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

Description

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 ...

Links & Downloads

1. http://hdl.handle.net/10019.1/1882

Tags

Dissertations -- Food science

Theses -- Food science

Olive oil -- Testing

Olive oil -- Quality control

Nuclear magnetic resonance spectroscopy

Near infrared spectroscopy

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/1882
Date	12 1900
Creators	Eberle, Kerstin
Contributors	Manley, M., University of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science.
Publisher	Stellenbosch : University of Stellenbosch
Source Sets	South African National ETD Portal
Language	English
Detected Language	English
Type	Thesis
Format	11222167 bytes, application/pdf
Rights	University of Stellenbosch