Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples

A critical evaluation of the application of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and partial least squares (PLS) to the determination of several nutritional parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in comme...

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Detalles Bibliográficos
Autores principales:	Moros, J., Iñón, F.A., Khanmohammadi, M., Garrigues, S., De La Guardia, M.
Formato:	JOUR
Materias:	Attenuated total reflectance Calories Carbohydrates Fat Hierarchical cluster analysis Infrared PLS Protein Yogurt Partial least squares (PLS) Calcium compounds Fourier transform infrared spectroscopy Mathematical models Nutrition Proteins Food products calcium carbohydrate fat protein yoghurt article calibration chemistry classification infrared spectroscopy methodology Calcium Calibration Fats Spectroscopy, Fourier Transform Infrared
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_16182642_v385_n4_p708_Moros
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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