Exploring Authentic Skim and Nonfat Dry Milk Powder Variance for the Development of Nontargeted Adulterant Detection Methods Using Near-Infrared Spectroscopy and Chemometrics-Reference-Cited by-同舟云学术

Exploring Authentic Skim and Nonfat Dry Milk Powder Variance for the Development of Nontargeted Adulterant Detection Methods Using Near-Infrared Spectroscopy and Chemometrics

Published:2013-10-07 Issue:41 Volume:61 Page:9810-9818
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Botros Lucy L.¹,Jablonski Joseph²,Chang Claire²,Bergana Marti Mamula³,Wehling Paul⁴,Harnly James M.⁵,Downey Gerard⁶,Harrington Peter⁷,Potts Alan R.¹,Moore Jeffrey C.¹

Affiliation:

1. U.S. Pharmacopeial Convention, 12601 Twinbrook Parkway, Rockville, Maryland 20852-1790, United States

2. Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501, United States

3. Abbott Nutrition Division, Abbott Laboratories, 3300 Stelzer Road, Columbus, Ohio 43219, United States

4. General Mills, Inc., 330 University Avenue SE, Minneapolis, Minnesota 55414, United States

5. Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Building 161, BARC-East, Beltsville, Maryland 20817, United States

6. Teagasc Food Research Centre Ashtown, Ashtown, Dublin 15, Ireland

7. Center for Intelligent Chemical Instrumentation, Department of Chemistry and Biochemistry, Clippinger Laboratories, Ohio University, Athens, Ohio 45701-2979, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4023433

Reference21 articles.

1. Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration

2. Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010

3. U.S. Pharmacopeia. U.S. Pharmacopeia’s Food ProteinWorkshop, June 16 and 17, 2009. http://www.usp.org/meetings-courses/workshops/food-protein-workshop. (Accessed Apr 12, 2013).

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