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...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Livre numérique |
| اللغة: | Anglais |
| منشور في: |
Berlin, Heidelberg :
Springer Berlin Heidelberg
[20..].
Cham : Springer Nature |
| الطبعة: | 1st ed. 2012. |
| سلاسل: | Springer Theses, Recognizing Outstanding Ph.D. Research
|
| الوصول للمادة أونلاين: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| ملاحظة: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Characterization and Authentication of Olive and Other Vegetable Oils, Texte imprimé, 9783642314179 • Characterization and Authentication of Olive and Other Vegetable Oils, Texte imprimé, 9783642314193 • Characterization and Authentication of Olive and Other Vegetable Oils, Texte imprimé, 9783642433108 • Characterization and Authentication of Olive and Other Vegetable Oils, Texte imprimé, 9783642314179 |
| LEADER | 03694nam a22003737a 4500 | ||
|---|---|---|---|
| 001 | 958385 | ||
| 008 | 130325q2000 xx ||| |||| 00| 0 eng d | ||
| 009 | PPN168319314 | ||
| 020 | |a 9783642314186 | ||
| 041 | 0 | |a eng | |
| 082 | |a 641.3 | ||
| 082 | |a 664 | ||
| 100 | 1 | |a Lerma García, María Jesús, |d 19..- | |
| 245 | 1 | 0 | |a Characterization and authentication of olive and other vegetable oils : |b new analytical methods |c by María Jesús Lerma García. |
| 250 | |a 1st ed. 2012. | ||
| 260 | |a Berlin, Heidelberg : |b Springer Berlin Heidelberg. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 490 | 0 | |a Springer Theses, Recognizing Outstanding Ph.D. Research |x 2190-5061 | |
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a 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 | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a 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 | ||
| 776 | 0 | |t Characterization and Authentication of Olive and Other Vegetable Oils |b Texte imprimé |z 9783642314179 | |
| 776 | 0 | |t Characterization and Authentication of Olive and Other Vegetable Oils |b Texte imprimé |z 9783642314193 | |
| 776 | 0 | |t Characterization and Authentication of Olive and Other Vegetable Oils |b Texte imprimé |z 9783642433108 | |
| 776 | 0 | |t Characterization and Authentication of Olive and Other Vegetable Oils |b Texte imprimé |z 9783642314179 | |
| 856 | 4 | |q PDF |u https://doi.org/10.1007/978-3-642-31418-6 |z Accès sur la plateforme de l'éditeur | |
| 856 | 4 | |u https://revue-sommaire.istex.fr/ark:/67375/8Q1-2KVFZ45D-2 |z Accès sur la plateforme Istex | |
| 856 | 4 | |5 452349901:749151870 |u https://ezproxy.univ-orleans.fr/login?url=https://dx.doi.org/10.1007/978-3-642-31418-6 |z Accès Université d'Orléans | |
| 856 | 4 | |5 180339901:752161210 |u https://ezproxy.insa-cvl.fr/login?qurl=https://dx.doi.org/10.1007/978-3-642-31418-6 |z Accès INSA CVL | |
| 997 | |0 958385 |1 Livre numérique |a Ressource numérique |b INSA |b ENSA |c 0/Bibliothèque numérique/ |c 1/Bibliothèque numérique/Autre ressource numérique/ | ||