Determination of curcumin, starch and moisture content in turmeric by Fourier transform near infrared spectroscopy (FT-NIR)

Author:

Thangavel K.,Dhivya K.

Publisher

Asian Agricultural and Biological Engineering Association

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Reference16 articles.

1. Safety and inflammatory activity of curcumin: a component of turmeric (Curcuma longa);Chainani- Wu;J. Alternative Compl. Med.,2003

2. Turmeric and curcumin: biological actions and medicinal applications;Chattopadhyay;Curr. Sci.,2004

3. Application of chemometrics in quality control of turmeric (Curcuma longa) based on Ultra-violet, Fourier transform-infrared and1H NMR spectroscopy;Gad;Food Chem.,2017

4. Horticulture Statistics Division, Department of Agriculture,Cooperation & Farmers Welfare;Horticultural statistics at a glance,2017

5. No IS: 1797. Methods of Test for Spices and Condiments;Indian Standard Specification,1985

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