Characterization of Commercial Carrageenans by Fourier Transform Infrared Spectroscopy Using Single-Reflection Attenuated Total Reflection
Author:
Affiliation:
1. Department of Quality and Safety Assurance, Nestlé Research Centre, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf040229o
Reference15 articles.
1. Measurement of carrageenans in food: challenges, progress, and trends in analysis
2. Carrageenan. InCompendium of Food Additive Specifications JECFA 52 Addementum 6; WHO/FAO Publications: Rome, Italy, 1998; pp 29−33.
3. Chemical composition analysis of carrageenans by infrared spectroscopy using partial least squares and neural networks
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