Document Detail


Rapid determination of sugar level in snack products using infrared spectroscopy.
MedLine Citation:
PMID:  22860578     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: The U.S. snack food industry generates billions of dollars in revenue each year and vibrational spectroscopic methods combined with pattern recognition analysis could permit optimization of production rate, quality, and safety of many food products. This research showed that infrared spectroscopy is a powerful technique for near real-time (approximately 1 min) assessment of sugar content in various cereal products.
Authors:
Ting Wang; Luis E Rodriguez-Saona
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-08-06     Completed Date:  2012-12-11     Revised Date:  2013-07-15    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C874-9     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
Affiliation:
Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
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MeSH Terms
Descriptor/Qualifier:
Calibration
Cereals / chemistry
Dietary Carbohydrates / analysis*
Food Technology
Least-Squares Analysis
Multivariate Analysis
Reproducibility of Results
Snacks*
Spectrophotometry, Infrared*
Spectroscopy, Fourier Transform Infrared / methods
Sucrose / analysis
Chemical
Reg. No./Substance:
0/Dietary Carbohydrates; 57-50-1/Sucrose

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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