Determination of total nitrogen content, pH, density, refractive index, and brix in Thai fish sauces and their classification by near-infrared spectroscopy with searching combination moving window partial least squares

Analyst

Volumn 130, Issue 10, 2005, Pages 1439-1445

  Ritthiruangdej, Pitiporn ^a,b   Kasemsumran, Sumaporn ^a   Suwonsichon, Thongchai ^b   Haruthaithanasan, Vichai ^b   Thanapase, Warunee ^b   Ozaki, Yukihiro ^a  

^a KWANSEI GAKUIN UNIVERSITY   (Japan)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

NITROGEN;

ANIMAL PRODUCT; ARTICLE; BRIX; CALIBRATION; CLASSIFICATION; DENSITY; DISCRIMINANT ANALYSIS; ERROR; FACTORIAL ANALYSIS; FISH SAUCE; FOOD ANALYSIS; K NEAREST NEIGHBOR; LINEAR DISCRIMINANT ANALYSIS; MODEL; MULTIVARIATE ANALYSIS; NEAR INFRARED SPECTROSCOPY; PATTERN RECOGNITION; PH; PHYSICAL PARAMETERS; PREDICTION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REFRACTION INDEX; REGRESSION ANALYSIS; ROOT MEAN SQUARE ERROR OF PREDICTION; SEARCHING COMBINATION MOVING WINDOW PARTIAL LEAST SQUARES ANALYSIS; SOFT INDEPENDENT MODELING OF CLASS ANALOG; SUPERVISED PATTERN RECOGNITION; THAILAND;

EID: 27144557502     PISSN: 00032654     EISSN: None     Source Type: Journal    
DOI: 10.1039/b507077e     Document Type: Article

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