Application of reflectance near infrared spectroscopy for bread analyses

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1318-1322

  Sorensen L K ^a  

^a Eurofins Steins Laboratorium   (Denmark)

Author keywords

Bread; Near infrared spectroscopy; NIRS

Indexed keywords

CARBOHYDRATE; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ARTICLE; BREAD; CALIBRATION; MATHEMATICAL ANALYSIS; NEAR INFRARED REFLECTANCE SPECTROSCOPY;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 55949120101     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.065     Document Type: Article

References (13)

1. Association of Official Analytical Chemists (AOAC) (2000). Total dietary fibre in foods. AOAC Official Methods of Analysis (17th ed.) no. 985.29. Gaithersburg: AOAC.
2. American Oil Chemist' Society (AOCS) (2005), Determination of cis-, trans-, saturated, monounsaturated and polyunsaturated fatty acids in vegetable and non-ruminant animal oils and fats by capillary GLC. AOCS Official Methods Ce 1h-05. Urbana: AOCS.
3. Barnes R.J., Dhanoa M.S., and Lister S.J. Standard normal variant transformation and de-trending of near infrared diffuse reflectance spectra. Applied Spectroscopy 43 5 (1989) 772-777
4. Geladi P., MacDougall D., and Martens H. Linearization and scatter correction for near infrared reflectance spectra of meat. Applied Spectroscopy 39 3 (1985) 491-500
5. International Organization for Standardization (ISO) (1994), Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method. ISO Standard 5725-2. Geneva: ISO.
6. Mark H.L., and Tunnell D. Qualitative near infrared reflectance analysis using Mahalanobis distances. Analytical Chemistry 57 7 (1985) 1449-1456
7. Nordic Committee on Food Analysis (NMKL) (1953), Determination of moisture in bread. NMKL method no. 14. Oslo: NMKL.
8. Nordic Committee on Food Analysis (NMKL) (1989), Fat, determination according to SBR (Schmid-Bondzynski-Ratslaff) in meat and meat products. NMKL method no. 131. Oslo: NMKL.
9. Nordic Committee on Food Analysis (NMKL) (2003), Nitrogen, determination in foods and feeds according to Kjeldahl. NMKL method no. 6. Oslo: NMKL.
10. Nordic Committee on Food Analysis (NMKL) (2005), Ash, gravimetric determination in foods. NMKL method no. 173. Oslo: NMKL.
11. Næs T., Isaksson T., Fearn T., and Davies T. Multivariate calibration and classification (2002), NIR Publications, Chichester pp. 107-114
12. Osborne B.G., Barrett G.M., Cauvain S.P., and Fearn T. The determination of protein, fat and moisture in bread by near infrared reflectance spectroscopy. Journal of the Science of Food and Agriculture 35 (1984) 940-945
13. Suzuki K., McDonald C.E., and D'Appolonia B.L. Near infrared reflectance analysis of bread. Cereal Chemistry 63 4 (1986) 320-325