Identification of Adulterated and Non-adulterated Norwegian Salmon Using FTIR and an Improved PLS-DA Method-Reference-Cited by-同舟云学术

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Identification of Adulterated and Non-adulterated Norwegian Salmon Using FTIR and an Improved PLS-DA Method

Published:2017-12-28 Issue:5 Volume:11 Page:1501-1509
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Wu Ting,Zhong Nan,Yang Ling

Funder

National Natural Science Funds for Young Scholar

Natural Science Foundation of Guangdong Province

Collaborative Innovation Major Projects of Guangzhou

Science and Technology Plan of Guangdong province

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-017-1135-4/fulltext.html

Reference46 articles.

1. Aernouts B, Polshin E, Lammertyn J, Saeys W (2011) Visible and near-infrared spectroscopic analysis of raw milk for cow health monitoring: reflectance or transmittance? J Dairy Sci 94(11):5315–5329. https://doi.org/10.3168/jds.2011-4354

2. Andueza D, Picard F, Aufrère J, Jamot J, Bechet G (2013) Polyethylene glycol determined by near-infrared reflectance spectroscopy to estimate faecal output in sheep fed fresh permanent grassland forage. Livest Sci 155(1):38–43. https://doi.org/10.1016/j.livsci.2013.03.022

3. Andueza D, Alabart JL, Lahoz B, Muñoz F, Folch J (2014) Early pregnancy diagnosis in sheep using near-infrared spectroscopy on blood plasma. Theriogenology 81(3):509–513. https://doi.org/10.1016/j.theriogenology.2013.10.016

4. Archibald DD, Kays SE, Himmelsbach DS, Barton FE (1998) Raman and NIR spectroscopic methods for determination of total dietary fiber in cereal foods: a comparative study. Appl Spectrosc 52(1):22–31. https://doi.org/10.1366/0003702981942591

5. Barbin D, Elmasry G, Sun DW, Allen P (2011) Near-infrared hyperspectral imaging for grading and classification of pork. Meat Sci 90:259–268

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