Application of visible and near infrared spectroscopy for rapid and non-invasive quantification of common adulterants in Spirulina powder

Journal of Food Engineering

Volumn 102, Issue 3, 2011, Pages 278-286

  Wu, Di ^a   Nie, Pengcheng ^a,b   Cuello, Joel ^c   He, Yong ^a   Wang, Zhiping ^d   Wu, Hongxi ^e,f  

^a ZHEJIANG UNIVERSITY   (China)

^b NANCHANG HANGKONG UNIVERSITY   (China)

^c University of Arizona   (United States)

^d ZHEJIANG UNIVERSITY   (China)

^e Zhejiang Mariculture Research Institute   (China)

^f Zhejiang Key Lab of Exploitation and Preservation of Coastal Bio Resource   (China)

Author keywords

Adulterants; Least square support vector machine (LS SVM); Partial least square (PLS); Spirulina powder; Visible near infrared (Vis NIR) spectroscopy

Indexed keywords

ADULTERANTS; LEAST-SQUARE SUPPORT VECTOR MACHINES; NEAR INFRARED; PARTIAL LEAST SQUARES; SPIRULINA;

FOOD PRODUCTS; NEAR INFRARED SPECTROSCOPY; SUPPORT VECTOR MACHINES;

INFRARED DEVICES;

SPIRULINA;

EID: 77957991115     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.09.002     Document Type: Article

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