Search Results - "van de Voort, F.R."

Refine Results
  1. 1

    Stoichiometric determination of moisture in edible oils by Mid-FTIR spectroscopy by van de Voort, F.R., Tavassoli-Kafrani, M.H., Curtis, J.M.

    Published in Analytica chimica acta (28-04-2016)
    “…A simple and accurate method for the determination of moisture in edible oils by differential FTIR spectroscopy has been devised based on the stoichiometric…”
    Get full text
    Journal Article
  2. 2

    Improving the determination of moisture in edible oils by FTIR spectroscopy using acetonitrile extraction by Meng, Xianghe, Sedman, J., van de Voort, F.R.

    Published in Food chemistry (15-11-2012)
    “…► Improved quantitation of moisture in edible oils by FTIR spectroscopy. ► Based on FTIR analysis of acetonitrile extracts of oils. ► Calibration by spiking…”
    Get full text
    Journal Article
  3. 3

    Automated Acid and Base Number Determination of Mineral-Based Lubricants by Fourier Transform Infrared Spectroscopy: Commercial Laboratory Evaluation by Winterfield, Craig, van de Voort, F. R.

    Published in Journal of Laboratory Automation (01-12-2014)
    “…The Fluid Life Corporation assessed and implemented Fourier transform infrared spectroscopy (FTIR)–based methods using American Society for Testing and…”
    Get full text
    Journal Article
  4. 4

    Rheological properties of starch solutions under aseptic processing temperatures by Abdelrahim, K.A., Ramaswamy, H.S., van de Voort, F.R.

    Published in Food research international (1995)
    “…Rheological properties of cross-linked waxy maize starch in the concentration range of 3–6% w w were evaluated using a computer controlled rotational…”
    Get full text
    Journal Article
  5. 5

    Feed-back temperature control system for microwave ovens using a shielded thermocouple by Ramaswamy, H. (Macdonald College of McGill University, St. Anne de Bellevue, Quebec, Canada), Van de Voort, F.R, Raghavan, G.S.V, Lightfoot, D, Timbers, G

    Published in Journal of food science (01-03-1991)
    “…A dynamic system was developed and evaluated to continuously monitor product temperature in ovens using an aluminum shielded thermocouple. The signal was…”
    Get full text
    Journal Article
  6. 6

    Heating Characteristics of Milk Constituents in a Microwave Pasteurization System by KUDRA, T., Van, de VOORT, F.R., RAGHAVAN, G.S.V., RAMASWAMY, H.S.

    Published in Journal of food science (01-07-1991)
    “…ABSTRACT A continuous pasteurization system was designed using a domestic microwave oven and heating characteristics were studied on water, cream, and milk…”
    Get full text
    Journal Article
  7. 7

    Determination of peroxide value of edible oils by FTIR spectroscopy with the use of the spectral reconstitution technique by Yu, Xiuzhu, van de Voort, F.R., Sedman, J.

    Published in Talanta (Oxford) (30-11-2007)
    “…Spectral reconstitution (SR), a technique that has been developed to facilitate mid-FTIR transmission analysis of inherently viscous samples, was applied to…”
    Get full text
    Journal Article
  8. 8

    A new direct Fourier transform infrared analysis of free fatty acids in edible oils using spectral reconstitution by Yu, Xiuzhu, van de Voort, F. R., Sedman, Jacqueline, Gao, Jin-ming

    Published in Analytical and bioanalytical chemistry (01-07-2011)
    “…A new transmission-based Fourier transform infrared (FTIR) spectroscopic method for the direct determination of free fatty acids (FFA) in edible oils has been…”
    Get full text
    Journal Article
  9. 9

    Rapid Determination of Free Fatty Acids in Poultry Feed Lipid Extracts by SB-ATR FTIR Spectroscopy by Sherazi, S. T. H, Mahesar, S. A, Bhanger, M. I, van de Voort, F. R, Sedman, J

    Published in Journal of agricultural and food chemistry (27-06-2007)
    “…A simple, rapid, and reproducible method has been developed for the quantitative determination of free fatty acid (FFA) content in lipids extracted from…”
    Get full text
    Journal Article
  10. 10

    Application of microwave heating for the fast extraction of fat content from the poultry feeds by Mahesar, S.A., Sherazi, S.T.H., Abro, Kamran, Kandhro, Aftab, Bhanger, M.I., van de Voort, F.R., Sedman, J.

    Published in Talanta (Oxford) (15-06-2008)
    “…A rapid method has been developed to extract and quantitatively measure the total oil content in poultry feeds using a domestic microwave oven. The optimized…”
    Get full text
    Journal Article
  11. 11

    Correcting for Underlying Absorption Interferences in Fourier Transform Infrared trans Analysis of Edible Oils Using Two-Dimensional Correlation Techniques by van de Voort, F. R, Sedman, J, Sherazi, S. T. H

    Published in Journal of agricultural and food chemistry (12-03-2008)
    “…Substantive improvement in the sensitivity of the AOAC/AOCS spectral ratioing method for the determination of isolated trans isomers in edible oils was…”
    Get full text
    Journal Article
  12. 12

    New FTIR method for the determination of FFA in oils by Al-Alawi, A, Van de Voort, F.R, Sedman, J

    “…A rapid, practical, and accurate FTIR method for the determination of FFA in edible oils was developed. Analogous to the AOCS titration procedure, the FTIR FFA…”
    Get full text
    Journal Article
  13. 13

    Determination of TBA [thiobarbituric acid] number by high performance liquid chromatography [Fatty foods] by Kakuda, Y, Stanley, D.W, Van de Voort, F.R

    “…A high performance liquid chromatographic (HPLC) method for the quantitation of malonaldehyde in aqueous distillates was developed. Compared with the standard…”
    Get full text
    Journal Article
  14. 14

    Improved Determination of Isolated trans Isomers in Edible Oils by Fourier Transform Infrared Spectroscopy Using Spectral Reconstitution by Van de Voort, F.R, Sedman, J, Sherazi, S.T.H

    Published in Journal of AOAC International (01-03-2007)
    “…A substantially more sensitive and accurate alternative to the single-bounce attenuated total reflectance (SB-ATR) Fourier transform infrared spectroscopic…”
    Get full text
    Journal Article
  15. 15

    Rapid determination of oxidative stability of edible oils by FTIR spectroscopy using disposable IR cards by Russin, T.A, van de Voort, F.R, Sedman, J

    “…Disposable polytetrafluoroethylene (PTFE) polymer IR (PIR) cards were used as substrates to rapidly oxidize edible oils and simultaneously monitor the extent…”
    Get full text
    Journal Article
  16. 16

    Determination of added water and bovine milk to caprine milk by Szijarto, L, van de Voort, F R

    Published in Journal of dairy science (01-03-1983)
    “…Increased production of commercial goat milk in Ontario stimulated an investigation to determine a base freezing point for goat milk for quantifying added…”
    Get more information
    Journal Article
  17. 17

    Sodium caseinate from skim milk powder by extrusion processing: physicochemical and functional properties by Barraquio, V.L. (University of the Philippines at Los Banos, Laguna, Philippines), Van de Voort, F.R

    Published in Journal of food science (01-11-1991)
    “…Sodium caseinate produced on a pilot-plant-scale directly from skim milk powder (SMP) with two-step extrusion process was compared to a commercial product and…”
    Get full text
    Journal Article
  18. 18

    Monitoring the oxidation of edible oils by fourier transform infrared spectroscopy by Voort, F. R., Ismail, A. A., Sedman, J., Emo, G.

    “…Edible fats and oils in their neat form are ideal candidates for Fourier transform infrared (FTIR) analysis, in either the attenuated total reflectance or the…”
    Get full text
    Journal Article
  19. 19

    Determination of peroxide value by Fourier transform near-infrared spectroscopy by Li, H, Van de Voort, F.R, Ismail, A.A, Cox, R

    “…A Fourier transform‐near infrared (FT‐NIR) method originally designed to determine the peroxide value (PV) of triacylglycerols at levels of 10–100 PV was…”
    Get full text
    Journal Article
  20. 20

    The determination of peroxide value by Fourier transform infrared spectroscopy by Voort, F. R., Ismail, A. A., Sedman, J., Dubois, J., Nicodemo, T.

    “…A rapid method for the quantitative determination of peroxide value (PV) of vegetable oils by Fourier transform infrared (FTIR) transmission spectroscopy is…”
    Get full text
    Journal Article Conference Proceeding