Now showing items 1-3 of 3
A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source
(Elsevier Sci Ltd, 2019)
Gelatin is widely used in gummy candies because of its unique functional properties. Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined with chemometrics analysis such as hierarchical ...
Determination of honey adulteration with beet sugar and corn syrup using infrared spectroscopy and genetic-algorithm-based multivariate calibration
BACKGROUND Fourier transform infrared spectroscopy (FTIR) equipped with attenuated total reflectance accessory was used to determine honey adulteration. Adulterated honey samples were prepared by adding corn syrup, beet ...
Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in ...