Imperial College London
Portrait Picture

DrRuiPinto

Faculty of Medicine, School of Public Health

Research Associate in Chemometrics/Metabolomics
 
 
 
//

Contact

 

+44 (0)20 7594 9761r.pinto Website

 
 
//

Location

 

155Norfolk PlaceSt Mary's Campus

//

Summary

 

Publications

Citation

BibTex format

@article{Pinto:2010:10.1016/j.foodchem.2009.11.053,
author = {Pinto, RC and Locquet, N and Eveleigh, L and Rutledge, DN},
doi = {10.1016/j.foodchem.2009.11.053},
journal = {Food Chemistry},
pages = {1170--1177},
title = {Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal},
url = {http://dx.doi.org/10.1016/j.foodchem.2009.11.053},
volume = {120},
year = {2010}
}
Download

RIS format (EndNote, RefMan)

TY  - JOUR
AB  - In this work a new, easy and rapid MIR-ATR technique to monitor the thermal stability of oils is presented. The method uses a heated ATR apparatus set at selected temperatures to thermally modify the oils and simultaneously acquire spectra. Because of the larger sample surface to volume ratio, degradation reactions are faster compared to other heating methods. Three different edible oils (sunflower, olive and canola), are subjected to the method. Sunflower oil with or without tocopherol and at three different temperatures (130, 150 and 170 °C) was also analysed. Wavenumbers known to be relevant to oil degradation processes are selected to show the modifications in the spectra over time. © 2009 Elsevier Ltd. All rights reserved.
AU  - Pinto,RC
AU  - Locquet,N
AU  - Eveleigh,L
AU  - Rutledge,DN
DO  - 10.1016/j.foodchem.2009.11.053
EP  - 1177
PY  - 2010///
SN  - 0308-8146
SP  - 1170
TI  - Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal
T2  - Food Chemistry
UR  - http://dx.doi.org/10.1016/j.foodchem.2009.11.053
VL  - 120
ER  -
Download