presence or absence of certain peaks also permitted to differentiate among the various oils and fractions. Correspondences of mesocarp-derived oils with olein and kernel-derived oils with stearin were confirmed by both analytical methods and from the crystallization study. The relationship between the triglyceride composition and the FTIR and thermal profiles of the various palm-derived products has potential to be utilized as a facile quality control method in mill plants and laboratories.
000069980 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000069980 590__ $$a1.845$$b2017
000069980 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b64 / 133 = 0.481$$c2017$$dQ2$$eT2
000069980 592__ $$a0.513$$b2017
000069980 593__ $$aFood Science$$c2017$$dQ2
000069980 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000069980 700__ $$aMaria, Teresa M.R.
000069980 700__ $$aCorrea-Guimaraes, Adriana
000069980 700__ $$aCarrión-Prieto, Paula
000069980 700__ $$aHernández-Navarro, Salvador
000069980 700__ $$aMartín-Gil, Jesús
000069980 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal
000069980 773__ $$g20, S3 (2017), S2739-S2749$$pInt. j. food prop.$$tINTERNATIONAL JOURNAL OF FOOD PROPERTIES$$x1094-2912
000069980 8564_ $$s675453$$uhttps://zaguan.unizar.es/record/69980/files/texto_completo.pdf$$yVersión publicada
000069980 8564_ $$s89789$$uhttps://zaguan.unizar.es/record/69980/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000069980 909CO $$ooai:zaguan.unizar.es:69980$$particulos$$pdriver
000069980 951__ $$a2019-07-09-12:22:22
000069980 980__ $$aARTICLE