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20231017213018.0 |
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m o d |
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190116s2018 nyu o 000 0 eng d |
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|a UAMI
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|a Authentication and Detection of the Adulteration of Olive Oil /
|c Michael Kontominas, editor.
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|a New York :
|b Nova Science Publishers, Inc. :
|b Nova,
|c 2018.
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Food science and technology.
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|a Online resource; title from PDF file page (EBSCO, viewed January 24, 2019).
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|a Intro; Contents; Preface; Chapter 1; A Review of Olive Oil Authentication; Abstract; Abbreviations; Introduction; Olive Oil Authentication; European Union Legislation; 1. Designations and Definitions of Olive Oil; 2. Quality Characteristics; 2.1. Free Fatty Acids; 2.2. Peroxide Index (Value); 2.3. Spectrophotometric Measurements in the Ultraviolet Region; 2.4. Sensory Evaluation (Organoleptic); 2.5. Fatty Acid Alkyl Esters (FAAEs); 3. Purity Characteristics; 3.1. Fatty Acid Content and Trans-Fatty Acids; 3.2. Stigmastadienes; 3.3. Difference: ECN42 (HPLC) and ECN42 (Theoretical Calculation)
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|a 3.4. 2-Glyceryl Monopalmitate3.5. Sterol Content; 3.6. Erythrodiol and Uvaol; 3.7. Waxes; Further Legislation Regulating Authentication; 1. International Olive Oil Council; 2. Codex Alimentarius; 3. United States Department of Agriculture; Official Methods for Olive Oil Authentication; Recent Publications and Advanced Analytical Approaches; 1. Chromatographic Techniques; 2. Mass Spectrometry; 3. Optical Methods; 3.1.; 3.2.; 3.3.; 3.4.; 4. Nuclear Magnetic Resonance; 5. Other Methods; 5.1. Electronic Nose; 5.2. Potentiometric Electronic Tongue; 5.3. Calorimetry; 5.4. Dielectric Spectroscopy
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|a 5.5. Isotopic Technique5.6. Molecular Techniques; Conclusion and Future Trends; References; Chapter 2; Fingerprinting of Virgin Olive Oils for Authenticity and Quality Assessment; Abstract; 1. Introduction; 1.1. State of the Art: Production and Trade of Olive Oil; 1.2. Chemical Composition and Characterization of Virgin Olive Oils; 1.3. Stability of Virgin Olive Oil; 2. Methods; 2.1. Chemicals; 2.2. Plant Material; 2.3. Extraction of Unsaponifiable Fraction of Olive Oil; 2.4. NMR Analysis; 2.5. IRMS Analysis; 2.6. MS Analysis; 2.7. Data Analysis; 3. Results and Discussion
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|a 3.3.2.4. Region of Origin of VOOsConclusion; Acknowledgments; References; Chapter 3; LC Fingerprinting Approach for Authenticating Olive Oil; Abstract; Abbreviations and Acronyms; Introduction; Chemometrics; Similarity Analysis; Pattern Recognition; Level 0: Exploratory Analysis; Level 1: Cluster Analysis; Level 2: Classification; Level 3: Class Modelling; Multivariate Calibration (Regression); Data Fusion; LC Fingerprinting; Sources of LC Fingerprints; Application of the LC Fingerprinting Methodology for the Authentication of Olive Oil; Conclusion; References; Chapter 4
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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|a Olive oil.
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| 650 |
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|a Food adulteration and inspection.
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|a Huile d'olive.
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|a olive oil.
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|a Food adulteration and inspection.
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|0 (OCoLC)fst00930671
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| 650 |
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7 |
|a Olive oil.
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|0 (OCoLC)fst01045502
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| 700 |
1 |
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|a Kontominas, Michael G.
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| 776 |
0 |
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|i Print version:
|t Authentication and Detection of the Adulteration of Olive Oil.
|d New York : Nova Science Publishers, Inc. : Nova, 2018
|z 9781536145960
|z 1536145963
|w (OCoLC)1056742922
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| 830 |
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|a Food science and technology series (Nova Science Publishers)
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| 856 |
4 |
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|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2000492
|z Texto completo
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| 880 |
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|6 505-00/(S
|a 3.1. 1H-NMR Spectra of Virgin Olive Oil and Its Unsaponifiable Fraction3.1.1. Influence of the Harvest Year on 1H-NMR Fingerprint of Virgin Olive Oils; 3.1.2. Stability of Virgin Olive Oil; 3.2. Isotope Contents of Virgin Olive Oil and Its Unsaponifiable Fraction; 3.3. Geographical Origin of Virgin Olive Oil; 3.3.1. SESI-MS Fingerprinting; 3.3.1.1. NIST-MS Search Algorithm; 3.3.1.2. Pattern Recognition Techniques; 3.3.2. 1H-NMR and δ2H and δ13C-IRMS Fingerprinting; 3.3.2.1. Country of Origin of VOOs; 3.3.2.2. PDO "Riviera Ligure" VOOs; 3.3.2.3. PDO "Huile d'olive d'Aix-en-Provence" VOOs
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|a ProQuest Ebook Central
|b EBLB
|n EBL5633729
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|a EBSCOhost
|b EBSC
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| 938 |
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|b YANK
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