Determination of polyphenols in olive oil by means of fluorescence analysis

5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management

Volumn , Issue , 2009, Pages 1364-1368

  Gracia, A ^a   Zude, M ^b   Leon L ^a  

^a IFAPA CENTRO ALAMEDA DEL OBISPO   (Spain)

^b LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

Author keywords

Fluorescence spectroscopy; Nondestructive; Olive (Olea europaea L.); Polyphenols; Quality

Indexed keywords

BREEDING PROGRAM; CALIBRATION MODEL; CORRELATION COEFFICIENT; CROSS VALIDATION; DATA PREPROCESSING; FIRST DERIVATIVE; FLASH LAMP; FLUORESCENCE ANALYSIS; FLUORESCENCE SPECTRA; MEDITERRANEAN DIET; MULTIPLICATIVE SCATTER CORRECTION; NATURAL ANTIOXIDANTS; NON DESTRUCTIVE; NUMBER OF SAMPLES; OLEA EUROPAEA; OLIVE OIL; PARTIAL LEAST-SQUARES REGRESSION; PHOTO MULTIPLIER TUBE; POLYPHENOL CONTENT; POLYPHENOLS; QUALITY PARAMETERS; REFERENCE METHOD; SAVITZKY-GOLAY; STANDARD ERRORS; STANDARD NORMAL VARIATES; VIRGIN OLIVE OIL;

CALIBRATION; DATA PROCESSING; FLUORESCENCE SPECTROSCOPY; FOOD PROCESSING; HEXANE; LEAKAGE (FLUID); LIGHT; LIGHT SOURCES; PHENOLS; PHOTOMULTIPLIERS; QUALITY CONTROL; QUALITY MANAGEMENT; VEGETABLE OILS; XENON;

FLUORESCENCE;

EID: 74549162300     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (8)

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