New approach to optimize near-infrared spectra with design of experiments and determination of milk compounds as influence factors for changing milk over time

Food Chemistry

Volumn 212, Issue , 2016, Pages 552-560

  De Benedictis, Lorenzo ^a   Huck, Christian ^a  

^a UNIVERSITY OF INNSBRUCK   (Austria)

Author keywords

DoE (design of experiments); European Union (EU); Fatty acids; Milk; Multivariate data analysis (MVA); NIR; Optimization

Indexed keywords

DESIGN; DESIGN OF EXPERIMENTS; INFRARED DEVICES; MULTIVARIANT ANALYSIS; NEAR INFRARED SPECTROSCOPY; OPTIMIZATION; SIGNAL TO NOISE RATIO;

DOE (DESIGN OF EXPERIMENTS); ENVIRONMENTAL FACTORS; EUROPEAN UNION; FULL FACTORIAL DESIGN; MILK; MULTIVARIATE DATA ANALYSIS; NEAR INFRARED SPECTRA; QUALITATIVE ANALYSIS;

FATTY ACIDS;

CARBOHYDRATE; FAT; PROTEIN; SODIUM CHLORIDE; FATTY ACID;

ANALYTIC METHOD; ARTICLE; CHEMICAL COMPOSITION; ENVIRONMENTAL FACTOR; ENVIRONMENTAL TEMPERATURE; MEASUREMENT; MILK; NEAR INFRARED SPECTROSCOPY; QUALITATIVE ANALYSIS; RESPONSE VARIABLE; SIGNAL NOISE RATIO; ANIMAL; BOVINE; CHEMISTRY; EUROPEAN UNION; PROCEDURES; REPRODUCIBILITY; STANDARDS; TIME FACTOR;

ANIMALS; CATTLE; EUROPEAN UNION; FATTY ACIDS; MILK; REPRODUCIBILITY OF RESULTS; SIGNAL-TO-NOISE RATIO; SPECTROSCOPY, NEAR-INFRARED; TIME FACTORS;

EID: 84974715256     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.012     Document Type: Article

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