Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9576
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dc.contributor.authorAktaş, Ayşe Burcu-
dc.contributor.authorAlamprese, Cristina-
dc.contributor.authorFessas, Dimitrios-
dc.contributor.authorÖzen, Banu-
dc.date.accessioned2020-07-25T22:17:42Z-
dc.date.available2020-07-25T22:17:42Z-
dc.date.issued2019-
dc.identifier.issn0023-6438-
dc.identifier.issn1096-1127-
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.04.057-
dc.identifier.urihttps://hdl.handle.net/11147/9576-
dc.description.abstractThe aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured lipids to provide fast and reliable methods for their characterization. Tallow was chemically or enzymatically interesterified with corn, canola, or safflower oils, at different ratios. Fourier-transform mid-infrared (FT-IR) and near-infrared (FT-NIR) spectra of melted and solid samples were collected. Partial-least-square regression models constructed after different spectra pre-treatments and variable selection were satisfactory. The best models were obtained with solid sample FT-NIR spectra: in cross-validation, determination coefficients and root mean square errors were, respectively, 0.85 and 1.7 degrees C for SMP, 0.85 and 2.8 degrees C for MP90, and 0.91 and 14 MPa for consistency. Infrared spectroscopy can be considered a promising tool to determine physical properties of interesterified fats.en_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCalorimetryen_US
dc.subjectChemometricsen_US
dc.subjectConsistencyen_US
dc.subjectInfrared spectroscopyen_US
dc.subjectSlip melting pointen_US
dc.titleIR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallowen_US
dc.typeArticleen_US
dc.institutionauthorAktaş, Ayşe Burcu-
dc.institutionauthorÖzen, Banu-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume110en_US
dc.identifier.startpage25en_US
dc.identifier.endpage31en_US
dc.identifier.wosWOS:000471736200004en_US
dc.identifier.scopus2-s2.0-85067990473en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.lwt.2019.04.057-
dc.relation.doi10.1016/j.lwt.2019.04.057en_US
dc.coverage.doi10.1016/j.lwt.2019.04.057en_US
dc.identifier.scopusqualityQ1-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.languageiso639-1en-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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