Authentication and Detection of Adulteration of Olive Oil
Seiten
2019
Nova Science Publishers Inc (Verlag)
978-1-5361-4596-0 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-5361-4596-0 (ISBN)
The determination of olive oil authenticity is currently carried out using techniques that provide data regarding its quality, sensory attributes, and composition. Such analytical techniques include: Volatile compound analysis using SPME-GC/MS, stable carbon isotope ratio analysis (SCIRA), nuclear magnetic resonance (NMR), specific natural isotopic fractionation nuclear magnetic resonance (SNIF/NMR), proton transfer mass spectrometry (PTR/MS), isotope ratio mass spectroscopy (IRMS), gas chromatography (GC), high performance liquid chromatography (HPLC), high performance liquid chromatography/ mass spectroscopy (HPLC/MS), inductively coupled plasma spectroscopy (ICP) as well as DNA techniques.
Department of Chemistry, Section of Food Chemistry, University of Ioannina, Ioannina, Greece
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Erscheinungsdatum | 05.02.2019 |
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Verlagsort | New York |
Sprache | englisch |
Maße | 180 x 260 mm |
Gewicht | 896 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-5361-4596-3 / 1536145963 |
ISBN-13 | 978-1-5361-4596-0 / 9781536145960 |
Zustand | Neuware |
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