Determination of Total Dietary Fiber of Intact Cereal Food Products by Near-Infrared Reflectance-Reference-Cited by-同舟云学术

Determination of Total Dietary Fiber of Intact Cereal Food Products by Near-Infrared Reflectance

Published:2000-08-31 Issue:10 Volume:48 Page:4477-4486
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Archibald Douglas D.¹,Kays Sandra E.¹

Affiliation:

1. Quality Assessment Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Russell Research Center, Athens, Georgia 30604-5677

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000206j

Reference37 articles.

1. AOAC.991.43 Total, Soluble, and Insoluble Dietary Fiber in Foods;AOAC: Arlington, VA, 1992.

2. Use of spectral window preprocessing for selecting near-infrared reflectance wavelengths for determination of the degree of enzymatic retting of intact flax stems

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