Assessment of conventional and microwave heating induced degradation of carotenoids in olive oil by VIS Raman spectroscopy and classical methods

Food Research International

Volumn 43, Issue 3, 2010, Pages 694-700

  El Abassy, Rasha M ^a   Donfack, Patrice ^a   Materny, Arnulf ^a  

^a JACOBS UNIVERSITY BREMEN   (Germany)

Author keywords

Conventional and microwave heating; Olive oil degradation; Raman spectroscopy

Indexed keywords

CALIBRATION MODEL; CIS-DOUBLE BONDS; CLASSICAL METHODS; CONVENTIONAL HEATING; CORRELATION COEFFICIENT; EXTRA VIRGIN OLIVE OIL; FREE FATTY ACID; HEATING PROCESS; INDUCED DEGRADATION; NONDESTRUCTIVE METHODS; OLIVE OIL; OLIVE OIL DEGRADATION; PARTIAL LEAST SQUARES REGRESSION; RAMAN BANDS; RAPID DEGRADATION; ROOT MEAN SQUARE ERRORS;

DEGRADATION; FATTY ACIDS; MICROWAVE HEATING; MICROWAVES; RAMAN SCATTERING; RAMAN SPECTROSCOPY; VEGETABLE OILS;

HEATING;

EID: 76349094460     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.10.021     Document Type: Article

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