Mid-infrared spectroscopy for food analysis: recent new applications and relevant developments in sample presentation methods

[1]  Marianne Defernez,et al.  Mid-infrared spectroscopy and chemometrics for determining the type of fruit used in jam , 1995 .

[2]  J. Sedman,et al.  A rapid FTIR quality-control method for determining fat and moisture in high-fat products , 1993 .

[3]  E. K. Kemsley,et al.  Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study , 1997 .

[4]  J D Kruse-Jarres,et al.  Multivariate calibration for assays in clinical chemistry using attenuated total reflection infrared spectra of human blood plasma. , 1989, Analytical chemistry.

[5]  B. Lynch,et al.  A simple, effective, and general method of enhancing peak intensities in attenuated total reflectance Fourier transform infrared spectra of powdered solids , 1992 .

[6]  M. Mossoba,et al.  Determination of totaltrans fatty acids in foods: Comparison of capillary-column gas chromatography and single-bounce horizontal attenuated total reflection infrared spectroscopy , 1996 .

[7]  H. M. Heise,et al.  Multivariate determination of glucose in whole blood by attenuated total reflection infrared spectroscopy , 1989 .

[8]  Romain Briandet,et al.  Approaches to Adulteration Detection in Instant Coffees using Infrared Spectroscopy and Chemometrics , 1996 .

[9]  E. G. Chatzi,et al.  Use of a midrange infrared optical‐fiber probe for the on‐line monitoring of 2‐ethylhexyl acrylate/styrene emulsion copolymerization , 1997 .

[10]  T. Hancewicz.  An Accessory for Mid-Infrared Discriminant Analysis: A Modified Cylindrical Internal Reflectance Cell Holder for Liquid Samples , 1992 .

[11]  S. Lowry,et al.  Signal Enhancement Technique for Internal Reflection Spectroscopy , 1993 .

[12]  F. R. van de Voort,et al.  The determination of peroxide value by fourier transform infrared spectroscopy , 1994 .

[13]  E. K. Kemsley,et al.  Quantitative Analysis of Sugar Solutions Using a Novel Fiber-Optic-Based Sapphire ATR Accessory , 1993 .

[14]  Reginald H. Wilson,et al.  Fourier transform mid-infrared spectroscopy for food analysis , 1990 .

[15]  J. Huvenne,et al.  An interlaboratory comparison of sample presentation methods for the analysis of aqueous solutions using fourier transform infrared spectroscopy , 1996 .

[16]  N. Harrick,et al.  NEW DEVELOPMENTS IN INTERNAL REFLECTION SPECTROSCOPY. II: THE HORIZON , 1992 .

[17]  J. Vigoureux,et al.  Dispersion effects on infrared spectra in attenuated total reflection , 1995 .

[18]  E. K. Kemsley,et al.  Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics , 1996 .

[19]  J. Sedman,et al.  Rapid quantitative determination of free fatty acids in fats and oils by fourier transform infrared spectroscopy , 1993 .

[20]  E. Katherine Kemsley,et al.  Use of Infrared Spectroscopy and Chemometrics for the Authentication of Fruit Purees , 1995 .

[21]  J. Huvenne,et al.  Quantitative Analysis of Glucose Syrups by ATR/FT-IR Spectroscopy , 1993 .

[22]  V. Bellon-Maurel,et al.  Quantitative Analysis of Individual Sugars during Starch Hydrolysis by FT-IR/ATR Spectrometry. Part I: Multivariate Calibration Study—Repeatibility and Reproducibility , 1995 .

[23]  Gerard Downey,et al.  Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics , 1998 .

[24]  F. R. van de Voort,et al.  A rapid, automated method for the determination ofcis andtrans content of fats and oils by fourier transform infrared spectroscopy , 1995 .

[25]  T. Hancewicz.  An Accessory for Mid-Infrared Discriminant Analysis: Reflection Spectroscopy for Powdered Samples , 1992 .

[26]  F. R. Voort,et al.  Determination of protein and fat in meat by transmission Fourier transform infrared spectrometry , 1994 .

[27]  J. Huvenne,et al.  Multivariate Determination of Sugar Powders by Attenuated Total Reflectance Infrared Spectroscopy , 1993 .

[28]  D. Mcqueen,et al.  Near and mid-infrared photoacoustic analysis of principal components of foodstuffs , 1995 .

[29]  Quantitative Analysis of Individual Sugars during Starch Hydrolysis by FT-IR/ATR Spectrometry. Part II: Influence of External Factors and Wavelength Parameters , 1995 .

[30]  Romain Briandet,et al.  Discrimination of Arabica and Robusta in Instant Coffee by Fourier Transform Infrared Spectroscopy and Chemometrics , 1996 .