A sensor-software based on artificial neural network for the optimization of olive oil elaboration process-Reference-Cited by-同舟云学术

A sensor-software based on artificial neural network for the optimization of olive oil elaboration process

Published:2008-02 Issue:2 Volume:129 Page:985-990
ISSN:0925-4005
Container-title:Sensors and Actuators B: Chemical
language:en
Short-container-title:Sensors and Actuators B: Chemical

Author:

Jiménez A.,Beltrán G.,Aguilera M.P.,Uceda M.

Publisher

Elsevier BV

Subject

Materials Chemistry,Electrical and Electronic Engineering,Metals and Alloys,Surfaces, Coatings and Films,Condensed Matter Physics,Instrumentation,Electronic, Optical and Magnetic Materials

Reference14 articles.

1. Regulation ECC/2568/91 on the characteristics of olive oil and olive pomace oils and on their analytical methods, Official Journal of the European Communities: Legislation, European Union, Brussels, 1991.

2. Olive oil extraction and quality;Uceda;Grasas Aceites,2006

3. Olive oil, Chemistry and Technology;Boskou,1996

4. Comparative study of various analytical techniques (NIR and NMR spectroscopies, and Soxhlet extraction) for the determination of the fat and moisture content of olive and pomace obtained from Jaén (Spain);García;Grasas Aceites,2005

5. Determination of oil and moisture in two-phases olive-pomace by using near-infrared spectroscopy;García;Grasas Aceites,1996

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