Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro-fuzzy inference system (ANFIS)

Journal of the Science of Food and Agriculture

Volumn 99, Issue 12, 2019, Pages 5358-5367

  Arabameri, Majid ^a   Nazari, Roshanak Rafiei ^b   Abdolshahi, Anna ^c   Abdollahzadeh, Mohammad ^d   Mirzamohammadi, Solmaz ^a,e   Shariatifar, Nabi ^f,g,h   Barba, Francisco J ⁱ   Mousavi Khaneghah, Amin ^j  

^a SHAHROUD UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c SEMNAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^d SABZEVAR UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e SHAHROUD UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^f TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^g Halal Research Center Food and Drug Organization Ministry of Health and Medical Education   (Iran)

^h SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

ⁱ UNIVERSITY OF VALENCIA   (Spain)

^j UNIVERSITY OF CAMPINAS   (Brazil)

more..

Author keywords

adaptive neuro fuzzy inference system; nonlinear model; oxidative stability; virgin olive oil

Indexed keywords

ALPHA TOCOPHEROL; DIACYLGLYCEROL; FATTY ACID; OLIVE OIL; POLYPHENOL;

CHEMISTRY; EVALUATION STUDY; FOOD STORAGE; OXIDATION REDUCTION REACTION; TEMPERATURE; THEORETICAL MODEL;

ALPHA-TOCOPHEROL; DIGLYCERIDES; FATTY ACIDS; FOOD STORAGE; MODELS, THEORETICAL; OLIVE OIL; OXIDATION-REDUCTION; POLYPHENOLS; TEMPERATURE;

EID: 85067417174     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.9777     Document Type: Article

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