An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil

Journal of Food Engineering

Volumn 146, Issue , 2015, Pages 1-7

  Grossi, Marco ^a   Di Lecce, Giuseppe ^b   Arru, Marco ^a   Gallina Toschi, Tullia ^c   Riccò, Bruno ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Eurofins Medinet Inc   (Germany)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Olive oil; Optical density; Peroxide value; Sensor; Total phenol content

Indexed keywords

DENSITY (OPTICAL); DENSITY MEASUREMENT (OPTICAL); EMULSIFICATION; OIL SHALE; OXIDATION; PEROXIDES; PHENOLS; SENSORS;

ANTIOXIDANT CAPACITY; CHEMICAL REAGENTS; GOOD CORRELATIONS; LABORATORY ANALYSIS; PEAK WAVELENGTH; PEROXIDE VALUE; REAL TIME; TOTAL PHENOL CONTENTS;

OLIVE OIL;

EID: 84907942933     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.08.015     Document Type: Article

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