Scattering-based optical techniques for olive oil characterization and quality control

Journal of Food Measurement and Characterization

Volumn 13, Issue 1, 2019, Pages 196-212

  Delfino, I ^a   Cavella, S ^b   Lepore, M ^c  

^a UNIVERSITY OF TUSCIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

DLS; DWS; Olive oil; Olive oil emulsion; Raman spectroscopy; SLS

Indexed keywords

DYNAMIC LIGHT SCATTERING; EMULSIFICATION; EMULSIONS; QUALITY CONTROL; RAMAN SPECTROSCOPY;

CHEMICAL COMPOSITIONS; EXPERIMENTAL ASPECTS; MEDITERRANEAN DIET; OIL CHARACTERIZATIONS; OIL EMULSIONS; SENSITIVE TECHNIQUES; STATIC AND DYNAMIC LIGHT SCATTERING; TECHNOLOGICAL PROPERTIES;

OLIVE OIL;

EID: 85053666071     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-018-9933-y     Document Type: Review

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