Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide

Food and Bioprocess Technology

Volumn 8, Issue 6, 2015, Pages 1211-1217

  Coelho, L ^a,b   Viegas, D ^c   Santos, J L ^a,b   de Almeida, J M M M ^a,d  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY   (Portugal)

^d UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Extra virgin olive oil; Long period fibre grating; Thermal deterioration of edible oil

Indexed keywords

ABSORPTION SPECTROSCOPY; CHEMICAL CONTAMINATION; DETERIORATION; FIBERS; OIL SHALE; OLIVE OIL; OPTICAL FIBERS; REFRACTIVE INDEX; TITANIUM DIOXIDE;

ATTENUATION BANDS; BIO-CHEMICAL SENSOR; CLADDING SURFACES; EDIBLE OIL; EXTRA VIRGIN OLIVE OIL; HIGH REFRACTIVE INDEX; LONG-PERIOD FIBRE GRATINGS; WAVELENGTH DEPENDENCE;

OILS AND FATS;

EID: 84939954615     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1489-9     Document Type: Article

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