Detection of adulteration in apple juice using mid infrared spectroscopy

Applied Engineering in Agriculture

Volumn 17, Issue 6, 2001, Pages 815-820

  Sivakesava, Sakhamuri ^a   Irudayaraj, Joseph M K ^a   Korach, Renne L ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Beet invert sugar; Cane invert sugar; Canonical variate analysis; Fourier transform infrared spectroscopy; Linear discriminant analysis; Partial least square regression; Principal component regression

Indexed keywords

CALIBRATION; CHARACTERIZATION; CONTAMINATION; FOOD PROCESSING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MATHEMATICAL MODELS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; STATISTICS; SUGAR (SUCROSE); SUGAR BEETS;

ADULTERATION; CHEMOMETRY;

FRUIT JUICES;

EID: 0035502788     PISSN: 08838542     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. Mid-infrared spectroscopy and chemometrics for the authentication of meat products
2. Verification of authenticity of apple juice
3. Extraction of characteristic bands of sugars by multidimensional analysis of their infrared spectra
4. Isotopic composition of carbon in apple juice
5. 12C analysis: Collaborative study
6. Partial least-squares methods for spectral analyses. 1. Relation to other quantitative calibration methods and the extraction of qualitative information
7. Champ de forces de symetrie locale de molecules cycliques III. Interpretation des specters de vibration du glucose cristallise sous les deux formes α et β
8. Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics
9. Carbon isotope analyses in food technology
10. Potential of fourier transform infrared spectroscopy for the authentication of vegetable oils
11. Capillary gas chromatographic detection of invert sugar in heated, adulterated, and adulterated and heated apple juice concentrates employing the equilibrium method
12. Methods for calibration; Assessment, validation and choice of calibration method; Pretreatment and linearization
13. Determination of sugars (and betaine) in molasses by high performance liquid chromatography
14. Dilution and solids adulteration of apple juice
15. Detection of inverted beet sugar adulteration of honey by FTIR spectroscopy
16. A rapid spectroscopic technique for determining honey adulteration with corn syrup
17. The potential of NIR spectroscopy for the detection of the adulteration of orange juice
18. Infrared and Raman spectroscopy of carbohydrates Part I. Identification of O-H and C-H-related vibrational modes for D-glucose, maltose, cellobiose, and dextran by deuterium-substitution methods
19. Determination of betaine in sugar and wine by liquid chromatography