Analysis of chicken fat as adulterant in cod liver oil using Fourier transform infrared (FTIR) spectroscopy and chemometrics

CYTA - Journal of Food

Volumn 9, Issue 3, 2011, Pages 187-191

  Rohman, A ^a,b   Che Man, Y B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Chicken fat; Cod liver oil; Discriminant analysis; FTIR spectroscopy; Partial least square

Indexed keywords

ANIMAL FAT; ATTENUATED TOTAL REFLECTANCE; CHEMOMETRICS; CHICKEN FAT; COD LIVER OIL; COEFFICIENT OF DETERMINATION; DIRECT CONTACT; FATTY ACID PROFILES; FOURIER TRANSFORM INFRARED; FTIR; FTIR SPECTROSCOPY; MID-INFRARED REGIONS; PARTIAL LEAST SQUARES; PLS CALIBRATION; PRINCIPAL COMPONENTS; ROOT-MEANS-SQUARE ERRORS;

ANIMALS; CALIBRATION; DISCRIMINANT ANALYSIS; ESSENTIAL OILS; FATTY ACIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; SPECTRUM ANALYSIS;

FOURIER TRANSFORMS;

EID: 80055018784     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2010.510211     Document Type: Article

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