搜索结果: 1-15 共查到“食品科学技术基础学科 spectroscopy”相关记录18条 . 查询时间(0.104 秒)
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
chemometrics discrimination spectral analysis
2016/7/6
The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investig...
Prediction of Total Phenolics and Flavonoids Contents in Chinese Wild Rice (Zizania latifolia) Using FT-NIR Spectroscopy
Total Phenolics Flavonoids Contents
2016/6/2
Total phenolics and flavonoids contents in Chinese wild rice were predicted using Near Infrared (NIR) spectroscopy as a rapid method. A Partial Least Square (PLS) algorithm was applied to perform the ...
Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy
Fourier transform infrared Multivariate analysis cultivar classification Principal Component Analysis Partial Least Squares-Discriminant Analysis
2015/3/30
Fourier transform – infrared (FTIR) spectroscopy in connection with chemometric methodologies was used as a fast and direct analytical approach to classify citrus cultivars by the measurements on thei...
Antioxidant activity of wines and related matters studied by EPR spectroscopy
antioxidant activity EPR wine vine grape vine leaf yeast sediment
2014/3/3
Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an im...
The Employment of FTIR Spectroscopy and Chemometrics for Classification and Quantification of Mutton Fat in Cod Liver Oil
Spectroscopy and Chemometrics Classification
2016/6/1
In pharmaceutical field, Cod Liver Oil (CLO) is one of the potential sources of long chain omega-3 fatty acids and fat soluble vitamins, especially vitamin A. In the fats and oils industry, CLO has hi...
Dynamic NIR Spectroscopy to Monitor Bread Dough Mixing: A Short Review
Monitor Bread Dough Mixing Short Review
2016/5/31
Near infrared (NIR) spectroscopy has been recognized as a valuable tool for quality control in both industry and laboratories. The aim of this review is to describe the ability of the dynamic NIR spec...
Dynamic NIR Spectroscopy to Monitor Wheat Product Processing: A Short Review
Monitor Wheat Product Processing Short Review
2016/5/31
The aim of this short review is to present the different applications of NIR spectroscopy to monitor and describe physical and chemical modifications during wheat products processing. The dynamic NIR ...
基于近红外光谱分析法的奶粉品质快速检测（Quick Determination Method of Milk Powder Quality by Near-infrared Spectroscopy）
奶粉 品质检测 近红外光谱
2009/8/11
选择11个品牌的10多种配方奶粉，共80个样品，使用PDA型近红外光谱仪采集奶粉漫反射光谱，波长范围1089～2219nm。对光谱进行了SNV、软阈小波消噪及一阶微分预处理，通过比较主成分在不同波长上的权重分布，选择不同波段建立校正模型和进行预测精度分析。结果表明，奶粉的蛋白质和脂肪的近红外光谱信息主要分布于1100～1400nm和1800～2200nm波段内，采用小波消除原始光谱的噪声能提高校正...
Simultaneous Determination of Moisture, Protein and Fat in Fish Meal Using Near-Infrared Spectroscopy
fish meal moisture protein
2009/7/8
The near-infrared (NIR) spectrum of fish meal was determined on a scanning spectrophotometer. The multiple linear regression (MLR) and partial least squares (PLS) regression were used for the calibrat...
Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy
japonica amylose near infrared transmittance
2009/7/7
The objective of the present study was to develop a method to analyze apparent amylose content (AAC) of Japanese milled rices using near-infrared transmittance spectroscopy (NIT). Samples (n=110, vari...
Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy（FT-IR）
FT-IR ATR soymilk
2009/6/18
Fourier-transform infrared spectroscopy (FT-IR) on attenuated total reflectance (ATR) sampling was used for the quantitative analysis of the major components (protein, lipid, and sugar) in soymilk. Si...
Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy
japonica amylose pasting properties maximum viscosity
2009/6/18
The objective of this study was to develop a partial least squares regression (PLS) calibration method of maximum viscosity determination of Japanese milled rice flours using near-infrared transmittan...
Application of Visible/Near-Infrared Transmittance Spectroscopy for the Improvement of Amylose Determination Accuracy
partial least squares (PLS) regression coefficients japonica
2009/6/17
The performance of partial least squares (PLS) calibration models developed using NIR and visible transmittance were examined in order to improve the accuracy of the calibration model for amylose cont...
Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour
Near infrared reflectance spectroscopy Rice flour Protein composition
2009/5/8
Protein content and protein composition are considered very important factors in influencing the cooking and processing characteristics of rice. In the present study, the possibility of using near inf...
Total luminescence spectroscopy for differentiating between brandies and wine distillates
brandy wine distillate fluorescence spectroscopy multivariate data analysis
2014/3/7
In this study, the differentiation was investigated between brandy and wine distillate samples by fluorescence spectroscopy in combination with multivariate analysis. The samples corresponding to eigh...