Investigating temperature effects on extra virgin olive oil using fluorescence spectroscopy

Laser Physics

Volumn 27, Issue 12, 2017, Pages

  Saleem, M ^a   Ahmad, Naveed ^a,b   Ali, H ^a   Bilal, M ^a   Khan, Saranjam ^a   Ullah, Rahat ^a   Ahmed, M ^a   Mahmood, S ^b  

^a NATIONAL INSTITUTE OF LASERS AND OPTRONICS NILOP   (Pakistan)

^b MIRPUR UNIVERSITY OF SCIENCE AND TECHNOLOGY MUST   (Pakistan)

Author keywords

effects of heating on EVOO; fluorescence spectroscopy; principal component analysis (PCA); safe frying range with EVOO

Indexed keywords

EMISSION SPECTROSCOPY; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HEATING; OILS AND FATS; OLIVE OIL; PIGMENTS; SPECTRUM ANALYSIS;

EFFECTS OF HEATING ON EVOO; EXCITATION SOURCES; EXTRA VIRGIN OLIVE OIL; FLUORESCENCE EMISSION SPECTRA; INTENSITY VARIATIONS; NATURAL INGREDIENTS; SAFE FRYING RANGE WITH EVOO; SPECTRAL VARIATION;

PRINCIPAL COMPONENT ANALYSIS;

EID: 85039983255     PISSN: 1054660X     EISSN: 15556611     Source Type: Journal    
DOI: 10.1088/1555-6611/aa8cd7     Document Type: Article

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