Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

European Food Research and Technology

Volumn 231, Issue 5, 2010, Pages 803-812

  Sahar, A ^a   Portanguen, S ^b   Kondjoyan, A ^b   Dufour, E ^a,c  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

^b UR370 QuaPA   (France)

^c DG Enseignement et Recherche   (France)

Author keywords

Heterocyclic aromatic amines; Meat; n Way partial least square regression; Parallel factor analysis; Synchronous fluorescence spectroscopy

Indexed keywords

ANALYTICAL DATA; AVERAGE RECOVERY; AVERAGE TEMPERATURE; BEST MODEL; BOVINE MEAT; CHEMOMETRICS; COOKED MEAT; DATA SETS; EXCITATION WAVELENGTH; GOOD CORRELATIONS; HETEROCYCLIC AROMATIC AMINES; LONGISSIMUS; NON-DESTRUCTIVE TECHNIQUE; PARAFAC; PARALLEL FACTOR ANALYSIS; PARTIAL LEAST SQUARE REGRESSION; PARTIAL LEAST SQUARES; PLS REGRESSION; REGRESSION METHOD; SPECTROFLUORIMETERS; SYNCHRONOUS FLUORESCENCE; SYNCHRONOUS FLUORESCENCE SPECTROSCOPY;

AROMATIC COMPOUNDS; AROMATIZATION; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; MEATS; OPTIMIZATION; REGRESSION ANALYSIS; SPECTRUM ANALYSIS;

AMINES;

BOVINAE; SANDFLY FEVER SICILIAN VIRUS;

EID: 77955772810     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1323-6     Document Type: Article

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