Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

Journal of Food Quality

Volumn 2018, Issue , 2018, Pages

  Prata, Rafaela ^a   Pereira, José A ^a   Rodrigues, Nuno ^a   Dias, Luís G ^a,b   Veloso, Ana C A ^c,d   Casal, Susana ^e   Peres, António M ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

^d UNIVERSITY OF MINHO   (Portugal)

^e UNIVERSITY OF PORTO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

DISCRIMINANT ANALYSIS; DISCRIMINATORS; HEATING; MICROWAVE HEATING; MICROWAVES; OILS AND FATS; OLIVE OIL; OVENS; SIMULATED ANNEALING; VOLATILE ORGANIC COMPOUNDS;

K FOLD CROSS VALIDATIONS; KRUSKAL-WALLIS TESTS; LINEAR DISCRIMINANT ANALYSIS; MICROWAVE HEATING PROCESS; PHENOLIC AND VOLATILE COMPOUNDS; POTENTIOMETRIC ELECTRONIC TONGUE; SIMULATED ANNEALING ALGORITHMS; TOTAL PHENOLIC CONTENT;

ELECTRONIC TONGUES;

EID: 85043358956     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2018/7826428     Document Type: Article

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