Characterization and Authentication of Olive and Other Vegetable Oils New Analytical Methods /

• Main Author: Lerma García, María Jesús (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2012.
• Series: Springer Theses, Recognizing Outstanding Ph.D. Research,
• Subjects: Chemistry.; Analytical chemistry.; Food > Biotechnology.; Nutrition.; Plant biochemistry.; Food Science.; Plant Biochemistry.; Analytical Chemistry.

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...

Table of Contents:

• 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.