Titlebook: Characterization and Authentication of Olive and Other Vegetable Oils; New Analytical Metho María Jesús Lerma García Book 2012 The Editor(s

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Objectives and Work Plan,ical origin, and for the characterization and authentication of olive oils in relation to their quality, genetic variety and geographical origin. For this purpose, oils selected considering each and every one of the factors discussed in the introduction section will be used.

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Development of Methods for the Determination of Ts, T3s and Sterols in Vegetable Oils,al of this method to evaluate olive oil adulteration with lower-cost oils of a different botanical origin was also investigated. For these purposes, the following vegetable oils were used: soybean, sunflower, grapeseed, EVOO (Coosur), hazelnut (Guinama), corn (Hacendado) and red palm (Blue Bay).

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Development of Methods for the Evaluation of Olive Oil Oxidation,treatment have been studied. The changes produced in phenolic compound concentrations, jointly with the changes observed in free acidity, peroxide value, UV absorbance, fatty acid composition, OSI and T content, were monitored. In addition, transformation of phenolic compounds during the accelerated

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General Conclusions,authentication of olive oils in relation to their quality, genetic variety and geographical origin have been developed. For this purpose, different oil components profiles, such as Ts and T.s, sterols, alcohols, amino acids, fatty acids and phenolic compounds, have been used. These profiles have bee

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2190-5053 te chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.978-3-642-43310-8978-3-642-31418-6Series ISSN 2190-5053 Series E-ISSN 2190-5061

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Characterization and Authentication of Olive and Other Vegetable OilsNew Analytical Metho

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Radioiodine Refractory Thyroid Cancerical origin, and for the characterization and authentication of olive oils in relation to their quality, genetic variety and geographical origin. For this purpose, oils selected considering each and every one of the factors discussed in the introduction section will be used.