Comparison of Infrared Spectroscopy and Nuclear Magnetic Resonance Techniques in Tandem with Multivariable Selection for Rapid Determination of ω-3 Polyunsaturated Fatty Acids in Fish Oil

Food and Bioprocess Technology

Volumn 7, Issue 6, 2014, Pages 1555-1569

  Wu, Di ^a,b   Chen, Xiaojing ^c   Cao, Fang ^a   Sun, Da Wen ^b   He, Yong ^a   Jiang, Yanhui ^d  

^a ZHEJIANG UNIVERSITY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c WENZHOU UNIVERSITY   (China)

^d HUNAN UNIVERSITY   (China)

Author keywords

Fish oil; Mid infrared spectroscopy; Nuclear magnetic resonance; Polyunsaturated fatty acids; Variable selection; Visible and near infrared spectroscopy

Indexed keywords

CALIBRATION; FISH; FORECASTING; GAS CHROMATOGRAPHY; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MAGNETISM; MEAN SQUARE ERROR; MULTIVARIABLE SYSTEMS; NEAR INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

FISH OIL; MID-INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE TECHNIQUES; PARTIAL LEAST SQUARES REGRESSIONS (PLSR); ROOT MEAN SQUARE ERROR OF CALIBRATIONS; SUCCESSIVE PROJECTIONS ALGORITHMS (SPA); VARIABLE SELECTION; VISIBLE AND NEAR-INFRARED SPECTROSCOPY;

POLYUNSATURATED FATTY ACIDS;

EID: 84899954375     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1147-z     Document Type: Article

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