Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity

Food and Bioprocess Technology

Volumn 1, Issue 2, 2008, Pages 117-129

  Woodcock, Tony ^a,b   Fagan, Colette C ^a   O'Donnell, Colm P ^a   Downey, Gerard ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Authenticity; Cheese; Mid infrared; Near infrared; Process analytical technology; Quality; Spectroscopy

Indexed keywords

CHEESE PROCESSING; CHEESE QUALITY; CHEMOMETRIC METHOD; CHEMOMETRICES; EXPERIMENTAL DESIGN; FOOD CHAIN; MID-INFRARED; MID-INFRARED SPECTROSCOPY; MIR SPECTROSCOPY; NEAR INFRARED; PROCESS ANALYTICAL TECHNOLOGY; RESEARCH AREAS; RHEOLOGICAL PARAMETER; SPECTROSCOPIC TECHNIQUE;

COAGULATION; CUSTOMER SATISFACTION; INFRARED DEVICES; PROCESS CONTROL; PROCESS MONITORING; TECHNOLOGY; TOTAL QUALITY MANAGEMENT;

INFRARED SPECTROSCOPY;

EID: 48749130048     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0033-y     Document Type: Article

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