Prediction of titratable acidity, malic acid, and citric acid in bayberry fruit by near-infrared spectroscopy

Food Research International

Volumn 44, Issue 7, 2011, Pages 2198-2204

  Xie, Lijuan ^a   Ye, Xingqian ^a   Liu, Donghong ^a   Ying, Yibin ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Bayberry fruit; Citric acid; Malic acid; Near infrared spectroscopy; Prediction; Titratable acidity

Indexed keywords

BAYBERRY FRUIT; BEST MODEL; CALIBRATION MODEL; CHEMOMETRICS; CORRELATION COEFFICIENT; MALIC ACIDS; MONITORING COSTS; NEAR-INFRARED TRANSMITTANCE SPECTROSCOPIES; NON DESTRUCTIVE; NON-DESTRUCTIVE PREDICTION; PARTIAL LEAST-SQUARES REGRESSION; PRE-PROCESSING METHOD; PREDICTION ACCURACY; PRETREATMENT METHODS; REFERENCE METHOD; ROOT-MEAN SQUARE ERRORS; ROOT-MEAN-SQUARE ERROR OF PREDICTIONS; SECOND DERIVATIVES; SPECTROSCOPIC TECHNIQUE; TIME CONSUMPTION; TITRATABLE ACIDITY; WAVEBANDS;

CALIBRATION; FORECASTING; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; SOIL CONDITIONERS; TEXTILES;

CITRIC ACID;

MORELLA;

EID: 79960012022     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.024     Document Type: Article

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