An on-line near-infrared (NIR) transmission method for determining depth profiles of fatty acid composition and iodine value in porcine adipose fat tissue

Applied Spectroscopy

Volumn 66, Issue 2, 2012, Pages 218-226

  Sørensen, Klavs Martin ^a   Petersen, Henrik ^a   Engelsen, Søren Balling ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chemometrics; Fat layers; Fatty acid composition; Interval partial least squares; Iodine Value (IV); IPLS; Near infrared transmission spectroscopy; PCA; Porcine fat; Principal component analysis

Indexed keywords

CHEMOMETRICS; FAT LAYER; FATTY ACID COMPOSITION; INTERVAL PARTIAL LEAST SQUARES; IODINE VALUE (IV); IPLS; NEAR-INFRARED TRANSMISSION SPECTROSCOPY; PCA; PORCINE FAT; PRINCIPAL COMPONENTS;

FEEDING; GAS CHROMATOGRAPHY; IODINE; MEAN SQUARE ERROR; PRINCIPAL COMPONENT ANALYSIS; PRODUCT DEVELOPMENT; TISSUE;

INFRARED DEVICES;

FATTY ACID; IODINE;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CHEMISTRY; CLASSIFICATION; MEAT; MEAT INDUSTRY; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; SWINE;

ADIPOSE TISSUE; ANIMALS; FATTY ACIDS; IODINE; LEAST-SQUARES ANALYSIS; MEAT; MEAT-PACKING INDUSTRY; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY, NEAR-INFRARED; SWINE;

EID: 84856817335     PISSN: 00037028     EISSN: None     Source Type: Journal    
DOI: 10.1366/11-06396     Document Type: Article

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