Mono-and polyunsaturated lipids are widely distributed in Nature, and are structurally and
functionally a diverse class of molecules with a variety of physicochemical, biological …

The identification and quantification of free fatty acids (FFA) in edible and non-edible
vegetable oils, including waste cooking oils, is a crucial index to assess their quality and …

The analysis of chemical structural characteristics of biorefinery product streams (such as
lignin and tannin) has advanced substantially over the past decade, with traditional wet …

The relative potential of various technologies for the confirmation of food authenticity and
quality are discussed. Techniques that have found new applications in the field of quality …

Spectroscopic methods are efficient tools for food authentication due to the advantages of
high sensitivity, rapidness, simplicity and their convenience. The combined used of …

Fourier-transform infrared spectroscopy (FTIR), followed by multivariate treatment of the
spectral data, was used to classify vegetable oils according to their botanical origin, and also …

Nuclear Magnetic Resonance (NMR) Spectroscopy has been extensively used for the
analysis of olive oil and it has been established as a valuable tool for its quality assessment …

Extra virgin olive oil (EVOO) is a high‐quality product that has become one of the stars in the
food fraud context in recent years. EVOO can encounter different types of fraud, from …

With the increase in the world population, the demand for edible oils is increasing. The
recommended intake of edible oils by the World Health Organization is 20–25 kg/year, and …

Food safety and authenticity have become a serious concern among consumers worldwide.
Economically motivated practices of food fraud can have widespread implications for public …