Authentication of sweetness of mango juice using Fourier transform infrared-attenuated total reflection spectroscopy

Journal of Food Engineering

Volumn 101, Issue 3, 2010, Pages 337-342

  Jha, S N ^a   Gunasekaran, S ^b  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

^b University of Wisconsin Madison   (United States)

Author keywords

Adulteration; Food quality; Fruit juice; Rapid method

Indexed keywords

ADULTERATION; ATTENUATED TOTAL REFLECTION SPECTROSCOPY; ATTENUATED TOTAL REFLECTIONS; CHEMOMETRICS; COMMERCIAL SAMPLE; DATA TREATMENT; DETECTION LIMITS; FOOD QUALITY; FOURIER TRANSFORM INFRARED; FOURIER TRANSFORM INFRARED SPECTROMETER; MANGO JUICES; MULTIPLE CORRELATION COEFFICIENTS; MULTIPLE LINEAR REGRESSIONS; PARTIAL LEAST SQUARES; RAPID METHOD; SUCROSE SOLUTION; SUGAR CONTENT; TOTAL SOLUBLE SOLIDS; WAVE NUMBERS;

ELECTROMAGNETIC WAVE REFLECTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUIT JUICES; FRUITS; LINEAR REGRESSION; PRINCIPAL COMPONENT ANALYSIS; SUGAR (SUCROSE);

FOURIER TRANSFORMS;

EID: 77955717607     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.019     Document Type: Article

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