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Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream
Intérêt des méthodes spectroscopiques pour la caractérisation des produits laitiers. II. Étude de la température de fusion des triglycérides de la crème et du taux de lipides solides au moyen de la spectroscopie moyen infrarouge

E. Dufour, A. Riaublanc
Lait, 77 6 (1997) 671-681
Accepted: 1997-05-13
DOI: https://doi.org/10.1051/lait:1997648

Discrimination of thermally treated milk using fluorescence spectroscopy combined with PCA and artificial neural networks

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Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage

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Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

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Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis

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Synchronous Front‐Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

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Characterization of different blue cheeses using a custom-design multispectral imager

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Infrared and Fluorescence Spectroscopic Techniques for the Determination of Nutritional Constituents in Foods

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Common components and specific weights analysis: A chemometric method for dealing with complexity of food products

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