Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil-Reference-Cited by-同舟云学术

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Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil

Published:2017-02 Issue: Volume:217 Page:274-280
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tan Jin,Li Rong,Jiang Zi-Tao,Tang Shu-Hua,Wang Ying,Shi Meng,Xiao Yi-Qian,Jia Bin,Lu Tian-Xiang,Wang Hao

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin

National Training Programs for Innovation and Entrepreneurship of Undergraduates

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil;Brenes;Journal of Agricultural and Food Chemistry,2002

2. Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating;Cheikhousman;Analytical and Bioanalytical Chemistry,2005

3. Chemistry of deep-fat frying oils;Choe;Journal of Food Science,2007

4. Application of synchronous fluorescence spectroscopy for determination of extra virgin olive oil adulteration;Dankowska;European Journal of Lipid Science and Technology,2009

5. Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis;Dankowska;Grasas y Aceites,2013

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