Evaluating Adulteration of Commercial Extra Virgin Olive Oil with Canola and Sunflower Oils Through Electrochemical Impedance Spectroscopy-Reference-Cited by-同舟云学术

Evaluating Adulteration of Commercial Extra Virgin Olive Oil with Canola and Sunflower Oils Through Electrochemical Impedance Spectroscopy

Published:2023-12-20 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

de Magalhães Jassana Bernicker,Simon Karoline Fontana^ORCID,Veiga Emiliano Amarante^ORCID,Galvão Alessandro Cazonatto^ORCID,da Silva Robazza Weber^ORCID

Funder

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Coordenadoria de Aperfeiçoamento de Pessoal em Ensino Superior

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03295-8.pdf

Reference48 articles.

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2. Angeloni, G., Spadi, A., Corti, F., Guerrini, L., Calamai, L., Parenti, A., & Masella, P. (2022). Investigation of the effectiveness of a vertical centrifugation system coupled with an inert gas dosing device to produce extra virgin olive oil. Food and Bioprocess Technology, 15, 2456–2467. https://doi.org/10.1007/s11947-022-02884-3

3. Arendse, E., Nieuwoudt, H., Magwaza, L. S., Nturambirwe, J. F. I., Fawole, O. A., & Opara, U. L. (2021). Recent advancements on vibrational spectroscopy techniques for the detection of authenticity and adulteration in horticultural products with a specific focus on oils, juices, and powders. Food and Bioprocess Technology, 14, 1–22. https://doi.org/10.1007/s11947-020-02505-x

4. Bajoub, A., Bendini, A., Fernández-Gutiérrez, A., & Carrasco-Pancorbo, A. (2018). Olive oil authentication: A comparative analysis of regulatory networks with special emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Comprehensive Reviews in Food Science and Nutrition, 58(5), 832–857. https://doi.org/10.1080/10408398.2016.1225666

5. Cataldo, A., Piuzzi, E., Cannazza, G., & De Benedetto, E. (2012). Classification and adulteration control of vegetable oils based on microwave reflectometry analysis. Journal of Food Engineering, 112, 338–345. https://doi.org/10.1016/j.jfoodeng.2012.04.012

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