Determination of adulteration of extra-virgin olive oil
- José Santiago Torrecilla
- Ana Moral Rama
- José Manuel Carrizosa Miguel
ISSN: 2254-3821
Año de publicación: 2017
Número: 6
Tipo: Artículo
Otras publicaciones en: Biosaia: Revista de los másteres de Biotecnología Sanitaria y Biotecnología Ambiental, Industrial y Alimentaria
Referencias bibliográficas
- Gurdeniz, G., & Ozen, B. (2009). Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chemistry, 116(2), 519–525. https://doi.org/10.1016/j.foodchem.2009.02.068
- Aroca-Santos, R., Cancilla, J. C., Matute, G., & Torrecilla, J. S. (2015). Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling. Journal of Agricultural and Food Chemistry, 63(23), 5646–5652. https://doi.org/10.1021/acs.jafc.5b01700
- Aroca-Santos, R., Cancilla, J. C., Përez-Pérez, A., Moral, A., & Torrecilla, J. S. (2016). Quantifying binary and ternary mixtures of monovarietal extra virgin olive oils with UV-vis absorption and chemometrics. Sensors and Actuators, B: Chemical, 234, 115–121. https://doi.org/10.1016/j.snb.2016.04.094
- Jiang, L., Zheng, H., & Lu, H. (2015). Application of UV spectrometry and chemometric models for detecting olive oil-vegetable oil blends adulteration