Near infrared spectroscopy for prediction of antioxidant compounds in the honey

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3409-3414

  Escuredo, Olga ^a   Seijo, M Carmen ^a   Salvador, Javier ^b   González Martín, M Inmaculada ^b  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Antioxidant properties; Cross validation; Honey; Modified partial least squares regression; Near infrared spectroscopy

Indexed keywords

ANTIOXIDANTS; CALIBRATION; COPPER; FLAVONOIDS; FOOD PRODUCTS; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; NONDESTRUCTIVE EXAMINATION; PHENOLS; REGRESSION ANALYSIS;

ANTIOXIDANT COMPOUNDS; ANTIOXIDANT PROPERTIES; CROSS VALIDATION; HONEY; MODIFIED PARTIAL LEAST SQUARES; MULTIPLE CORRELATION COEFFICIENTS; NON-DESTRUCTIVE MEASUREMENT; SPECTROSCOPIC TECHNIQUE;

INFRARED DEVICES;

ANTIOXIDANT; ASCORBIC ACID; COPPER; FLAVONOID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CALIBRATION; CORRELATION COEFFICIENT; HONEY; NEAR INFRARED SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; PREDICTION;

ANTIOXIDANT PROPERTIES; CROSS-VALIDATION; HONEY; MODIFIED PARTIAL LEAST SQUARES REGRESSION; NEAR INFRARED SPECTROSCOPY;

ANTIOXIDANTS; ASCORBIC ACID; FLAVONOIDS; HONEY; SPECTROSCOPY, NEAR-INFRARED;

EID: 84884636336     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.066     Document Type: Article

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