Simultaneous quantitative analysis of protein, carbohydrate and fat in nutritionally complete formulas of medical foods by near-infrared spectroscopy

Author:

Deng Yanping,Wang Yi,Zhong Guifeng,Yu Xiangbin

Funder

Science and Technology Agency of Fujian Province, China

Fujian Provincial Department of Science & Technology

Startup Fund for scientific research, Fujian Medical University

Publisher

Elsevier BV

Subject

Condensed Matter Physics,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference18 articles.

1. Medical foods: draft guidance for industry: frequently asked questions about medical foods, second ed.

2. Compliance program guidance manual, chapter 21 food composition, standards, labeling and economics.

3. International A. Official methods of analysis of AOAC international, sixteenth ed. vol 1, 1995.

4. Applications of near-infrared spectroscopy in food safety evaluation and control: a review of recent research advances;Qu;Crit. Rev. Food Sci.,2015

5. Novel, rapid identification, and quantification of adulterants in extra virgin olive oil using near-infrared spectroscopy and chemometrics;Azizian;Lipids,2015

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