Food adulteration refers to the alteration of food quality that takes place deliberately. It
includes the addition of ingredients to modify different properties of food products for …

Abstract Background Flaxseed (Linum usitatissimum L.) oil is an excellent functional oil
containing various unsaturated fatty acids, mainly composed of linolenic acid, which is …

Background Lab-on-a-chip (LOC) devices have attracted considerable scientific attention
due to their ability to incorporate multiple complex analytical processes onto a single chip …

The increasing concerns toward the quality and health of food products have necessitated
accurate and precise analytical methods in order to guarantee the quality of food. It is …

Background Camellia oil is obtained from the camellia seed with various cultivated species
(Camellia. oleifera (C. oleifera), C. meiocarpa, C. vietnamensis, C. yuhsienensis, C …

Short wave near infrared spectroscopy (NIR) method was used to detect the presence of lard
adulteration in palm oil. MicroNIR was set up in two different scan modes to study the effect …

ATR-FTIR spectroscopy in the combination with chemometrics has been practiced over the
past decades. Works presented in numerous disciplines provide ample empirical evidence …

This review summarizes the use of spectroscopic processes-based analytical tools coupled
with chemometric techniques for the identification of adulterants in edible oil. Investigational …

Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of
analytical tests planned to ensure its quality and genuineness. Almost all official methods …

Background Food quality, safety and authenticity are important issues for consumers,
governments, as well as the food industry. In the last decade, several researchers have …