Characterization of edible oils using total luminescence spectroscopy

Journal of Fluorescence

Volumn 14, Issue 1, 2004, Pages 25-35

  Sikorska, E ^a   Romaniuk, A ^a   Khmelinskii, I V ^b   Herance, R ^c   Bourdelande, J L ^c   Sikorski, M ^d   Koziol J ^a  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

^b UNIVERSITY OF ALGARVE   (Portugal)

^c UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^d ADAM MICKIEWICZ UNIVERSITY   (Poland)

Author keywords

Analysis of foodstuffs; Edible oils; Total fluorescence spectroscopy

Indexed keywords

ALCOHOLS; AROMATIC HYDROCARBONS; CHEMICAL ANALYSIS; DRUG PRODUCTS; ESTERS; FLUORESCENCE; FOOD PRODUCTS; INFRARED SPECTROSCOPY; LIQUID CHROMATOGRAPHY; LUMINESCENCE; MONOCHROMATORS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OIL SPILLS; PHOTODIODES; PROBLEM SOLVING; SPECTROSCOPY;

ANALYSIS OF FOODSTUFFS; PHOTO-OXIDATION; TOCOPHEROLS; TOTAL FLUORESCENCE SPECTROSCOPY;

OILS AND FATS;

GLYCINE MAX; HELIANTHUS; SINAPIS ARVENSIS; ZEA MAYS;

OIL; SINGLET OXYGEN;

ARTICLE; CHEMISTRY; LUMINESCENCE; METHODOLOGY; OXIDATION REDUCTION REACTION; SPECTROFLUOROMETRY;

LUMINESCENT MEASUREMENTS; OILS; OXIDATION-REDUCTION; SINGLET OXYGEN; SPECTROMETRY, FLUORESCENCE;

EID: 3543082853     PISSN: 10530509     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:JOFL.0000014656.75245.62     Document Type: Conference Paper

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