Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype-Reference-Cited by-同舟云学术

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Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype

Published:2017-09-30 Issue:3 Volume:244 Page:565-575
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Mishra Puneet,Lleó Lourdes,Cuadrado Teresa,Ruiz-Altisent Margarita,Hernández-Sánchez Natalia

Funder

Comunidad de Madrid

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-2984-1/fulltext.html

Reference36 articles.

1. Jaber H, Ayadi M, Makni J, Rigane G, Sayadi S, Bouaziz M (2012) Stabilization of refined olive oil by enrichment with chlorophyll pigments extracted from Chemlali olive leaves. Eur J Lipid Sci Technol 114(11):1274–1283

2. Sánchez-López E, Sánchez-Rodríguez MI, Marinas A, Marinas JM, Urbano FJ, Caridad JM, Moalem M (2016) Chemometric study of Andalusian extra virgin olive oils Raman spectra: qualitative and quantitative information. Talanta 156:180–190

3. Karoui R, Blecker C (2011) Fluorescence spectroscopy measurement for quality assessment of food systems—a review. Food Bioprocess Technol 4(3):364–386

4. Kassouf A, El Rakwe M, Chebib H, Ducruet V, Rutledge DN, Maalouly J (2014) Independent components analysis coupled with 3D-front-face fluorescence spectroscopy to study the interaction between plastic food packaging and olive oil. Anal Chim Acta 839:14–25

5. Caponio F, Bilancia MT, Pasqualone A, Sikorska E, Gomes T (2005) Influence of the exposure to light on extra virgin olive oil quality during storage. Eur Food Res Technol 221(1–2):92–98

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