Monitoring amino acids, organic acids, and ripening changes in Cheddar cheese using Fourier-transform infrared spectroscopy

International Dairy Journal

Volumn 21, Issue 6, 2011, Pages 434-440

  Subramanian, Anand ^a   Alvarez, Valente B ^a   Harper, W James ^a   Rodriguez Saona, Luis E ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEDDAR CHEESE; CHROMATOGRAPHIC DATA; CLASSIFICATION MODELS; CORRELATION COEFFICIENT; FOURIER; FT-IR SPECTRUM; FTIR; FTIR SPECTROSCOPY; GLUTAMIC ACID; HIGH CONCENTRATION; MULTIVARIATE STATISTICS; SPECTRAL REGION; WATER SOLUBLE FRACTION;

FOURIER TRANSFORM INFRARED SPECTROSCOPY; FOURIER TRANSFORMS; GAS CHROMATOGRAPHY; LACTIC ACID; LIQUID CHROMATOGRAPHY; MULTIVARIANT ANALYSIS; ORGANIC ACIDS;

AMINO ACIDS;

EID: 79953321597     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.12.012     Document Type: Article

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