Use of fourier transform infrared spectroscopy and partial least squares regression for the detection of adulteration of strawberry purees

Journal of the Science of Food and Agriculture

Volumn 76, Issue 2, 1998, Pages 263-269

  Holland, J K ^a   Kemsley, E K ^a   Wilson, R H ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Adulteration; Fruit; Infrared; Partial least squares regression; Purees; Spectroscopy

Indexed keywords

DETECTION; INFRARED SPECTROSCOPY; PROCESS MODEL; PULP PROCESSING; PULPING; STRAWBERRY;

EID: 0031882308     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199802)76:2<263::AID-JSFA943>3.0.CO;2-F     Document Type: Article

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