Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics

Author:

de la Mata Paulina,Dominguez-Vidal Ana,Bosque-Sendra Juan Manuel,Ruiz-Medina Antonio,Cuadros-Rodríguez Luis,Ayora-Cañada María José

Funder

Andalusia Regional Government (Consejería de Innovación, Ciencia y Empresa

European Regional Development Funds (ERDF)

Consejo Nacional de Ciencia y Tecnología, México (CONACYT)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference20 articles.

1. AMS-FV-08-0073-0006, United States standards for grades of olive oil and olive-pomace oil;AMS-FV-08-0073-0006,2010

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

3. Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils;Christopoulou;Food Chemistry,2004

4. COI/T.15/NC No. 3/Rev. 4, Trade standard applying to olive oils and olive-pomace oils;COI,2009

5. Identification of nutritionally adequate mixtures of vegetable oils by linear programming;Darmon;Journal of Human Nutrition and Dietetics,2006

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