Non-destructive determination of components in processed cheese slice wrapped with a polyethylene film using near-infrared spectroscopy and chemometrics

International Dairy Journal

Volumn 19, Issue 10, 2009, Pages 624-629

  Pi, Fuwei ^a,c   Shinzawa, Hideyuki ^b   Ozaki, Yukihiro ^c   Han, Donghai ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b INST OF PHYS AND CHEMICAL RESEARCH   (Japan)

^c KWANSEI GAKUIN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTES; ANALYTICAL METHOD; ANALYTICAL TECHNIQUES; CALIBRATION MODEL; CHEMOMETRICS; DAIRY INDUSTRY; DIFFUSE REFLECTANCE SPECTROSCOPY; HIGH QUALITY; NEAR INFRA RED; NIR SPECTRUM; NON DESTRUCTIVE; NONDESTRUCTIVE METHODS; PARTIAL LEAST-SQUARES REGRESSION; PE FILMS; PEAK SEPARATIONS; PLS REGRESSION; POLYETHYLENE FILM; PRE-TREATMENT; PROCESSED CHEESE; SECOND ORDER DERIVATIVES;

DAIRY PRODUCTS; INFRARED DEVICES; MATHEMATICAL TECHNIQUES; SODIUM; SODIUM CHLORIDE; SPECTROSCOPIC ANALYSIS; THERMOPLASTICS;

INFRARED SPECTROSCOPY;

EID: 67650245055     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.05.002     Document Type: Article

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