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Food Chemistry
Volumn 115, Issue 3, 2009, Pages 1069-1073
Comparison of various methods for determination of water in white yoghurts
Author keywords

FTIR; Karl Fischer titration; Water content; White yoghurt
Indexed keywords

EID: 62249121099     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.027     Document Type: Article
Times cited : (18)
References (11)
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    • Prediction of moisture, fat and inorganic salts in processed cheese by near infrared reflectance spectroscopy and multivariate data analysis
    • Blazquez C., Downey G., and O'Donnell C. Prediction of moisture, fat and inorganic salts in processed cheese by near infrared reflectance spectroscopy and multivariate data analysis. Journal of Near Infrared Spectroscopy 12 3 (2004) 149-157
    • (2004) Journal of Near Infrared Spectroscopy , vol.12 , Issue.3 , pp. 149-157
    • Blazquez, C.1    Downey, G.2    O'Donnell, C.3
  • 3
    • 35448989414 scopus 로고    scopus 로고
    • Water determination - Scientific and economic dimensions
    • Isengard H.D. Water determination - Scientific and economic dimensions. Food Chemistry 106 4 (2008) 1393-1398
    • (2008) Food Chemistry , vol.106 , Issue.4 , pp. 1393-1398
    • Isengard, H.D.1
  • 4
    • 35448947930 scopus 로고    scopus 로고
    • Vaporisation coulometric Karl Fischer titration: A perfect tool for water content determination of difficult matrix reference materials
    • Kestens V., Conneely P., and Bernreuther A. Vaporisation coulometric Karl Fischer titration: A perfect tool for water content determination of difficult matrix reference materials. Food Chemistry 106 4 (2008) 1454-1459
    • (2008) Food Chemistry , vol.106 , Issue.4 , pp. 1454-1459
    • Kestens, V.1    Conneely, P.2    Bernreuther, A.3
  • 5
    • 0035290875 scopus 로고    scopus 로고
    • Measuring moisture in cheese by near infrared absorption spectroscopy
    • McKenna D. Measuring moisture in cheese by near infrared absorption spectroscopy. Journal of AOAC International 84 2 (2001) 623-628
    • (2001) Journal of AOAC International , vol.84 , Issue.2 , pp. 623-628
    • McKenna, D.1
  • 6
    • 34247179538 scopus 로고    scopus 로고
    • A comparative evaluation of methodologies for water content determination in green coffee
    • Mendonça J.C.F., Franca A.S., and Oliveira L.S. A comparative evaluation of methodologies for water content determination in green coffee. LWT - Food Science and Technology 40 7 (2007) 1300-1303
    • (2007) LWT - Food Science and Technology , vol.40 , Issue.7 , pp. 1300-1303
    • Mendonça, J.C.F.1    Franca, A.S.2    Oliveira, L.S.3
  • 8
    • 1642325889 scopus 로고    scopus 로고
    • Determination of water content in powdered milk
    • Reh C., Bhat S.N., and Berrut S. Determination of water content in powdered milk. Food Chemistry 86 3 (2004) 457-464
    • (2004) Food Chemistry , vol.86 , Issue.3 , pp. 457-464
    • Reh, C.1    Bhat, S.N.2    Berrut, S.3
  • 11
    • 28444481634 scopus 로고    scopus 로고
    • Water-an important parameter for the preparation and proper use of certified reference materials
    • Yazgan S., Bernreuther A., Ulberth F., and Isengard H.D. Water-an important parameter for the preparation and proper use of certified reference materials. Food Chemistry 96 3 (2006) 411-417
    • (2006) Food Chemistry , vol.96 , Issue.3 , pp. 411-417
    • Yazgan, S.1    Bernreuther, A.2    Ulberth, F.3    Isengard, H.D.4

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.