How the NIR technology came to and spread in Europe for quality assessment and control in the food industry

Acta Alimentaria

Volumn 37, Issue 2, 2008, Pages 141-145

  Kaffka, K ^a  

^a Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 45149100465     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.37.2008.2.1     Document Type: Editorial

References (18)

1. KAFFKA, K.J. & NORRIS, K.H. (1976): Rapid instrumental analysis of composition of wine. Acta Alimentaria, 5, 267-279.
2. KAFFKA, K.J. & CZABAFFY, A. (1981): The correlation between quality parameters and optical transmittance of some stone fruits determined with a Near-Infrared composition analyser. Acta Alimentaria, 10, 75-85.
3. KAFFKA, K.J. & KULCSÁR, F. (1982): Attempts to determine egg content in pastry products using the NIR technique. Acta Alimentaria, 11, 47-64.
4. KAFFKA, K.J., NORRIS, K.H. & ROSZA-KISS, M. (1982): Determining fat, protein and water content of pastry products by the NIR technique. Acta Alimentaria, 11, 199-217.
5. KAFFKA, K.J., NORRIS, K.H., PERÉDI, J. & BALOGH, A. (1982): Attempts to determine oil, protein, water and fiber content in sunflower seeds by the NIR technique. Acta Alimentaria, 11, 253269.
6. KAFFKA, K.J., NORRIS, K.H., KULCSÁR, F. & DRASKOVITS, I. (1982): Attempts to determine fat, protein and carbohydrate content in cocoa powder by the NIR technique. Acta Alimentaria, 11, 271-288.
7. NÁDAI, B.T. (1983): Preliminary experiments for measuring meat composition by near infrared reflection technique. Acta Alimentaria, 12, 119-130.
8. CZABAFFY, A. (1984): Attempts to elaborate a non-destructive optical method for measuring cherry-ripeness. Acta Alimentaria, 13, 83-95.
9. NÁDAI, B.T. & MIHÁLYI-KENGYEL, V. (1984): Investigations of different equations predicting moisture, fat and protein content of raw meat by NIR-technique. Acta Alimentaria, 13, 343-353.
10. HORVÁTH, L., NORRIS, K.H., HORVÁTH-MOSONYI, M., RIGÓ, V. & HEGEDÜS-VÖLGYESI, E. (1984): Study into determining dietary fiber of wheat bran by NIR-technique. Acta Alimentaria, 13, 355-382.
11. HORVÁTH, L., NORRIS, K.H. & HORVÁTH-MOSONYI, M. (1985): Comparative investigations into the determination of protein by the Kjeldahl method and NIR technique. Acta Alimentaria, 14, 113-124.
12. CZABAFFY, A. (1985): Attempts to elaborate a non-destructive optical method for measuring the ripeness of Magyar kajszi apricots. Acta Alimentaria, 14, 125-138.
13. KAFFKA, K.J. & MARTIN, A.P. (1985): Attempts to determine protein, fat and moisture in "animal protein meal" by the NIR technique. Acta Alimentaria, 14, 309-318
14. KAFFKA, K.J. (1988): Determination of amino acids in lupine by Near Infrared Reflectance spectroscopy. Acta Alimentaria, 17, 3-11.
15. KAFFKA, K.J., HORVÁTH, L., KULCSÁR, F. & VÁRADI, M. (1990): Investigation of the state of water in fibrous foodstuffs by Near Infrared Spectroscopy. Acta Alimentaria, 19, 125-137.
16. KAFFKA, K.J. & SEREGÉLY, ZS. (2002): PQS (Polar Qualification System) the new data reduction and product qualification method. Acta Alimentaria, 31, 3-20.
17. SALGÓ, A. & GERGELY, SZ. (2003): Characterizing the status of water during maturation and germination process in wheat. Acta Alimentaria, 32 (Suppl.), 55-66.
18. LOCSMÁNDI, L., KÖVÉR, G., BÁZÁR, G., SZABÓ, A. & ROMVÁRI, R. (2006): Development of a model using near infrared spectroscopy for the determination of the chemical composition of fatty goose liver. Acta Alimentaria, 35, 455-463.