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Evaluation of near infrared and nuclear magnetic resonance spectroscopy for rapid quality control of South African extra virgin olive oils

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. / Near infrared (NIR) spectroscopy prediction models were developed for the rapid determination
of the peroxide value, free fatty acid content, specific extinction coefficients at 232 and 270 nm,
thiobarbituric acid reactive substances value, pigment, total polyphenol, oleic acid, linoleic acid
and saturated fatty acid contents ...

Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/1882
Date12 1900
CreatorsEberle, Kerstin
ContributorsManley, M., University of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science.
PublisherStellenbosch : University of Stellenbosch
Source SetsSouth African National ETD Portal
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Format11222167 bytes, application/pdf
RightsUniversity of Stellenbosch

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