Rapid and Quantitative Detection of the Microbial Spoilage of Meat by Fourier Transform Infrared Spectroscopy and Machine Learning

Fourier transform infrared (FT-IR) spectroscopy is a rapid, noninvasive technique with considerable potential for application in the food and related industries. We show here that this technique can be used directly on the surface of food to produce biochemically interpretable “fingerprints.” Spoila...

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Detalhes bibliográficos
Main Authors: Ellis, David I., Broadhurst, David, Kell, Douglas B., Rowland, Jem J., Goodacre, Royston
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2002
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC123922/
https://ncbi.nlm.nih.gov/pubmed/12039738
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.6.2822-2828.2002
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