Use of ATR-FTIR spectroscopy to detect the changes
in extra virgin olive oil by adulteration with
soybean oil and high temperature heat treatment

• Authors: Mariana-Atena Poiana , Ersilia Alexa , Melania-Florina Munteanu , Ramona Gligor , Diana Moigradean , Constantin Mateescu
• Languages of publication: EN

Abstracts

EN

Keywords

EN

ATR-FTIR spectroscopy; extra-virgin olive oil; soybean oil; adulteration; thermo-oxidation.

• Publisher: De Gruyter Open
• Journal: Open Chemistry
• Year: 2015
• Volume: 13
• Issue: 1

Dates

accepted

2 - 4 - 2015

online

25 - 5 - 2015

received

6 - 2 - 2015

Contributors

author

Mariana-Atena Poiana

• Banat’s
  University of Agricultural Sciences and Veterinary Medicine “King
  Michael I of Romania” from Timisoara, Faculty of Food Processing
  Technology, Calea Aradului 119, 300645 Timisoara, Romania

author

Ersilia Alexa

• Banat’s
  University of Agricultural Sciences and Veterinary Medicine “King
  Michael I of Romania” from Timisoara, Faculty of Food Processing
  Technology, Calea Aradului 119, 300645 Timisoara, Romania

author

Melania-Florina Munteanu

• ”Vasile Goldis” Western
  University of Arad, The Faculty of General Medicine, Pharmacy and
  Dental Medicine, Feleacului Street 1, 310396 Arad, Romania

author

Ramona Gligor

• ”Vasile Goldis” Western
  University of Arad, The Faculty of General Medicine, Pharmacy and
  Dental Medicine, Feleacului Street 1, 310396 Arad, Romania

author

Diana Moigradean

• Banat’s
  University of Agricultural Sciences and Veterinary Medicine “King
  Michael I of Romania” from Timisoara, Faculty of Food Processing
  Technology, Calea Aradului 119, 300645 Timisoara, Romania

author

Constantin Mateescu

• Banat’s
  University of Agricultural Sciences and Veterinary Medicine “King
  Michael I of Romania” from Timisoara, Faculty of Food Processing
  Technology, Calea Aradului 119, 300645 Timisoara, Romania

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Identifiers

DOI

10.1515/chem-2015-0110