Systematic transition from description to prediction for the oxidation in packaged olive oil

Food Chemistry

Volumn 229, Issue , 2017, Pages 820-827

  Kanavouras, Antonis ^a   Coutelieris, Frank A ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

Author keywords

Experimental research; Mathematical treatments; Olive oil; Oxidation; Road map

Indexed keywords

MAPS; OILS AND FATS; OXIDATION;

EXPERIMENTAL RESEARCH; FOOD PACKAGING; MATHEMATICAL DESCRIPTIONS; MATHEMATICAL TREATMENTS; NATURAL LAWS; OLIVE OIL OXIDATION; PREDICTIVE MODELING; ROAD-MAPS;

OLIVE OIL;

OLIVE OIL;

ARTICLE; FOOD PACKAGING; OXIDATION; OXYGEN CONCENTRATION; PACKAGING MATERIAL; PHYSICAL CHEMISTRY; PREDICTION; FORECASTING; METABOLISM; OXIDATION REDUCTION REACTION; STANDARDS; THEORETICAL MODEL; TRENDS;

FOOD PACKAGING; FORECASTING; MODELS, THEORETICAL; OLIVE OIL; OXIDATION-REDUCTION;

EID: 85014801054     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.013     Document Type: Article

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