Mostrar el registro sencillo del ítem
Artículo
Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
dc.creator | González Domínguez, Raúl | es |
dc.creator | Sayago Gómez, Ana | es |
dc.creator | Morales Millán, María Teresa | es |
dc.creator | Fernández Recamales, Ángeles | es |
dc.date.accessioned | 2019-08-26T11:25:52Z | |
dc.date.available | 2019-08-26T11:25:52Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | González Domínguez, R., Sayago Gómez, A., Morales Millán, M.T. y Fernández Recamales, Á. (2019). Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. Foods, 8 (8), 287-1-287-9. | |
dc.identifier.issn | 2304-8158 | es |
dc.identifier.uri | https://hdl.handle.net/11441/88697 | |
dc.description.abstract | The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Foods, 8 (8), 287-1-287-9. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | virgin olive oil | es |
dc.subject | hazelnut oil | es |
dc.subject | adulteration | es |
dc.subject | luminescence | es |
dc.title | Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Química Analítica | es |
dc.relation.publisherversion | https://doi.org/10.3390/foods8080287 | es |
dc.identifier.doi | 10.3390/foods8080287 | es |
idus.format.extent | 9 p. | es |
dc.journaltitle | Foods | es |
dc.publication.volumen | 8 | es |
dc.publication.issue | 8 | es |
dc.publication.initialPage | 287-1 | es |
dc.publication.endPage | 287-9 | es |
Ficheros | Tamaño | Formato | Ver | Descripción |
---|---|---|---|---|
foods-08-00287-v2.pdf | 1.251Mb | [PDF] | Ver/ | |