Monitoring of whey quality with NIR spectroscopy - A feasibility study

Food Chemistry

Volumn 176, Issue , 2015, Pages 271-277

  Kucheryavskiy, Sergey ^a   Lomborg, Carina Juel ^b  

^a AALBORG UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Chemometrics; Near infrared spectroscopy; Whey

Indexed keywords

DAIRIES; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; PREDICTIVE ANALYTICS; PROTEINS; SUGARS;

CHEMOMETRICS; FEASIBILITY STUDIES; INDUSTRIAL PROCESSS; PARTIAL LEAST-SQUARES REGRESSION; PROTEIN PRODUCTION; QUALITY PARAMETERS; WAVELENGTH RANGES; WHEY;

INFRARED DEVICES;

FAT; LACTOSE; PROTEIN; MILK PROTEIN;

ACCURACY; ARTICLE; FAT CONTENT; FEASIBILITY STUDY; FOOD QUALITY; LIQUID; NEAR INFRARED SPECTROSCOPY; PREDICTION; SOLID; WHEY; ANALYSIS; DAIRY PRODUCT; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; REGRESSION ANALYSIS;

DAIRY PRODUCTS; FEASIBILITY STUDIES; LACTOSE; LEAST-SQUARES ANALYSIS; MILK PROTEINS; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY, NEAR-INFRARED;

EID: 84920109198     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.086     Document Type: Article

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