Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration

Food Chemistry

Volumn 121, Issue 3, 2010, Pages 778-782

  Koca, N ^a,b   Kocaoglu Vurma, N A ^a   Harper, W J ^a   Rodriguez Saona, L E ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Adulteration; Authentication; Butter; Margarine; Mid infrared spectroscopy

Indexed keywords

MARGARINE;

ARTICLE; ATTENUATED TOTAL REFLECTANCE MID INFRARED SPECTROSCOPY; BUTTER; CORRELATION COEFFICIENT; DAIRY PRODUCT; FEASIBILITY STUDY; FOOD ANALYSIS; FOOD INDUSTRY; INFRARED SPECTROSCOPY; MULTIVARIATE ANALYSIS; PARTIAL LEAST SQUARES REGRESSION; TEMPERATURE DEPENDENCE;

EID: 77649238417     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.083     Document Type: Article

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