Use of Raman spectroscopy for analyzing edible vegetable oils

Applied Spectroscopy Reviews

Volumn 51, Issue 5, 2016, Pages 417-430

  Jiménez Sanchidrián, César ^a   Ruiz, José Rafael ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

degree of unsaturation; edible oil; oxidation of oils; Raman spectroscopy; vegetable oil

Indexed keywords

NUTRITION; OLIVE OIL; OXIDATION; RAMAN SPECTROSCOPY; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

DEGREE OF UNSATURATIONS; EDIBLE VEGETABLE OIL; EXTRA VIRGIN OLIVE OIL; FRYING TEMPERATURE; MEDITERRANEAN DIET; MINOR COMPONENTS; NUTRITIONAL VALUE; OXIDATIVE STABILITY;

OILS AND FATS;

EID: 84960374420     PISSN: 05704928     EISSN: 1520569X     Source Type: Journal    
DOI: 10.1080/05704928.2016.1141292     Document Type: Article

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