Non-thermal plasma as preparative technique to evaluate olive oil adulteration

Food Chemistry

Volumn 208, Issue , 2016, Pages 185-191

  Van Durme, Jim ^a   Vandamme, Jeroen ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Adulteration; Aroma profile; Lipid oxidation; Non thermal plasma; Olive oil

Indexed keywords

ELECTRIC DISCHARGES; OXIDATION; SUNFLOWER OIL;

ADULTERATION; AROMA PROFILES; EXTRA VIRGIN OLIVE OIL; INDUCED OXIDATIONS; LIPID OXIDATION; NON-THERMAL PLASMA DISCHARGES; NONTHERMAL PLASMA; OLIVE OIL ADULTERATION;

OLIVE OIL;

ATOMIC OXYGEN; EXTRA VIRGIN OLIVE OIL; RADICAL; SINGLET OXYGEN; SUNFLOWER OIL; UNCLASSIFIED DRUG; OLIVE OIL; PLASMA GAS; VEGETABLE OIL;

ANALYTIC METHOD; ARTICLE; CHEMICAL COMPOSITION; ISOLATION AND PURIFICATION; LIPID OXIDATION; PLASMA GAS; FOOD ANALYSIS; LIPID METABOLISM;

FOOD ANALYSIS; LIPID METABOLISM; OLIVE OIL; PLANT OILS; PLASMA GASES;

EID: 84962858006     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.007     Document Type: Article

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