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Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis

✍ Scribed by Santos, P.M.; Pereira-Filho, E.R.; Rodriguez-Saona, L.E.

Book ID
121192705
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
412 KB
Volume
138
Category
Article
ISSN
0308-8146

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Fourier transform infrared (FTIR) spectroscopy is examined as a rapid alternative to wet chemistry methods for the detection of adulteration of freezedried instant coffees. Spectra have been collected of pure coffees, and of samples adulterated with glucose, starch or chicory in the range 20-100 g k