Rapid measurement of total acid content (TAC) in vinegar using near infrared spectroscopy based on efficient variables selection algorithm and nonlinear regression tools
Authors:
- Quansheng ChenQuansheng Chen
- Jiao DingJDJiao Ding
- Jianrong CaiJCJianrong Cai
- Jiewen ZhaoJZJiewen Zhao
- 1 November 2012
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 135 (2) , 590-595
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopyFood Chemistry, 2011
- Ordinal extreme learning machineNeurocomputing, 2010
- Optimization method based extreme learning machine for classificationNeurocomputing, 2010
- Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC methodFood Chemistry, 2010
- Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibrationJournal of Food Composition and Analysis, 2010
- Non-destructive measurement of acidity, soluble solids and firmness of Satsuma mandarin using Vis/NIR-spectroscopy techniquesJournal of Food Engineering, 2006
- Partial least squares-based multivariate spectral calibration method for simultaneous determination of beta-carboline derivatives in Peganum harmala seed extractsAnalytica Chimica Acta, 2006
- Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysisTalanta, 2006
- Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopyAnalytica Chimica Acta, 2004
- Detection of nonlinearity in multivariate calibrationAnalytica Chimica Acta, 1998