Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity-Reference-Cited by-同舟云学术

Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity

Published:2020-11 Issue: Volume:330 Page:127226
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gómez-Coca Raquel B.^ORCID,Pérez-Camino María de Carmen^ORCID,Bendini Alessandra^ORCID,Gallina Toschi Tullia^ORCID,Moreda Wenceslao

Funder

Horizon 2020

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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

2. Chemometrical and molecular methods in olive oil analysis: A review;Avramidou;Food Processing and Preservation,2018

3. Study on the effects of heating of virging olive oil blended with mildly deodorized olive oil: Focus on the hydrolytic and oxidative state;Bendini;Journal of Agricultural and Food Chemistry,2009

4. Combining chromatography and chemometrics for the characterization and uthentication of fats and oils from triacylglycerol composition data – A review;Bosque-Sendra;Analytica Chimica Acta,2012

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