New approach to optimize near-infrared spectra with design of experiments and determination of milk compounds as influence factors for changing milk over time
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- 作者：Lorenzo De Benedictis ; Christian Huck
- 关键词：DoE (design of experiments) ; NIR ; Milk ; Optimization ; European Union (EU) ; Multivariate data analysis (MVA) ; Fatty acids
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：552-560
- 全文大小：2383 K
文摘
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- <p id="p0005">DoE was used for the first time in order to optimize NIR parameters for milk analysis.p>
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- <p id="p0010">The optimized method was used to screen changes in fatty acid composition over time.p>
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- <p id="p0015">The method was applied to distinguish milk by identifying individual spectral markers.p>