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

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dc.contributor.advisorManley, M.
dc.contributor.authorEberle, Kerstin
dc.contributor.otherUniversity of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science.
dc.date.accessioned2006-11-02T06:27:53Zen_ZA
dc.date.accessioned2010-06-01T08:35:34Z
dc.date.available2006-11-02T06:27:53Zen_ZA
dc.date.available2010-06-01T08:35:34Z
dc.date.issued2005-12
dc.descriptionThesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
dc.description.abstractNear 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 ...en
dc.format.extent11222167 bytesen_ZA
dc.format.mimetypeapplication/pdfen_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/1882
dc.language.isoen
dc.publisherStellenbosch : University of Stellenbosch
dc.rights.holderUniversity of Stellenbosch
dc.subjectDissertations -- Food scienceen
dc.subjectTheses -- Food scienceen
dc.subjectOlive oil -- Testingen
dc.subjectOlive oil -- Quality controlen
dc.subjectNuclear magnetic resonance spectroscopyen
dc.subjectNear infrared spectroscopyen
dc.titleEvaluation of near infrared and nuclear magnetic resonance spectroscopy for rapid quality control of South African extra virgin olive oilsen
dc.typeThesis
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