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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Lerma García, María Jesús (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2012.
Edición:1st ed. 2012.
Colección:Springer Theses, Recognizing Outstanding Ph.D. Research,
Temas:
Food science.
Botanical chemistry.
Analytical chemistry.
Nutrition   .
Food Science.
Plant Biochemistry.
Analytical Chemistry.
Nutrition.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Objectives and work plan
  • Materials and methods
  • Development of methods for the determination of Ts, T3s and sterols in vegetable oils
  • Development of methods for the classification of vegetable oils according to their botanical origin
  • Development of methods for olive oil quality evaluation
  • Development of methods for the classification of EVOOs according to their genetic variety
  • Development of methods for the classification of EVOOs according to their geographical origin
  • Development of methods for the evaluation of olive oil oxidation.

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