Characterization and Authentication of Olive and Other Vegetable Oils - New Analytical Methods (Hardcover, 2012 ed.)

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.

General

Imprint:	Springer-Verlag
Country of origin:	Germany
Series:	Springer Theses
Release date:	August 2012
First published:	2012
Authors:	Maria Jesus Lerma Garcia
Dimensions:	235 x 155 x 18mm (L x W x T)
Format:	Hardcover
Pages:	220
Edition:	2012 ed.
ISBN-13:	978-3-642-31417-9
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Science & Mathematics > Biology, life sciences > Botany & plant sciences > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-642-31417-1
Barcode:	9783642314179

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