Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy

LWT

Volumn 63, Issue 2, 2015, Pages 978-984

  Uncu, Oguz ^a   Ozen, Banu ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

FTIR; Olive oil; Oxidative stability; Partial least square analysis; Quality parameters

Indexed keywords

LINOLEIC ACID; OLIVE OIL; PALMITIC ACID; POLYUNSATURATED FATTY ACIDS; SPECTROSCOPIC ANALYSIS; STABILITY; VIBRATIONAL SPECTROSCOPY;

FTIR; OXIDATIVE STABILITY; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST SQUARE ANALYSIS; QUALITY PARAMETERS; TOTAL PHENOLIC CONTENT; VIBRATIONAL SPECTROSCOPIC METHODS; VIBRATIONAL SPECTROSCOPIC TECHNIQUES;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 84930379850     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.05.002     Document Type: Article

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