A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

Food Research International

Volumn 57, Issue , 2014, Pages 152-161

  Poyato, Candelaria ^a   Ansorena, Diana ^a   Navarro Blasco, Iñigo ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Fatty acids; Lipid oxidation; Oil composition; SPME; TBARS; Volatile aldehydes

Indexed keywords

LIPID OXIDATION; OIL COMPOSITION; SPME; TBARS; VOLATILE ALDEHYDES;

ABSORPTION SPECTROSCOPY; ALDEHYDES; ELECTROMAGNETIC WAVE ABSORPTION; FATTY ACIDS; OXIDATION; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS; PRINCIPAL COMPONENT ANALYSIS;

THERMAL PROCESSING (FOODS);

EID: 84893383701     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.033     Document Type: Article

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