Analytics and Authenticity

Triacylglycerols (TAGs) are the most abundant components in edible plant oils, dominating over 95% of total lipids…

Vegetable oils are essential ingredients in the food industry, and because of availability and/or value, they can be adulterated with a consequent decrease in…

Acylglycerols are a class of lipids commonly found in fats and oils, and they consist of a glycerol molecule esterified with one, two, or three fatty acid chains…

Mineral oil saturated hydrocarbons and mineral oil aromatic hydrocarbons (MOSH/MOAH) are contaminants in foods and cosmetics that often originate…

2- and 3-MCPD and Glycidol are formed during the refining of fats and oils. During digestion, 2- and 3-MCPD esters (MCPDe)…

Sunflower oil is one of the most consumed vegetable seed oils in the world, as it is a common ingredient of cooking recipes, as well as frying applications…

The microencapsulation is a widely used technique to protect and add bioactive compounds to food matrices, as it is the case oils rich…

Almond production has a significant economic significance, particularly for major producer countries like the USA, Spain, and Australia, among others…

Pine nuts are worldwide valuated nuts, widely used in culinary preparations due to their exceptional sensory attributes and nutritional value…

Spectroscopic techniques coupled with chemometrics are an alternative to classical chemical methods used in oil analysis…