Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil

During butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants. These...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Usman Akram, Amna Sahar, Aysha Sameen, Niaz Muhammad, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Usman, Hafiz Ubaid ur Rahman
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Taylor & Francis Group 2023-09-01
סדרה:	International Journal of Food Properties
נושאים:	Butter adulteration FTIR spectroscopy Multivariate analysis PCA PLS regression
גישה מקוונת:	https://www.tandfonline.com/doi/10.1080/10942912.2022.2158860
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!