منابع مشابه
Novel Application of Near-infrared Spectroscopy and Chemometrics Approach for Detection of Lime Juice Adulteration
The aim of this study is to investigate the novel application of a handheld near infra-red spectrophotometer coupled with classification methodologies as a screening approach in detection of adulterated lime juices. For this purpose, a miniaturized near infra-red spectrophotometer (Tellspec®) in the spectral range of 900–1700 nm was used. Three diffuse reflectance spectra of 31 pure...
متن کاملNovel Application of Near-infrared Spectroscopy and Chemometrics Approach for Detection of Lime Juice Adulteration
The aim of this study is to investigate the novel application of a handheld near infra-red spectrophotometer coupled with classification methodologies as a screening approach in detection of adulterated lime juices. For this purpose, a miniaturized near infra-red spectrophotometer (Tellspec®) in the spectral range of 900–1700 nm was used. Three diffuse reflectance spectra of 31 pure...
متن کاملCoupling Chemometrics and NIR Spectroscopy for Food and Drug Authentication
Different examples of successive coupling of Near Infrared Spectroscopy and chemometric for solving problems of authentication and quality control of food and drug samples will be presented. In particular, topics as the traceability of PDO products, the determination of nutritional value of cereals and the quantification of enantiopurity of pharmaceutical API will be discussed.
متن کاملMeat quality prediction using Raman spectroscopy and chemometrics
The feasibility of using Raman spectroscopy as a fast and non-invasive method to monitor the quality parameters in pork meat has been investigated. For this application an online prediction methodology has not been established yet. Based on raw Raman spectra of 10 pork semimembranosus muscles a range of data pre-processing and multivariate calibration methodology have been used to develop onlin...
متن کاملFluorescence Spectroscopy and Chemometrics in the Food Classification − a Review
Sádecká J., Tóthová J. (2007): Fluorescence spectroscopy and chemometrics in the food classification − a review. Czech J. Food Sci., 25: 159–173. This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as princ...
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ژورنال
عنوان ژورنال: Analytical Sciences
سال: 1991
ISSN: 0910-6340,1348-2246
DOI: 10.2116/analsci.7.supple_757