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Near infrared spectroscopic investigation of lipid oxidation in model solid food systems

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TitleInfo
Title
Near infrared spectroscopic investigation of lipid oxidation in model solid food systems
Name (type = personal)
NamePart (type = family)
Izzo
NamePart (type = given)
Christopher G.
NamePart (type = date)
1970-
DisplayForm
Christopher G. Izzo
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Schaich
NamePart (type = given)
Karen M.
DisplayForm
Karen M. Schaich
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
Hartman
NamePart (type = given)
Thomas G.
DisplayForm
Thomas G. Hartman
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Frenkel
NamePart (type = given)
Chaim
DisplayForm
Chaim Frenkel
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Pedersen
NamePart (type = given)
Henrik
DisplayForm
Henrik Pedersen
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
outside member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
School of Graduate Studies
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
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2019
DateOther (qualifier = exact); (type = degree)
2019-05
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2019
Language
LanguageTerm (authority = ISO 639-3:2007); (type = text)
English
Abstract (type = abstract)
Reports of the application of near infrared (NIR) spectroscopy to analyses of lipid oxidation in solid foods generally indicate poor performance. To elucidate reasons for this, effects of sample packing and presentation (off-centered rotation) on NIR analyses were examined in a sampling system miniaturized to employ amounts of material feasible for research studies. Packing and presentation conditions affording the best performance in qualitative studies were utilized in quantitative assays to determine the ability of NIR to monitor lipid oxidation in model solid food systems by comparison with reference chemical analyses of conjugated dienes, lipid hydroperoxides, and carbonyl products.
Preliminary investigation indicated constant forming pressure and rotational averaging during scanning reduced variation among replicate scans of mixtures of up to 15% (w:w) lipid with white rice flour. Neat pecan or canola oils oxidized at 40°C for up to sixteen weeks and assayed chemically for conjugated dienes, lipid hydroperoxides and carbonyls were used to prepare 7.5% (w/w) oil : white rice flour samples for NIR analysis with constant pressure and rotation. Canola oxidized more readily than pecan oil, reaching apparent maxima for conjugated dienes and peroxides; however, carbonyls developed only near the end of incubation.
NIR models of oxidation used either the full spectrum (4000 - 10,000 cm-1) or wavenumber ranges selected by statistical model improvement techniques. Full spectrum models of conjugated dienes or peroxides for pecan oil samples showed very poor correlations with chemical analyses; neither was improved by wavenumber selection. Full spectrum models for canola oil samples were slightly better and improved with wavenumber selection.
Peroxide value model quality rose with sample numbers; the opposite occurred for conjugated dienes. The best peroxide value models included far fewer wavenumbers than conjugated diene models, which were more susceptible to interference from various sources. Results from wavenumber selection appeared pathway dependent, varying with samples used and pretreatments applied in the initial model. Spectral reproducibility among nominally identical samples was the primary hindrance to quantitative correlations for conjugated dienes and peroxide values. Thus, improvements in sample presentation mechanisms and software may render NIR suitable for quantitative analysis of lipid oxidation in solid food systems.
Subject (authority = local)
Topic
NIR
Subject (authority = RUETD)
Topic
Food Science
Subject (authority = LCSH)
Topic
Near infrared spectroscopy
Subject (authority = LCSH)
Topic
Lipids -- Oxidation -- Imaging
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_9674
PhysicalDescription
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application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xix, 217 pages) : illustrations
Note (type = degree)
Ph.D.
Note (type = bibliography)
Includes bibliographical references
RelatedItem (type = host)
TitleInfo
Title
School of Graduate Studies Electronic Theses and Dissertations
Identifier (type = local)
rucore10001600001
Location
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NjNbRU
Identifier (type = doi)
doi:10.7282/t3-danm-0315
Genre (authority = ExL-Esploro)
ETD doctoral
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RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Izzo
GivenName
Christopher
MiddleName
G.
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2019-04-03 16:22:40
AssociatedEntity
Name
Christopher Izzo
Role
Copyright holder
Affiliation
Rutgers University. School of Graduate Studies
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
Type
Embargo
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2019-05-31
DateTime (encoding = w3cdtf); (qualifier = exact); (point = end)
2019-11-30
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after November 30th, 2019.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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2019-04-07T21:54:54
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2019-04-07T22:22:59
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