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Characterization and Authentication of Olive and Other Vegetable Oils : New Analytical Methods / by María Jesús Lerma García
(Springer Theses, Recognizing Outstanding Ph.D. Research. ISSN:21905053)
| データ種別 | 電子ブック |
|---|---|
| 著者標目 | *Lerma García, María Jesús author SpringerLink (Online service) |
| 出版者 | (Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer) |
| 出版年 | 2012 |
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| 巻次 | ISBN:9783642314186 |
|---|---|
| 大きさ | XX, 220 p : online resource |
| 一般注記 | 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 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 HTTP:URL=http://dx.doi.org/10.1007/978-3-642-31418-6 |
| 件 名 | LCSH:Chemistry LCSH:Analytical chemistry LCSH:Food -- Biotechnology 全ての件名で検索 LCSH:Nutrition LCSH:Plant biochemistry FREE:Chemistry FREE:Food Science FREE:Plant Biochemistry FREE:Analytical Chemistry FREE:Nutrition |
| 分 類 | LCC:TP248.65.F66 DC23:641.3 DC23:664 |
| 書誌ID | OB00007320 |
| ISBN | 9783642314186 |