Rapid analysis of adulterations in Chinese lotus root powder (LRP) by near-infrared (NIR) spectroscopy coupled with chemometric class modeling techniques

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2434-2439

  Xu, Lu ^a   Shi, Peng Tao ^b   Ye, Zi Hong ^b   Yan, Si Min ^b   Yu, Xiao Ping ^a  

^a CHINA JILIANG UNIVERSITY   (China)

^b NONE

Author keywords

Adulteration; Class modeling techniques; Lotus root powder; Near infrared spectroscopy; Partial least squares class model; Soft independent modeling of class analogy

Indexed keywords

BLENDING; LEAST SQUARES APPROXIMATIONS; METADATA; NEAR INFRARED SPECTROSCOPY; SIGNAL TO NOISE RATIO; SPECTRUM ANALYSIS; STARCH;

ADULTERATION; CLASS MODELING TECHNIQUES; LOTUS ROOT POWDERS; PARTIAL LEAST SQUARES CLASS MODELS; SOFT INDEPENDENT MODELING OF CLASS ANALOGIES;

INFRARED DEVICES;

STARCH;

ARTICLE; BIOTRANSFORMATION; CASSAVA; CHEMOMETRICS; CHINA; LOTUS; MAIZE; NEAR INFRARED SPECTROSCOPY; NONHUMAN; PLANT ROOT; POWDER; SENSITIVITY AND SPECIFICITY; SIGNAL NOISE RATIO; SWEET POTATO;

IPOMOEA BATATAS; MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84879231462     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.104     Document Type: Article

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