Optimal variable selection for Fourier transform infrared spectroscopic analysis of starch-adulterated garlic powder

Sensors and Actuators, B: Chemical

Volumn 216, Issue , 2015, Pages 622-628

  Lohumi, Santosh ^a   Lee, Sangdae ^a   Cho, Byoung Kwan ^a  

^a Chungnam National University   (South Korea)

Author keywords

Food adulteration; Fourier transform infrared spectroscopy; Non destructive measurement; Partial least squares regression

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; SPECTROSCOPIC ANALYSIS; STARCH;

FOOD ADULTERATIONS; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; FOURIER TRANSFORM INFRA REDS; NON-DESTRUCTIVE MEASUREMENT; PARTIAL LEAST SQUARES REGRESSION; PARTIAL LEAST SQUARES REGRESSIONS (PLSR); STANDARD ERROR OF PREDICTION; VARIABLE SELECTION METHODS;

LEAST SQUARES APPROXIMATIONS;

EID: 84929193185     PISSN: 09254005     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.snb.2015.04.060     Document Type: Article

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