Brazil is one of the world's largest food producers. Adulteration of foods is often reported and
represent an important potential threat to food safety. Because of this, reduction of the …

Many instrumental techniques are used to monitor the quality of food products, highlighting
near infrared spectroscopy (NIRS). In order to determine the authenticity of 60 commercial …

In order to analyze possible sensory variations in extra virgin olive oils (EVOOs) by a trained
sensory panel, three degree of maturity (DM) of Arbequina olives (green, verdant, and ripe) …

The objectives of this work were to evaluate the ability of spectroscopic techniques to
distinguish unadulterated and adulterated olive oil (OL) and to investigate consumers …

Olive oil is obtained by physical means without the usage of solvents. Different than edible
vegetable oils, it can be consumed in the virgin form, also being an oil of a better nutritional …