Characterization and authentication of olive and other vegetable oils : New analytical methods /
This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatograp...
সংরক্ষণ করুন:
| প্রধান লেখক: | |
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| সংস্থা লেখক: | |
| বিন্যাস: | বৈদ্যুতিন গ্রন্থ |
| ভাষা: | English |
| প্রকাশিত: |
Berlin, Heidelberg
Springer Berlin Heidelberg
2012.
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| মালা: | Springer Theses, Recognizing Outstanding Ph.D. Research
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | Click here to view the full text content |
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| সংক্ষিপ্ত: | This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality. |
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| দৈহিক বর্ননা: | 1 online resource (XIX, 218 pages) 104 illustration, 26 illustration in colour, digital. |
| আইসবিএন: | 9783642314186 |
| আইএসএসএন: | 2190-5053 |