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In food production, reliable analytical methods for confirmation of purity or degree of spoilage are required by growers, food quality assessors, processors, and consumers. Seven parameters of physico-chemical properties, such as acid number, colority, density, refractive index, moisture and volatility, saponification value and peroxide value, were measured for quality and adulterated soybean, as...
The volatile composition of aniseed-flavoured spirit drinks was studied by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). The influence of the time, temperature, volume of sample and ionic strength on the extraction were considered. Several aniseed-flavoured spirit drinks, such as pastis, sambuca, anis and raki were analyzed. The major compounds...
The degradation process of edible oils of different nature, submitted to heating at 170°C, 190°C and 210°C with aeration, was studied by means of 1 H nuclear magnetic resonance spectroscopy (NMR). In this study, secondary products such as aldehydes were detected and monitored over time. Two complementary analytical approaches were adopted to characterize the kinetics of the appearance of aldehydes...
In 1819 Alexander Marcet proposed that seawater contains small amounts of all soluble substances and that the relative abundances of some of them were constant. This hypothesis is nowadays known as Marcet's Principle or the principle of constancy of the composition of seawater. Based on this principle, the present research tried to prove that it is possible to detect polluted seawater samples using...
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