Evaluation of extra virgin olive oil stability by artificial neural network

Food Chemistry

Volumn 179, Issue , 2015, Pages 35-43

  Silva, Simone Faria ^a   Anjos, Carlos Alberto Rodrigues ^a   Cavalcanti, Rodrigo Nunes ^a   Celeghini, Renata Maria Dos Santos ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Artificial neural network; Bioactive compounds; Extra virgin oil; Oxidative stability; Pattern recognition; Squalene

Indexed keywords

CHLOROPHYLL; CLASSIFICATION (OF INFORMATION); DIGITAL STORAGE; FATTY ACIDS; HYPERBOLIC FUNCTIONS; NEURONS; OLIVE OIL; OXIDATION; PACKAGING MATERIALS; PATTERN RECOGNITION; PEROXIDES; PLASTIC BOTTLES; SENSITIVITY ANALYSIS; TIN PLATE; TINNING;

ARTIFICIAL NEURAL NETWORK MODELS; BIOACTIVE COMPOUNDS; OXIDATIVE STABILITY; PHYSICO-CHEMICAL CHANGES; POLYETHYLENE TEREPHTHALATE BOTTLES; SQUALENE; TOTAL PHENOLIC COMPOUNDS; VIRGIN OIL;

NEURAL NETWORKS;

ALPHA TOCOPHEROL; EXTRA VIRGIN OLIVE OIL; FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; SQUALENE; UNCLASSIFIED DRUG; CHLOROPHYLL; PEROXIDE; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; ARTIFICIAL NEURAL NETWORK; CHLOROPHYLL CONTENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT EXPOSURE; LIPID OXIDATION; PACKAGING MATERIAL; PATTERN RECOGNITION; PHOTOOXIDATION; PHYSICAL CHEMISTRY; SENSITIVITY ANALYSIS; LIGHT;

CHLOROPHYLL; LIGHT; NEURAL NETWORKS (COMPUTER); OLIVE OIL; PEROXIDES; PHENOLS; PLANT OILS; TOCOPHEROLS;

EID: 84922240759     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.100     Document Type: Article

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