Evaluation of quality parameters of apple juices using near-infrared spectroscopy and chemometrics

Near-infrared (NIR) spectra were recorded for commercial apple juices. Analysis of these spectra using partial least squares (PLS) regression revealed quantitative relations between the spectra and quality- and taste-related properties of juices: soluble solids content (SSC), titratable acidity (TA)...

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Detalhes bibliográficos
Autor principal: Wlodarska, Katarzyna (author)
Outros Autores: Khmelinskii, Igor (author), Sikorska, Ewa (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Soluble solids content
Ft-nir spectroscopy
Least-squares regression
Reflectance spectroscopy
Variable selection
Fourier-Transform
Fruit
Models
Food
Beverages
Texto completo:http://hdl.handle.net/10400.1/11963
País:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/11963

Texto Completo

http://hdl.handle.net/10400.1/11963

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