Near Infrared Spectroscopy as a Tool for Quality Control of Food of the Alpine Region—A Short Report about a Cross-Border Project-Reference-Cited by-同舟云学术

Near Infrared Spectroscopy as a Tool for Quality Control of Food of the Alpine Region—A Short Report about a Cross-Border Project

Published:2012-12 Issue:8 Volume:23 Page:11-17
ISSN:0960-3360
Container-title:NIR news
language:en
Short-container-title:NIR news

Author:

De Benedictis Lorenzo¹,Schmutzler Matthias¹,Karer Regina¹,Eisenstecken Daniela²,Huck-Pezzei Verena¹,Robatscher Peter²,Oberhuber Michael²,Mimmo Tanja³,Capici Calogero³,Scampicchio Matteo³,Cesco Stefano³,Kerschbaumer Luis⁴,Kaser Annemarie⁴,Buchberger Peter⁵,Huck Christian W.¹

Affiliation:

1. Institute of Analytical Chemistry and Radiochemistry, CCB—Centre of Chemistry and Biomedicine, Leopold-Franzens University, Innrain 80-82, 6020 Innsbruck, Austria

2. Department 33, Agrarian and Forestry Research Institute Laimburg, Vadena 6, 9040 Ora, Italy

3. Faculty for Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy

4. Southern-Tyrolean alpine dairy association, Via Galvani 38, 39100 Bolzano, Italy

5. TransIdee, Leopold-Franzens University, Technikerstraße 21a, 6020 Innsbruck, Austria

Publisher

SAGE Publications

Subject

General Medicine

Link

http://journals.sagepub.com/doi/pdf/10.1255/nirn.1339

Reference14 articles.

1. Analysis of water in food by near infrared spectroscopy

2. In line NIR quantification of film thickness on pharmaceutical pellets during a fluid bed coating process

3. On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy

4. Near-Infrared Spectroscopy in Food Analysis

5. Near-Infrared Spectroscopy for Dairy Management: Measurement of Unhomogenized Milk Composition

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