Synchronous fluorescence spectroscopy: tool for monitoring thermally stressed edible oils

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 18, 2009, Pages 8194-8201

  Poulli, Konstantina I ^a,b   Chantzos, Nickolaos V ^a   Mousdis, George A ^b   Georgiou, Constantinos A ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b THEORETICAL AND PHYSICAL CHEMISTRY INSTITUTE   (Greece)

Author keywords

Corn oil; Extra virgin olive oil; Olive pomace oil; Radical scavenging activity; Sesame oil; Soybean oil; Sunflower oil; Synchronous fluorescence spectroscopy; Thermal stress; Totox

Indexed keywords

CORN OIL; OLIVE OIL; SESAME SEED OIL; SOYBEAN OIL; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG STABILITY; HEAT; METHODOLOGY; SPECTROFLUOROMETRY;

CORN OIL; DRUG STABILITY; HOT TEMPERATURE; PLANT OILS; SESAME OIL; SOYBEAN OIL; SPECTROMETRY, FLUORESCENCE;

GLYCINE MAX; HELIANTHUS; SESAMUM INDICUM; ZEA MAYS;

EID: 70349311552     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902758d     Document Type: Article

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