Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics

Food Analytical Methods

Volumn 11, Issue 7, 2018, Pages 1969-1976

  Alvarenga, Benedito Roberto ^a   Xavier, Felipe Augusto Neres ^a   Soares, Frederico Luis Felipe ^a   Carneiro, Renato Lajarim ^a  

^a FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

Author keywords

Chemometrics; Olive oil; Principal component analysis; Raman spectroscopy; Thermal stability; Vegetable oils

Indexed keywords

COTTON; HEALTH RISKS; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; RAMAN SPECTROSCOPY; SMOKE; SOYBEAN OIL; STABILITY; SUNFLOWER OIL; SYSTEM STABILITY; THERMAL PROCESSING (FOODS); THERMODYNAMIC STABILITY; VEGETABLE OILS;

CHEMOMETRIC TOOLS; CHEMOMETRICS; COOKING PROCESS; EXTRA VIRGIN OLIVE OIL; HIGH TEMPERATURE; OIL CONSUMPTION; SPECTRAL CHANGE; STABILITY ASSESSMENT;

OILS AND FATS;

EID: 85040968068     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-018-1160-y     Document Type: Article

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