A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 216-221

  Maggio, Rubén M ^a,b   Valli, Enrico ^b   Bendini, Alessandra ^b   Gómez Caravaca, Ana María ^b,c   Toschi, Tullia Gallina ^b   Cerretani, Lorenzo ^b  

^a Universidad Nacional de Rosario   (Argentina)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF GRANADA   (Spain)

Author keywords

Chemometry; Spectroscopic analysis; Thermal treatment; Virgin olive oil

Indexed keywords

CHEMOMETRIC STUDIES; CHEMOMETRY; FATTY ACID COMPOSITION; HEATING TREATMENTS; MIDDLE INFRARED; NEAR INFRARED; OXIDATIVE STABILITY; PARTIAL LEAST SQUARES; SPECTRAL PROPERTIES; THERMAL TREATMENT; VIRGIN OLIVE OIL;

FATTY ACIDS; HEAT TREATMENT; INFRARED DEVICES; OXIDATION RESISTANCE; THERMAL STRESS; THERMOELASTICITY; VEGETABLE OILS;

SPECTROSCOPIC ANALYSIS;

FATTY ACID; OLIVE OIL; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL;

ARTICLE; CHEMOMETRICS; HEAT TREATMENT; INFRARED SPECTROSCOPY; LIPID COMPOSITION; MICROWAVE COOKING; MIDDLE INFRARED SPECTROSCOPY; NEAR INFRARED SPECTROSCOPY; OXIDATION KINETICS; OXIDATIVE STRESS; TEMPERATURE STRESS; ULTRAVIOLET SPECTROPHOTOMETRY;

EID: 79951513800     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.018     Document Type: Article

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