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Artículo
Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2007)
Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the ...
Artículo
A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically ...
Artículo
Treatment technologies of liquid and solid wastes from two-phase olive oil mills
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2006)
Over the last 10 years the manufacture of olive oil has undergone important evolutionary changes in the equipment used for the separation of olive oil from the remaining components. The latest development has been ...
Artículo
A multiple hollow fibre liquid-phase microextraction method for the determination of halogenated solvent residues in olive oil
(Springer Nature, 2014)
The present paper describes a method based on the extraction of analytes by multiple hollow fibre liquid-phase microextraction and detection by ion-trap mass spectrometry and electron capture detectors after gas chromatographic ...