Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Author:

Yan Jing,Oey Sergio B.,van Leeuwen Stefan P.J.,van Ruth Saskia M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Detection and monitoring of 3-monochloropropane-1,2-diol (3-MCPD) esters in cooking oils;Abd Razak;Food Control,2012

2. Physicochemical characteristics, functional properties, and nutritional benefits of peanut oil: A review;Akhtar;Critical Reviews in Food Science and Nutrition,2014

3. AOCS. (2013). American Oil Chemists' Society (2013) Cd29a. AOCS official method.

4. Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition;Aparicio-Ruiz;Food Chemistry,2017

5. Authentication of vegetable oils by chromatographic techniques;Aparicio;Journal of Chromatography A,2000

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