Overview
- Nominated by the University of Valencia, Spain, as a distinguished PhD thesis
- Introduces new methods for the characterization of olive and other vegetable oils
- Applies a wide range of analytical techniques that can also trace minor components - a help to control and prevent fraudulent action and practice
- Includes supplementary material: sn.pub/extras
- Includes supplementary material: sn.pub/extras
Part of the book series: Springer Theses (Springer Theses)
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Table of contents (10 chapters)
Keywords
- Adulteration with Cheap Vegetable Oils
- Authentication of Vegetable Oils
- Botanical Origin of Vegetable Oils
- Chromatography for Vegetable Oil Analysis
- Classification of Vegetable Oils
- Electronic Nose
- Genetic Variety of Vegetable Oils
- Olive Oil Adulteration
- Olive Oil Oxidation Products
- Spectroscopy for Vegetable Oil Analysis
About this book
Authors and Affiliations
Bibliographic Information
Book Title: Characterization and Authentication of Olive and Other Vegetable Oils
Book Subtitle: New Analytical Methods
Authors: María Jesús Lerma García
Series Title: Springer Theses
DOI: https://doi.org/10.1007/978-3-642-31418-6
Publisher: Springer Berlin, Heidelberg
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer-Verlag GmbH, DE, part of Springer Nature 2012
Hardcover ISBN: 978-3-642-31417-9Published: 01 August 2012
Softcover ISBN: 978-3-642-43310-8Published: 20 September 2014
eBook ISBN: 978-3-642-31418-6Published: 01 August 2012
Series ISSN: 2190-5053
Series E-ISSN: 2190-5061
Edition Number: 1
Number of Pages: XX, 220
Topics: Food Science, Plant Biochemistry, Analytical Chemistry, Nutrition