Public interest in food quality and methods of production has increased significantly in
recent decades, due in part to changes in eating habits, consumer behavior, and the …

Background Extra virgin olive oil (EVOO) is acknowledged as a liquid gold. It is cherished for
its unique aroma, flavour and health benefits. Due to its high demand and high cost …

Recent developments in Fourier transform infrared (FT-IR) spectroscopy instrumentation
extend the application of this technique to the field of food research, facilitating particularly …

Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra
virgin olive oil (EVOO) adulterated with palm oil (PO). Measurements were made on pure …

d-Carvone or (4S)-(+)-carvone has a caraway/dill odour and is the main constituent of
caraway (Carum carvi) and dill (Anethum graveolens) seed oils whilst l-Carvone or (4R)-(−) …

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 …

Honey is a natural sweetening agent widely used in food products and as a daily diet
ingredient, but it also has medicinal properties. An increase in the demand for honey has …

This study focuses on the detection and quantification of extra-virgin olive oil adulteration
with different edible oils using mid-infrared (IR) spectroscopy with chemometrics. Mid-IR …

Samples of olive oils (n= 67) from different qualities and samples of other vegetable edible
oils (including soybean, sunflower, rapeseed, corn oil etc; n= 79) were used in this study as …

The quality of foods prepared for the consumer industry is dependent of the quality of the
components used for making the final products. These components are sometimes …