FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR–PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential sc...

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Bibliographic Details
Main Authors: Nicoleta Gabriela Hădărugă, Cosmina Andrea Chirilă, Raymond Nandy Szakal, Iulia Maria Gălan, Marius Daniel Simandi, Gabriel Stelian Bujancă, Ioan David, Adrian Riviş, Sorin Mihai Stanciu, Daniel Ioan Hădărugă
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
chicken lipids
cyclodextrins
nano-encapsulation
Fourier transform infrared spectroscopy
thermal analysis
principal component analysis
Online Access:https://www.mdpi.com/2304-8158/11/22/3632

Internet

https://www.mdpi.com/2304-8158/11/22/3632

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