Application of visible/near-infrared transmittance spectroscopy for the improvement of amylose determination accuracy

Food Science and Technology Research

Volumn 9, Issue 2, 2003, Pages 134-136

  Shimizu, Naoto ^a   Okadome, Hiroshi ^b   Yanagisawa, Takeshi ^c   Andren, Henrik ^c   Thente, Karin ^c   Kimura, Toshinori ^a   Ohtsubo, Ken'ichi ^b  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c Foss   (United States)

Author keywords

Amylose; Japonica; Near infrared transmittance (NIT); Partial least squares (PLS); Regression coefficients; Visible near infrared transmittance

Indexed keywords

ABSORPTION; CALIBRATION; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; REGRESSION ANALYSIS;

PARTIAL LEAST SQUARES (PLS) CALIBRATION MODELS;

FOOD PRODUCTS;

JAPONICA;

EID: 0041376939     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.134     Document Type: Article

References (3)

1. Juliano, B.O. (1971). A simplified assay for milled-rice amylose. Cereal Sci. Today, 12, 334-340, 360.
2. Osborne, B.C., Fearn, T. and Hindle, P.H. (1993). "Practical NIR Spectroscopy With Applications in Food and Beverage Analysis." Longman Scientific and Technical, Harlow, pp. 22-35.
3. Shimizu, N., Katsura, J., Yanagisawa, T., Inoue, S., Withey, R.P., Cowe, I.A., Eddison, G.G., Blakeney, A.B., Kimura, T., Yoshizaki, S., Okadome, H., Toyoshima, H. and Ohtsubo, K. (1999). Determination of apparent amylose content in Japanese milled rice using near-infrared transmittance spectroscopy. Food Sci. Technol. Res., 5, 337-342.