Open Access
| Numéro |
OCL
Volume 26, 2019
|
|
|---|---|---|
| Numéro d'article | 42 | |
| Nombre de pages | 6 | |
| Section | Quality − Food safety | |
| DOI | https://doi.org/10.1051/ocl/2019043 | |
| Publié en ligne | 30 octobre 2019 | |
- Abdallah M, Vergara-Barberan M, Lerma-Garcia MJ, Herrero-Martinez JM, Simo-Alfonso EF, Guerfel M. 2016. Cultivar discrimination and prediction of mixtures of Tunisian extra virgin olive oils by FTIR. Eur J Lipid Sci Technol 118(8): 1236–1242. DOI: 10.1002/ejlt.201500041. [CrossRef] [Google Scholar]
- Bajoub A, Bendini A, Fernandez-Gutierrez A, Carrasco-Pancorbo A. 2018. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. Crit Rev Food Sci Nutr 58(5): 832–857. DOI: 10.1080/10408398.2016.1225666. [CrossRef] [PubMed] [Google Scholar]
- Granato D, Santos JS, Escher GB, Ferreira BL, Maggio RM. 2018. Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective. Trends Food Sci Technol 72: 83–90. DOI: 10.1016/j.tifs.2017.12.006. [CrossRef] [Google Scholar]
- Guillèn MD, Cabo N. 2000. Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions. J Sci Food Agric 80(14): 2028–2036. DOI: 10.1002/1097-0010(200011)80:14<2028::AID-JSFA713>3.0.CO;2-4. [CrossRef] [Google Scholar]
- Guillèn MD, Cabo N. 2002. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem 77(4): 503–510. DOI: 10.1016/S0308-8146(01)00371-5. [CrossRef] [Google Scholar]
- Hennessy S, Downey G, O’Donnell CP. 2009. Confirmation of food origin claims by Fourier transform infrared spectroscopy and chemometrics: Extra virgin olive oil from Liguria. J Agric Food Chem 57(5): 1735–1741. DOI: 10.1021/jf803714g. [CrossRef] [PubMed] [Google Scholar]
- Jiang X, Li S, Xiang G, et al. 2016. Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band. Food Chem 212: 585–589. DOI: 10.1016/j.foodchem.2016.06.035. [CrossRef] [Google Scholar]
- Jimenez-Carvelo AM, Osorio MT, Koidis A, Gonzalez-Casado A, Cuadros-Rodriguez L. 2017. Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy. LWT-Food Sci Technol 86: 174–184. DOI: 10.1016/j.lwt.2017.07.050. [CrossRef] [Google Scholar]
- Lerma-García MJ, Simó-Alfonso EF, Bendini A, Cerretani L. 2011. Rapid evaluation of oxidized fatty acid concentration in virgin olive oil using FTIR spectroscopy and multiple linear regression. Food Chem 124: 679–684. DOI: 10.1016/j.foodchem.2010.06.054. [CrossRef] [Google Scholar]
- Li X, Wang SC. 2018. Shelf life of extra virgin olive oil and its prediction models. J Food Quality 2018: 15. Article ID 1639260. DOI: 10.1155/2018/1639260. [Google Scholar]
- Maggio RM, Kaufman TS, Del Carlo M, Cerretani L. 2009. Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares. Food Chem 114: 1549–1554. DOI: 10.1016/j.foodchem.2008.11.029. [CrossRef] [Google Scholar]
- Navarra G, Cannas M, D’Amico M, et al. 2011. Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time resolved luminescence. Food Chem 126(3): 1226–1231. DOI: 10.1016/j.foodchem.2010.12.010. [CrossRef] [Google Scholar]
- Rohman A, Man YB, Ismail A, Hashim P. 2017. FTIR spectroscopy coupled with chemometrics of multivariate calibration and discriminant analysis for authentication of extra virgin olive oil. Int J Food Prop 20: 1173–1181. DOI: 10.1080/10942912.2017.1336718. [CrossRef] [Google Scholar]
- Selaimia R, Oumeddour R, Nigri S. 2017. The chemometrics approach applied to FTIR spectral data for the oxidation study of Algerian extra virgin olive oil. Int Food Res J 24(3): 1301–1307. Available from http://www.ifrj.upm.edu.my/24%20(03)%202017/(54).pdf. [Google Scholar]
- Silverstein RM, Bassler GC, Morrill TC. 1981. Spectrometric identification of organic compounds, 8th ed. New York, USA: John Wiley and Sons. Available from https://www.wiley.com/en-us/Spectrometric+Identification+of+Organic+Compounds%2C+8th+Edition-p-9780470616376. [Google Scholar]
- Sinelli N, Cosio MS, Gigliotti C, Casiraghi E. 2007. Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil freshness. Anal Chimica Acta 598: 128–134. DOI: 10.1016/j.aca.2007.07.024. [CrossRef] [Google Scholar]
- Tena N, Aparicio R, Garcia-Gonzalez DL. 2018. Photooxidation effect in liquid lipid matrices: answers from an innovative FTIR spectroscopy strategy with “mesh cell” incubation. J Agric Food Chem 66(13): 3541–3549. DOI: 10.1021/acs.jafc.7b05981. [CrossRef] [PubMed] [Google Scholar]
Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.
Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.
Le chargement des statistiques peut être long.