Characterization of almond cultivars by the use of thermal analysis techniques. Application to cultivar authenticity

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 11, 2011, Pages 1687-1693

  Sanahuja, A Beltrán ^a   Teruel, N Grané ^a   Carratalá, M L Martín ^a   Selva, M C Garrigós ^a  

^a UNIVERSITY OF ALICANTE   (Spain)

Author keywords

Almond oil; Authenticity; Classification; Differential scanning calorimetry; Multivariate data analysis; Prunus dulcis; Thermogravimetric analysis

Indexed keywords

ALMOND OIL; AUTHENTICITY; DEGRADATION TEMPERATURES; DSC AND TGA; FATTY ACID PROFILES; MULTIVARIATE DATA ANALYSIS; OXIDATION PROCESS; PRUNUS DULCIS; STEPWISE LINEAR DISCRIMINANT ANALYSIS; THERMAL ANALYSIS TECHNIQUES; THERMAL PROCESS;

CHEMICAL CONTAMINATION; CLASSIFICATION (OF INFORMATION); DEGRADATION; DIFFERENTIAL SCANNING CALORIMETRY; DISCRIMINANT ANALYSIS; HEATING RATE; LINOLEIC ACID; MULTIVARIANT ANALYSIS; PROCESSED FOODS; THERMAL PROCESSING (FOODS); THERMOANALYSIS; THERMODYNAMIC STABILITY;

THERMOGRAVIMETRIC ANALYSIS;

PRUNUS DULCIS;

EID: 84855673194     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1847-3     Document Type: Article

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