Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories

Analytica Chimica Acta

Volumn 625, Issue 2, 2008, Pages 215-226

  Chiavaro, Emma ^a   Rodriguez Estrada, Maria Teresa ^b   Barnaba, Carlo ^a   Vittadini, Elena ^a   Cerretani, Lorenzo ^c   Bendini, Alessandra ^c  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chemical composition; Differential scanning calorimetry; Extra virgin olive oil; Olive oil; Olive pomace oil; Thermal properties

Indexed keywords

ACIDS; CALORIMETERS; CALORIMETRY; CHEMICAL PROPERTIES; CHLORINE COMPOUNDS; COOLING; CRYSTAL STRUCTURE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; FOOD PROCESSING; GLYCEROL; HEATING; LASER INTERFEROMETRY; NANOCRYSTALLINE ALLOYS; REFINING; SCANNING; TEMPERATURE MEASURING INSTRUMENTS; THERMODYNAMIC PROPERTIES; THERMOGRAPHY (TEMPERATURE MEASUREMENT); VEGETABLE OILS;

CHEMICAL COMPONENTS; CHEMICAL COMPOSITION; CRYSTALLIZATION ONSET TEMPERATURE; DECONVOLUTION ANALYSIS; ENDOTHERMIC TRANSITIONS; EXOTHERMIC EVENTS; EXTRA VIRGIN OLIVE OIL; HEATING REGIMES; HIGHEST TEMPERATURE; LIPID OXIDATION; OLIVE OIL; OLIVE OILS; OLIVE-POMACE OIL; OVERLAPPING TRANSITIONS; POTENTIAL TOOL; SCANNING CALORIMETRY; THERMAL PROPERTIES; TRIACYLGLYCEROLS; TRIOLEIN;

PETROLEUM REFINING;

DIACYLGLYCEROL; FATTY ACID; OLIVE OIL; TRIACYLGLYCEROL;

ARTICLE; COOLING; CRYSTAL STRUCTURE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; HEATING; LIPID ANALYSIS; LIPID OXIDATION; PRIORITY JOURNAL; THERMOGRAPHY;

CALORIMETRY, DIFFERENTIAL SCANNING; PLANT OILS; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; TEMPERATURE; THERMODYNAMICS;

EID: 49849085835     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2008.07.031     Document Type: Article

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