Assessment of oleogel stability over storage
收藏REDU2025-01-01 更新2026-05-11 收录
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https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/3GOFQD
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资源简介：
The data provides detailed information on the non-invasive analysis of oleogels during the storage period, utilizing techniques such as near-infrared spectroscopy (NIR), Raman spectroscopy, and microscopic imaging. The data include critical parameters for product stability, such as peroxide values, free fatty acids (FFA), and oil loss. The analyses aim to understand the physicochemical and structural changes in oleogels over time, contributing to the development of predictive models and strategies to optimize storage and quality of these materials. The data cannot be made available due to intellectual property protection. For more information, please contact the responsible parties.
提供机构：
); . Instituto de Química); . Faculdade de Engenharia de Alimentos)
创建时间：
2025-01-01
