Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing

Journal of Thermal Analysis and Calorimetry

Volumn 115, Issue 3, 2014, Pages 2037-2044

  Maggio, Ruben M ^a   Barnaba, Carlo ^b   Cerretani, Lorenzo ^c   Paciulli, Maria ^d   Chiavaro, Emma ^d  

^a Universidad Nacional de Rosario   (Argentina)

^b Instituto Tecnologico y de Estudios Superiores de Occidente   (Mexico)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF PARMA   (Italy)

Author keywords

DSC cooling curves; Extra virgin olive oil; Partial least square regression; Triacylglycerols

Indexed keywords

CALIBRATION AND VALIDATIONS; CHEMOMETRIC DATA PROCESSING; COOLING CURVE; EXTRA VIRGIN OLIVE OIL; PARTIAL LEAST SQUARE REGRESSION; RELATIVE STANDARD DEVIATIONS; TRIACYLGLYCEROL COMPOSITIONS; TRIACYLGLYCEROLS;

CHROMATOGRAPHY; DATA PROCESSING; DIFFERENTIAL SCANNING CALORIMETRY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; OLIVE OIL; PHASE DIAGRAMS;

GLYCEROL;

EID: 84900572959     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-013-3027-1     Document Type: Article

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