Lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics

A new near-infrared (NIR) spectroscopic method was developed for the analytical measurement of lipid oxidation in sunflower kernel paste (tahini), which was chosen as an example of a complex oilseed-based food product. The study was published on Talanta, 155: 336–346, DOI:10.1016/j.talanta.2016.04.019.

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