Sorting olive oil based on alpha-tocopherol and total tocopherol content using near-infra-red spectroscopy (NIRS) analysis

Journal of Food Engineering

Volumn 202, Issue , 2017, Pages 79-88

  Cayuela, José A ^a   García, Juan F ^b  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Classification; NIRS; Olive oil; Tocopherols; Vitamin E; tocopherol

Indexed keywords

CLASSIFICATION (OF INFORMATION); DISCRIMINANT ANALYSIS; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; SORTING;

NIRS; PARTIAL LEAST SQUARE (PLS); PLS MODELING; RAPID METHOD; TOCOPHEROL CONTENTS; TOCOPHEROLS; TOCOPHEROLS CONTENT; VITAMIN-E;

OLIVE OIL;

EID: 85010908322     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.01.015     Document Type: Article

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