Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

Food Chemistry

Volumn 169, Issue , 2015, Pages 218-223

  Anjos, Ofélia ^a,b   Campos, Maria Graça ^c   Ruiz, Pablo Contreras ^a   Antunes, Paulo ^d  

^a INSTITUTO POLITÉCNICO DE CASTELO BRANCO   (Portugal)

^b UNIVERSITY OF LISBON   (Portugal)

^c UNIVERSITY OF COIMBRA   (Portugal)

^d CATAA Associação Centro Apoio Tecnológico Agro Alimentar de Castelo Branco   (Portugal)

Author keywords

Fructose; FTIR ATR; Glucose; Honey sugars; HPAEC IPAD; Validation

Indexed keywords

FOOD PRODUCTS; FRUCTOSE; GLUCOSE; LEAST SQUARES APPROXIMATIONS; REGRESSION ANALYSIS; SPECTROSCOPIC ANALYSIS;

ATTENUATED TOTAL REFLECTANCE; CALIBRATION MODEL; FOURIER TRANSFORM INFRA REDS; FT-IR-ATR; FTIR-ATR SPECTROSCOPY; HPAEC-IPAD; PARTIAL LEAST-SQUARES REGRESSION; VALIDATION;

FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUCTOSE;

CARBOHYDRATE; FRUCTOSE; GLUCOSE; MALTOSE; MELEZITOSE; SUCROSE; SUGAR; TREHALOSE; TURANOSE; UNCLASSIFIED DRUG;

ARTICLE; ATTENUATED TOTAL REFLECTANCE; CALIBRATION; HONEY; INFRARED SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; ANION EXCHANGE CHROMATOGRAPHY; CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF QUANTITATION; QUALITY CONTROL; SPECTROSCOPY; ANALYSIS; CHEMISTRY; DEVICES; EVALUATION STUDY; PROCEDURES;

CARBOHYDRATES; HONEY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84906664126     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.138     Document Type: Article

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