Evaluation of near infrared and nuclear magnetic resonance spectroscopy for rapid quality control of South African extra virgin olive oils
Date
2005-12
Authors
Eberle, Kerstin
Journal Title
Journal ISSN
Volume Title
Publisher
Stellenbosch : University of Stellenbosch
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.
Keywords
Dissertations -- Food science, Theses -- Food science, Olive oil -- Testing, Olive oil -- Quality control, Nuclear magnetic resonance spectroscopy, Near infrared spectroscopy