Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 209-214

  Andueza, D ^a   Agabriel, C ^b,c   Constant, I ^a   Lucas, A ^a   Martin, B ^a  

^a UMR1213 HERBIVORES   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

^c USC 2005   (France)

Author keywords

Cheese authentication; Cow diet; NIRS; Pasture; Preserved forages; Visible reflectance

Indexed keywords

AGRICULTURE; NEAR INFRARED SPECTROSCOPY; REFLECTION; SPECTROSCOPIC ANALYSIS;

FREEZE DRIED SAMPLES; NEAR-INFRARED RANGE; NIRS; PASTURE; PRESERVED FORAGES; REFLECTANCE SPECTRUM; VISIBLE REFLECTANCE; VISIBLE SPECTRA;

INFRARED DEVICES;

ALPHA TOCOPHEROL; BETA CAROTENE; CONJUGATED LINOLEIC ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; TRANS FATTY ACID;

ARTICLE; CHEESE; CHEMICAL COMPOSITION; COW; FEEDING; FOOD PRESERVATION; FORAGE; FORAGING; GRASS; HAY; NEAR INFRARED SPECTROSCOPY; NONHUMAN; PASTURE;

EID: 84884641265     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.086     Document Type: Article

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