Fluorescence spectroscopy for monitoring rapeseed oil upon heating

The aim of this work was to determine the heating effect on the thermo-degradation process of rapeseed oil (RO) by rapid fluorescence method. Reference measurements were carried out by chromatographic methods in order to compare results with those obtained by fluorescence spectroscopy. The main comp...

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Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	P. A. Mas, D. J.-R. Bouveresse, I. Birlouez-Aragon
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2004-12-01
Subjects:	fluorescence rapeseed oil polar compounds tocopherol eating process pls regression
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0011_fluorescence-spectroscopy-for-monitoring-rapeseed-oil-upon-heating.php