Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and
meat products. Synthetic antioxidants are the current solution to stabilize oxidative process …

The seed oils of domesticated oilseed crops are major agricultural commodities used
primarily for nutritional applications, but in recent years, there has been increasing use of …

Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra
virgin olive oil (EVOO) adulterated with palm oil (PO). Measurements were made on pure …

Based on the literature published in the past decade, we focus on the possibilities offered by
vibrational-spectroscopy-based techniques to make multi-component analysis of samples …

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 …

Lipid peroxidation is a critical factor in the edible oils production chain. To minimize this
process, several studies have been developed using synthetic antioxidants, which are …

The determination of the degree of deacetylation of highly deacetylated chitosan by infrared
(IR) spectroscopy was significantly improved with the use of partial least squares (PLS). The …

The application of Fourier Transform Infrared (FTIR) Spectroscopy to authenticate edible
vegetable oils (corn, peanut, rapeseed and soybean oil) adulterated with used frying oil was …

Camellia oleifera originates from China and is important for the economy of southern China.
Seeds from the cultivars LCDG, YAYC, and CR3 of Camellia oleifera were analyzed for their …

A sensory analysis of 112 virgin olive oils was performed by a fully trained taste panel. The
samples were divided in “defective” and “not defective” on the basis of their olfactory …