Near-infrared spectroscopy and Its Application to Milk and Dairy Products Analysis

Autoři

  • L. Curda Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague,
  • O. Kukackova Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague,
  • M. Novotna Central Laboratories, Institute of Chemical Technology, Prague

Abstrakt

The review deals with the principles of NIR spectroscopy, its instrumentation and techniques of acquisition of NIR spectra. Chemometric methods for evaluation of the spectra as well as advantages and drawbacks of NIR spectroscopy are discussed. The application potential of NIR spectroscopy is demonstrated in the field of dairy products.

Stahování

Publikováno

15.06.2002

Jak citovat

Curda, L., Kukackova, O., & Novotna, M. (2002). Near-infrared spectroscopy and Its Application to Milk and Dairy Products Analysis. Chemické Listy, 96(5). Získáno z http://ww-w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2327

Číslo

Vol 96 No 5 (2002)

Sekce

Články