Determination of the oxidative stability of olive oil, using focused-microwave energy to accelerate the oxidation process

Analytical and Bioanalytical Chemistry

Volumn 378, Issue 2, 2004, Pages 479-483

  Canizares Macias M P ^a   García Mesa, José A ^b   Luque De Castro, M D ^c  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b AYCEL   (Spain)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Focused microwave energy; Olive oil; Oxidative stability; Ultraviolet photometric monitoring

Indexed keywords

IRRADIATION; LIGHT ABSORPTION; MICROWAVES; MONITORING; OILS AND FATS; OPTIMIZATION; OXIDATION; PHOTOMETRY; REACTION KINETICS; SCREENING; ULTRAVIOLET RADIATION; WATER;

FOCUSED-MICROWAVE ENERGY; OLIVE OIL; OXIDATIVE STABILITY; ULTRAVIOLET PHOTOMETRIC MONITORING;

OXIDATION RESISTANCE;

OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; MICROWAVE RADIATION; OLIVE TREE; OXIDATION REDUCTION REACTION;

MICROWAVES; OLEA; OXIDATION-REDUCTION; PLANT OILS;

EID: 17344392541     PISSN: 16182642     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00216-003-2280-8     Document Type: Article

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