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Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils

[ Vol. 7 , Issue. 3 ]

Author(s):

Mauro Tomassetti, Stefano Vecchio and Luigi Campanella   Pages 207 - 215 ( 9 )

Keywords:

Extra-virgin olive oil, Olive oil, Olive oil residue, Thermal oxidative rancidification, A.O.M. method, Kinetic rate constant, Activation energy, Reaction order, Superoxide Dismutase (SOD) Biosensor, Tyrosinase OPEE, ORAC Spectrofluorimetric Method

Affiliation:

Dipartimento di Chimica, Sapienza Universita di Roma, P.le Aldo Moro 5, I-00185 Rome, Italy.



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