Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression was used to detect the addition of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0 –...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Agricultural Research and Development Institute (MARDI)
2016
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/48878/1/Rapid%20detection%20of%20lard%20in%20chocolate%20and%20chocolate%20-%20based%20food%20products%20using%20fourier%20transform%20infrared%20spectroscopy.pdf http://psasir.upm.edu.my/id/eprint/48878/ http://ejtafs.mardi.gov.my/index.php/publication/issues/current/191-jtafs-vol-44-no-1/volume-44-no-2/1368-440211 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
http://psasir.upm.edu.my/id/eprint/48878/1/Rapid%20detection%20of%20lard%20in%20chocolate%20and%20chocolate%20-%20based%20food%20products%20using%20fourier%20transform%20infrared%20spectroscopy.pdfhttp://psasir.upm.edu.my/id/eprint/48878/
http://ejtafs.mardi.gov.my/index.php/publication/issues/current/191-jtafs-vol-44-no-1/volume-44-no-2/1368-440211