Potential of fluorescence spectroscopy in detection of low-levels of gluten in flour: A preliminary study

详细信息    查看全文

• 作者：M. Haseeb Ahmad ; ^{mhaseeb.ahmad@uni-hohenheim.de} ; Marius Nache ; Bernd Hitzmann
• 关键词：Wheat flour ; Gluten free ; Fluorescence spectroscopy ; Partial least square regression
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：401-405
• 全文大小：970 K
• 卷排序：73

文摘

Gluten free mixes were contaminated with wheat flours to get the low-levels of gluten. Low-levels of gluten in flours were predicted using fluorescence spectroscopy and chemometrics. Partial least square regression (PLSR) gives a good prediction for low-levels of gluten in flours.