Determination of the Sugar Content in Commercial Plant Milks by Near Infrared Spectroscopy and Luff-Schoorl Total Glucose Titration

Author:

Marrubini Giorgio,Papetti AdeleORCID,Genorini Emiliano,Ulrici Alessandro

Funder

No funding was provided for this study

Publisher

Springer Science and Business Media LLC

Subject

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

Reference28 articles.

1. AOAC (1995) Official methods of analysis (16th ed.). Association of the Official Analytical Chemists, Arlington, VA, USA

2. Bernat N, Chàfer M, Chiralt A, Gonzàlez-Martìnez C (2014) Vegetable milks and their fermented derivative products. Int J Food Studies 3:93–124

3. Blanco M, Villaroya I (2002) NIR spectroscopy: a rapid-response analytical tool. Trends Anal Chem 21:240–250

4. Blanco M, Coello J, Iturriaga H, Maspoch S, González Bañó R (2000) On-line monitoring of starch enzymatic hydrolysis by near infrared spectroscopy. Analyst 125:749–752

5. Egan H, Kirk R, Sawyer R (1981) The Luff Schoorl method. Sugars and preserves. In: Pearson’s chemical analysis of foods, 8th edn. Harlow, UK: Longman Scientific and Technical, pp 152–153

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