A capacitive technique to assess water content in extra virgin olive oils

Journal of Food Engineering

Volumn 116, Issue 1, 2013, Pages 246-252

  Ragni, Luigi ^a   Iaccheri, Eleonora ^a   Cevoli, Chiara ^a   Berardinelli, Annachiara ^a   Bendini, Alessandra ^a   Toschi, Tullia Gallina ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Capacitance; Extra virgin olive oil; Fatty acid composition; Water content

Indexed keywords

CAPACITANCE; FATTY ACIDS; MEAN SQUARE ERROR; OLIVE OIL; TESTING;

ELECTRICAL MEASUREMENT; EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; INTERMEDIATE WATERS; LINEAR CORRELATION; RADIO APPLICATIONS; ROOT MEAN SQUARE ERRORS; SIMPLE INSTRUMENTS;

WATER CONTENT;

EID: 84896526562     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.031     Document Type: Article

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