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E-book: Analysis of Edible Oils Elemental analysis | ICP-OES | UV/Vis spectroscopy

Contents of the e-book

Our brand new e-Book takes a closer look at a series of quality and food safety parameters as well as process efficiency indicators for edible oils. Matrices are palm oil and soy bean oil as the two oils with the highest production volume, as well as a variety of other oils relevant for food and consumer products. Also the analysis of sulfur in mustard oil as part of pharmaceutically relevant compounds will be analyzed. The quantitative techniques CNSX-analysis, ICP-OES, and UV/Vis spectroscopy have been used. Parameters are levels of non-metals, element contents as well as the degradation at molecular level. 

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