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Celotno besedilo
  • Characterization and authentication of olive and other vegetable oils [Elektronski vir] : new analytical methods
    Lerma García, María Jesús
    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
    Vrsta gradiva - disertacija
    Založništvo in izdelava - Berlin ; New York : Springer, ©2012
    Jezik - angleški
    ISBN - 978-3-642-31418-6; 3-642-31418-X
    COBISS.SI-ID - 1545333983

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    SpringerLink e-books 2008-2012

    Celotno besedilo dostopno za uporabnike SpringerLink slovenskega konzorcija neprofitnih institucij

    Full text accessible to the users of SpringerLink Slovenian Consortium of Non-Profit Institutions


    DOI

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