FT-IR spectroscopy with chemometrics for rapid detection of wheat flour adulteration with barley flour

The quality of wheat flour (WF) is among the highest of cereal flours and therefore, it is one of the most expensive flours for manufacturing food products. In developing countries, adulteration of WF by mixing up with lower price cereal flours is often seen. Hence, the classification and determinat...

Full description

Saved in:
Bibliographic Details
Published in:Journal für Verbraucherschutz und Lebensmittelsicherheit 2020-09, Vol.15 (3), p.245-261
Main Authors: Arslan, Fatma Nur, Akin, Gönül, Karuk Elmas, Şükriye Nihan, Üner, Birol, Yilmaz, Ibrahim, Janssen, Hans-Gerd, Kenar, Adnan
Format: Article
Language:English
Subjects:
adulterants
adulterated products
Agriculture
Barley
barley flour
Biomedical and Life Sciences
Biotechnology
Calibration
Chemistry/Food Science
Chemometrics
Classification
Data analysis
Developing countries
Discriminant analysis
Flour
Food Science
Fourier transform infrared spectroscopy
Fourier transforms
Infrared spectroscopy
LDCs
Life Sciences
Mean square errors
Multivariate analysis
Plant Genetics and Genomics
prices
rapid methods
Regression analysis
Research Article
Root-mean-square errors
Spectroscopic analysis
Spectrum analysis
Wavelengths
Wheat
wheat flour
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!