Seed oil detection in extra virgin olive oil by differential scanning calorimetry
Author:
Funder
FAPEMIG
Publisher
Springer Science and Business Media LLC
Subject
Physical and Theoretical Chemistry,Condensed Matter Physics,Polymers and Plastics,Materials Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s10973-023-12178-1.pdf
Reference35 articles.
1. Meenu M, Cai Q, Xu B. A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends Food Sci Technol. 2019. https://doi.org/10.1016/j.tifs.2019.07.045.
2. Torrecilla JS, Cancilla JC, Matute G, Matute G, Díaz-Rodríguez P, Flores AI. Self-organizing maps based on chaotic parameters to detect adulterations of extra virgin olive oil with inferior edible oils. J Food Eng. 2013. https://doi.org/10.1016/j.jfoodeng.2013.04.029.
3. Vanstone N, Moore A, Martos P, Neethirajan S. Detection of the adulteration of extra virgin olive oil by near-infrared spectroscopy and chemometric techniques. Food Qual Saf. 2018. https://doi.org/10.1093/fqsafe/fyy018.
4. Foscolou A, Critselis E, Panagiotakos D. Olive oil consumption and human health: a narrative review. Maturitas. 2018. https://doi.org/10.1016/j.maturitas.2018.10.013.
5. Çelekli A, Gun D, Bozkurt H. Bleaching of olive pomace oil with Spirulina platensis as an eco-friendly process. Algal Res. 2021. https://doi.org/10.1016/j.algal.2021.102210.
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