Thermal oxidation assessment of Italian extra virgin olive oil using an UltraViolet (UV) induced fluorescence imaging system
Vincent Rotich, Dimas Firmanda Al Riza, Ferruccio Giametta, Tetsuhito Suzuki, Yuichi Ogawa, Naoshi Kondo
Topics & Concepts
Thermal oxidationCultivarThermal stabilityChemistryFluorescencePeroxide valueChlorophyll fluorescenceFluorescence spectroscopyMaterials sciencePhotochemistryChlorophyllHorticultureFood scienceOpticsLayer (electronics)Organic chemistryBiologyPhysicsEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesEssential Oils and Antimicrobial Activity