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A review of analytical methods measuring lipid oxidation status in foods: a challenging task
Lipid oxidation analysis in food samples is a relevant topic since the compounds generated
in the process are related to undesirable sensory and biological effects. Proper …
in the process are related to undesirable sensory and biological effects. Proper …
Applications of Raman spectroscopy in agricultural products and food analysis: A review
Raman spectroscopy has been gaining popularity as an analytical tool due to advances in
development of Raman spectrometry and the power of personal computers. Due to to its …
development of Raman spectrometry and the power of personal computers. Due to to its …
Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review
Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of
analytical tests planned to ensure its quality and genuineness. Almost all official methods …
analytical tests planned to ensure its quality and genuineness. Almost all official methods …
Analytical approaches for the assessment of free fatty acids in oils and fats
Free fatty acids (FFA) are produced by the hydrolysis of oils and fats. The level of FFA
depends on time, temperature and moisture content because the oils and fats are exposed …
depends on time, temperature and moisture content because the oils and fats are exposed …
Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats
Edible oils and fats are one of the foods most frequently counterfeited in many countries.
Therefore, monitoring the authenticity and overall quality of these products is ultimately …
Therefore, monitoring the authenticity and overall quality of these products is ultimately …
Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis
Edible oils are indispensable food components, because they are used for cooking or frying.
However, during processing, transport, storage, and consumption, edible oils are …
However, during processing, transport, storage, and consumption, edible oils are …
Application of Raman spectroscopy in the rapid detection of waste cooking oil
Raman spectra were used to distinguish waste cooking oil from edible vegetable oils.
Signals at 869, 969, 1302 and 1080 cm− 1 were found to be crucial to distinguish waste …
Signals at 869, 969, 1302 and 1080 cm− 1 were found to be crucial to distinguish waste …
A comprehensive study for determination of free fatty acids in selected biological materials: a review
The quality of oil is highly dependent on its free fatty acid (FFA) content, especially due to
increased restrictions on renewable fuels. As a result, there has been a growing interest in …
increased restrictions on renewable fuels. As a result, there has been a growing interest in …
Fast determination of milk fat content using Raman spectroscopy
In our work, we have demonstrated the capability of VIS Raman spectroscopy in
combination with partial least square regression (PLS) as a rapid technique for direct milk fat …
combination with partial least square regression (PLS) as a rapid technique for direct milk fat …
Discrimination between Arabica and Robusta green coffee using visible micro Raman spectroscopy and chemometric analysis
We have applied visible micro Raman spectroscopy combined with principal component
analysis (PCA) as a powerful technique for the fast discrimination between the two coffee …
analysis (PCA) as a powerful technique for the fast discrimination between the two coffee …