Quantitative analysis of the adulteration of orange juice with sucrose using pyrolysis mass spectrometry and chemometrics

Journal of Analytical and Applied Pyrolysis

Volumn 40-41, Issue , 1997, Pages 135-158

  Goodacre, Royston ^a   Hammond, David ^b   Kell, Douglas B ^a  

^a ABERYSTWYTH UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chemometrics; Food adulteration; Neural networks; Partial least squares; Pyrolysis mass spectrometry; Quantitative analysis; Radial basis functions

Indexed keywords

CHEMICAL ANALYSIS; FOOD PROCESSING; FRUIT JUICES; LEAST SQUARES APPROXIMATIONS; MASS SPECTROMETRY; NEURAL NETWORKS; REGRESSION ANALYSIS; SUGAR (SUCROSE);

CHEMOMETRICS; FOOD ADULTERATION; MULTILAYER PERCEPTRONS; ORANGE JUICE; RADIAL BASIS FUNCTIONS; SPECTRA NEURAL COGNITION BASED METHODS;

PYROLYSIS;

EID: 0031142807     PISSN: 01652370     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0165-2370(96)00973-4     Document Type: Article

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