Konu "Raman spectroscopy" için Gıda Mühendisliği Bölümü listeleme
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Potentıal of Raman Spectroscopy To Assess the Adulteratıon of Cocoa Butter
(Fen Bilimleri Enstitüsü, 2023-01-04)Cocoa butter (CB) has unique physicochemical properties and is the main ingredient in chocolate formulations. However, due its low availability and high price, modified fats called cocoa butter alternatives (CBAs) which ... -
Raman Spectroscopy Coupled With Chemometric Methods For The Discrimination Of Foreign Fats And Oils In Cream And Yogurt
(2019)The adulteration of milk fat in dairy products with cheaper non-milk based fats or oils is frequently encountered in the dairy industry. In this study, Raman spectroscopy with chemometric was used for the discrimination ...