Rapid assessment of physico-chemical properties of gelatine using near infrared spectroscopy

Food Hydrocolloids

Volumn 17, Issue 5, 2003, Pages 585-592

  Segtnan, V H ^a,b   Kvaal, K ^a   Rukke, E O ^a   Schuller R B ^a   Isaksson, T ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Bloom value; Gelatine; Moisture content; Near infrared (NIR) spectroscopy; PH; Viscosity

Indexed keywords

BLOOMS (METAL); INFRARED DEVICES; MOISTURE DETERMINATION; NEAR INFRARED SPECTROSCOPY; PH; VISCOSITY;

'DRY' [; BLOOM VALUE; CORRELATION COEFFICIENT; GELATIN; NEAR INFRARED SPECTRA; PH; PHYSICOCHEMICAL PROPERTY; PREDICTION ERRORS; RAPID ASSESSMENT; SPECTRA'S;

MOISTURE;

GELATIN;

ARTICLE; CALIBRATION; CORRELATION COEFFICIENT; FEASIBILITY STUDY; MOISTURE; NEAR INFRARED SPECTROSCOPY; PH; PHYSICAL CHEMISTRY; PREDICTION; VISCOSITY;

EID: 0142060155     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00099-1     Document Type: Article

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