A rapid identification method of rice protein in rice starch based on synchronous fluorescence spectroscopy
Author:
Affiliation:
1. Chuzhou University, China
2. Chuzhou University, China; Yancheng Institute of Technology, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100498&tlng=en
Reference30 articles.
1. Characterisation of cow and buffalo ghee using fluorescence spectroscopy;Ahmad N.;International Journal of Dairy Technology,2020
2. Determination of melamine in milk by fluorescence spectroscopy and second-order calibration;Barreto M. C.;Food Chemistry,2021
3. Protein content quantification by bradford method;Bonjoch N. P.,2001
4. Comparison between barley malt protein quantification methods;Cenci I. O.;Food Science and Technology,2021
5. Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy;Chakraborty P.;International Journal of Dairy Technology,2020
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1. Evolving trends in fluorescence spectroscopy techniques for food quality and safety: A review;Journal of Food Composition and Analysis;2024-07
2. Rapid determination of rice protein content using near-infrared spectroscopy coupled with feature wavelength selection;Infrared Physics & Technology;2023-12
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