Measurement of Conjugated Linoleic Acid (CLA) in CLA-Rich Potato Chips by ATR-FTIR Spectroscopy

A conjugated linoleic acid (CLA)-rich soy oil has been produced by photoisomerization of soy oil linoleic acid. Nutritional studies have shown that CLA possesses health benefits in terms of reducing certain heart disease and diabetes risk factors. Potato chips are snacks that are readily produced in...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2011-03, Vol.59 (6), p.2190-2196
Hauptverfasser:	Kadamne, Jeta V, Castrodale, Chelsey L, Proctor, Andrew
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Methods Biological and medical sciences conjugated linoleic acid diabetes Food Analysis - instrumentation Food Analysis - methods Food industries Food, Preserved - analysis Fourier transform infrared spectroscopy frying Fundamental and applied biological sciences. Psychology heart diseases isomers Linoleic Acids, Conjugated - analysis lipid content potato chips potatoes prediction regression analysis risk factors snacks Solanum tuberosum - chemistry soybean oil Spectroscopy, Fourier Transform Infrared - instrumentation Spectroscopy, Fourier Transform Infrared - methods
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