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dc.contributor.authorMignani, Anna Grazia
dc.contributor.authorGarcía Allende, Pilar Beatriz
dc.contributor.authorCiaccheri, Leonardo
dc.contributor.authorConde Portilla, Olga María 
dc.contributor.authorCimato, Antonio
dc.contributor.authorAttilio, Cristina
dc.contributor.authorTura, Debora
dc.contributor.otherUniversidad de Cantabriaes_ES
dc.date.accessioned2013-06-17T08:14:08Z
dc.date.available2013-06-17T08:14:08Z
dc.date.issued2008-04-26
dc.identifier.issn1996-756X
dc.identifier.issn0277-786X
dc.identifier.urihttp://hdl.handle.net/10902/2408
dc.description.abstractItalian extra virgin olive oils from four regions covering different latitudes of the country were considered. They were analyzed by means of absorption spectroscopy in the wide 200-2800 nm spectral range, and multivariate data processing was applied. These spectra were virtually a signature identification from which to extract information on the region of origin and on the most important quality indicators. A classification map was created which was able to group the 80 oils on the basis of their region of origin. Furthermore, a model for the prediction of quality parameters such as oleic acidity, peroxide number, K232, K270 and Delta K, was developed.es_ES
dc.format.extent6 p.es_ES
dc.language.isoenges_ES
dc.publisherSPIE Society of Photo-Optical Instrumentation Engineerses_ES
dc.rights© 2008 Society of Photo-Optical Instrumentation Engineers. One print or electronic copy may be made for personal use only. Systematic electronic or print reproduction and distribution, duplication of any material in this paper for a fee or for commercial purposes, or modification of the content of the paper are prohibited.es_ES
dc.sourceProceedings of SPIE, 2008, vol. 7003, 700326es_ES
dc.sourceOptical Sensors, Estrasburgo, 2008es_ES
dc.subject.otherExtra virgin olive oilses_ES
dc.subject.otherUV-VIS-NIR absorption spectroscopyes_ES
dc.subject.otherMultivariate data processinges_ES
dc.subject.otherQuality parameterses_ES
dc.subject.otherGeographic authenticationes_ES
dc.subject.otherChemical compositiones_ES
dc.titleComparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origines_ES
dc.typeinfo:eu-repo/semantics/conferenceObjectes_ES
dc.relation.publisherVersionhttp://dx.doi.org/10.1117/12.785342es_ES
dc.rights.accessRightsopenAccesses_ES
dc.identifier.DOI10.1117/12.785342
dc.type.versionpublishedVersiones_ES


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