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

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

Eberle, Kerstin
Date Issued: 2005-12

Abstract:

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 ...

Description:

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
Please cite this item using this persistent URL: http://hdl.handle.net/10019.1/1882

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