Food authentication has been evolving continually to situations that were basically governed
by a global market trend. Analytical techniques have been developed or modified to give …

Vegetable oils are a dietary source of lipids that constitute an essential component of a
healthy diet. The commonly used vegetable oils differ significantly for their triacylglycerol …

A staple food for thousands of years in the Mediterranean region, olive oil is now becoming
popular all over the world. Olive oil has several unique characteristics that set it apart from …

Much analytical work has been published on the chemistry of extra virgin olive oil (EVOO) as
a basis for the detection and quantitative analyses of the type and amount of adulteration …

Fatty acid composition as an indicator of purity suggests that linolenic acid content could be
used as a parameter for the detection of extra/virgin olive oil fraud with 5% of soybean oil …

A simple computer method for predicting the triacylglycerol composition of vegetable oils
from the falty acid composition is described. The results are employed to identify the …

The authenticity of products labeled as virgin olive oil is of great importance from commercial
and health aspects. The combination of Fourier transform-Raman (FT-Raman) spectroscopy …

Triacylglycerols (TGs) make up the major part of naturally occurring fats and oils. The
composition and fine structure of TGs determine to a large extent the functionality of fats and …

With the increasing awareness of food safety and quality, consumers continuously demand
the reassurance of origin and content of their foods. Furthermore, manufacturers must be …

This paper describes the differentiation of virgin olive from olive-pomace, corn, sunflower,
soybean, rapeseed and walnut oils using total synchronous fluorescence (TSyF) spectra …