Fat and moisture content in Chinese fried bread sticks: Assessment and rapid near-infrared spectroscopic method development

Journal of Spectroscopy

Volumn 1, Issue 1, 2013, Pages

  Xiao, Zhuqing ^a   Lai, Keqiang ^a   Du, Rui ^a   Shen, Yungang ^a   Sun, Xiaohua ^a   Pan, Yun ^a   Rasco, Barbara A ^b   Huang, Yiqun ^a,b  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EFFECTIVE TOOL; FOOD PROCESSORS; GOOD CORRELATIONS; MATHEMATICAL TREATMENTS; SAMPLE PREPARATION; SHANGHAI , CHINA; SPECTRAL INFORMATION; SPECTROSCOPIC METHOD;

FOOD PRODUCTS; INFRARED DEVICES; MOISTURE; NUTRITION; SPECTROSCOPIC ANALYSIS;

MOISTURE DETERMINATION;

FAT;

ARTICLE; BREAD; CHINA; CONSUMER; FOOD; FOOD PROCESSING; FOURIER TRANSFORMATION; FRIED BREAD STICK; MOISTURE; NEAR INFRARED SPECTROSCOPY; PARTICLE SIZE; PRODUCT SAFETY;

EID: 84880167436     PISSN: 23144920     EISSN: 23144939     Source Type: Journal    
DOI: 10.1155/2013/973623     Document Type: Article

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