An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins.

Volume: 190, Pages: 1109 - 1115
Published: Jan 1, 2016
Abstract
The objective of this research was to develop a rapid spectroscopic technique as an alternative method for the differentiation and authentication of gelatin sources in food products by using attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectra combined with chemometrics. Clear discrimination and classification of all the studied gelatin sources (bovine, porcine, and fish) were achieved by hierarchical cluster and principle...
Paper Details
Title
An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins.
Published Date
Jan 1, 2016
Volume
190
Pages
1109 - 1115
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