Determination of main categories of components in corn steep liquor by near-infrared spectroscopy and partial least-squares regression

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 32, 2012, Pages 7830-7835

  Xiao, Xue ^a,b   Hou, Yuanyuan ^a   Du, Jun ^a,c   Liu, Yang ^a   Liu, Yanjie ^a,d   Dong, Linyi ^a   Liang, Qionglin ^b   Wang, Yiming ^b   Bai, Gang ^a   Luo, Guoan ^a,b  

^a NANKAI UNIVERSITY   (China)

^b TSINGHUA UNIVERSITY   (China)

^c China Biotech Fermentation Industry Association   (China)

^d TIANJIN UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

Author keywords

amino acid; corn steep liquor; NIR; PCA; PLSR

Indexed keywords

ANALYTICAL METHOD; CHEMICAL METHOD; CORN STEEP LIQUOR; DRY MATTERS; ENVIRONMENTALLY SAFE; FINE CHEMICALS; FREE AMINO ACIDS; MULTIVARIATE MODELS; NIR; NITROGEN SOURCES; NUTRITIONAL VALUE; PARTIAL LEAST-SQUARES REGRESSION; PCA; PLSR; PREDICTIVE ABILITIES; SPECTRAL PREPROCESSING; TOTAL NITROGEN; TOTAL REDUCING SUGARS;

AMINO ACIDS; INFRARED DEVICES; SUGARS;

LEAST SQUARES APPROXIMATIONS;

AMINO ACID; CARBOHYDRATE; FOOD ADDITIVE; NITROGEN; SULFITE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; MAIZE; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; NUTRITIONAL VALUE; PH; REGRESSION ANALYSIS;

AMINO ACIDS; CARBOHYDRATES; FERMENTATION; FOOD ADDITIVES; HYDROGEN-ION CONCENTRATION; LEAST-SQUARES ANALYSIS; NITROGEN; NUTRITIVE VALUE; SPECTROSCOPY, NEAR-INFRARED; SULFITES; ZEA MAYS;

EID: 84865131632     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3012823     Document Type: Article

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