Rapid determination of sucrose in chocolate mass using near infrared spectroscopy

Analytica Chimica Acta

Volumn 631, Issue 2, 2009, Pages 206-211

  da Costa Filho, Paulo Augusto ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Broad based calibration; Chemometrics; Chocolate; Near infrared spectroscopy; Sucrose

Indexed keywords

CALIBRATION; CORRELATION METHODS; CURVE FITTING; GENETIC ALGORITHMS; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS; SUGAR (SUCROSE);

AND GENETIC ALGORITHMS; BROAD-BASED CALIBRATION; CALIBRATION APPROACHES; CALIBRATION MODELS; CALIBRATION SAMPLES; CHEMOMETRICS; CHOCOLATE; CONCENTRATION RANGES; CORRELATION COEFFICIENTS; MLR MODELS; MODEL PERFORMANCES; MULTIPLE LINEAR REGRESSIONS; PARTIAL LEAST SQUARES; PREDICTION ERRORS; RAPID DETERMINATIONS; RAPID METHODS; SUCROSE; VARIABLE SELECTIONS;

INFRARED SPECTROSCOPY;

SUCROSE;

ANALYTIC METHOD; ARTICLE; CACAO; CALIBRATION; FOOD COMPOSITION; FOOD INDUSTRY; NEAR INFRARED SPECTROSCOPY; PRIORITY JOURNAL;

EID: 57249097037     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2008.10.049     Document Type: Article

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