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

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...

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Bibliographic Details
Main Author: Eberle, Kerstin
Other Authors: Manley, M.
Format: Others
Language:en
Published: Stellenbosch : University of Stellenbosch 2006
Subjects:
Dissertations > Food science
Theses > Food science
Olive oil > Testing
Olive oil > Quality control
Nuclear magnetic resonance spectroscopy
Near infrared spectroscopy
Online Access:http://hdl.handle.net/10019.1/1882

Internet

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

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