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

Eberle, Kerstin (2005-12)

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.

Thesis

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 ...

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/1882
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