Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review

Camellia oil is obtained from the camellia seed with various cultivated species (Camellia. oleifera (C. oleifera), C. meiocarpa, C. vietnamensis, C. yuhsienensis, C. chekiangoleosa, C. semiserrata, C. reticulata, C. gigantocarpa, C. octopetala, C. semiserrata var. abliflora etc.), by widely used col...

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Veröffentlicht in:	Trends in food science & technology Jg. 97; S. 88 - 99
Hauptverfasser:	Shi, Ting, Wu, Gangcheng, Jin, Qingzhe, Wang, Xingguo
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Cambridge Elsevier Ltd 01.03.2020 Elsevier BV
Schlagworte:	adulterated products Authentication Calorimetry Camellia Camellia oil Camellia oleifera Camellia reticulata Chemometrics China Chromatographic techniques Chromatography cold Cold pressing Comparative analysis Differential scanning calorimetry DNA economic valuation Edible oils electronic nose Electronic noses Fluorescence fluorescence emission spectroscopy Fluorescence spectroscopy Fourier analysis Infrared spectroscopy Ionic mobility Market economies market economy Mass spectrometry Mass spectroscopy Mathematical analysis NMR nondestructive methods Nondestructive testing Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Oil oils Quality control Scientific imaging Spectroscopy techniques China Spectroscopy techniques Chromatographic techniques Authentication Camellia oil Chemometrics
ISSN:	0924-2244, 1879-3053
Online-Zugang:	Volltext
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