Review of some adulteration detection techniques of edible oils
Author:
Affiliation:
1. Department of Electrical Engineering, College of Engineering and Technology Palestine Technical University – Kadoorie (PTUK) Tulkarm Palestine
2. Faculty of Graduate Studies Palestine Technical University – Kadoorie (PTUK) Tulkarm Palestine
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10750
Reference33 articles.
1. Adulterations in some edible oils and fats and their detection methods;Azadmard‐Damirchi S;J Food Qual Hazards Control,2015
2. Oil for food: the global story of edible lipids;Pitts M;J World‐Syst Res,2007
3. Voltammetric fingerprinting of oils and its combination with chemometrics for the detection of extra virgin olive oil adulteration
4. Detection of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil, and Sunflower Oil by Using GC and HPLC
5. Detection and quantification of adulteration in olive oil using a UV‐spectrophotometric method;Amereih S;Palestine Tech Univ Res J,2014
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