Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system

Applied Spectroscopy

Volumn 59, Issue 11, 2005, Pages 1324-1332

  Afseth, N K ^a,b   Segtnan, V H ^a   Marquardt, B J ^c   Wold, J P ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITY OF WASHINGTON   (United States)

Author keywords

Chemometrics; Fat; Fatty acid composition; Food model system; Iodine value; Near infrared spectroscopy; NIR spectroscopy; Protein; Raman spectroscopy

Indexed keywords

CHEMOMETRICS; FATTY ACID COMPOSITION; FOOD MODEL SYSTEMS; IODINE VALUE; NEAR-INFRARED (NIR) SPECTROSCOPY;

INFRARED SPECTROSCOPY; IODINE; OILS AND FATS; PROTEINS; RAMAN SPECTROSCOPY;

FATTY ACIDS;

FATTY ACID; PROTEIN; WATER;

ALGORITHM; ARTICLE; DRUG MIXTURE; FOOD ANALYSIS; INFRARED SPECTROPHOTOMETRY; MEAT; METHODOLOGY; RAMAN SPECTROMETRY; SEA FOOD;

ALGORITHMS; COMPLEX MIXTURES; FATTY ACIDS; FISH PRODUCTS; FOOD ANALYSIS; MEAT; PROTEINS; SPECTROPHOTOMETRY, INFRARED; SPECTRUM ANALYSIS, RAMAN; WATER;

EID: 28444460465     PISSN: 00037028     EISSN: None     Source Type: Journal    
DOI: 10.1366/000370205774783304     Document Type: Article

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