Nondestructive measurement of squalene in olive oil by near infrared spectroscopy
Author:
Funder
European Regional Development Fund
Ministry of Economy and Competitiveness
Spanish Council for Scientific Research
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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2. Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil;Ben Hammouda;European Food Research and Technology,2017
3. In-process monitoring in industrial olive mill by means of FT-NIR;Bendini;European Journal of Lipid Science and Technology,2007
4. Sorting olive oil based on alpha-tocopherol and total tocopherol content using Near-Infra-Red Spectroscopy (NIRS) analysis;Cayuela;Journal of Food Engineering,2017
5. Rapid determination of olive oil oxidative stability and its major quality parameters using Vis/NIR transmittance spectroscopy;Cayuela;Journal of Agricultural and Food Chemistry,2013
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