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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| Format: | Others |
| Language: | en |
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Stellenbosch : University of Stellenbosch
2006
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| Online Access: | http://hdl.handle.net/10019.1/1882 |
| Summary: | 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 ... |
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