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dc.contributor.authorPitiporn Ritthiruangdejen_US
dc.contributor.authorRonnarit Ritthironen_US
dc.contributor.authorHideyuki Shinzawaen_US
dc.contributor.authorYukihiro Ozakien_US
dc.contributor.otherMahidol Universityen_US
dc.contributor.otherKasetsart Universityen_US
dc.contributor.otherNational Institute of Advanced Industrial Science and Technologyen_US
dc.contributor.otherKwansei Gakuin Universityen_US
dc.date.accessioned2018-05-03T07:55:12Z-
dc.date.available2018-05-03T07:55:12Z-
dc.date.issued2011-11-15en_US
dc.identifier.citationFood Chemistry. Vol.129, No.2 (2011), 684-692en_US
dc.identifier.issn18737072en_US
dc.identifier.issn03088146en_US
dc.identifier.other2-s2.0-79959979261en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79959979261&origin=inwarden_US
dc.identifier.urihttp://repository.li.mahidol.ac.th/dspace/handle/123456789/11237-
dc.description.abstractThe objective of the present study was to evaluate the ability of near-infrared (NIR) spectroscopy to predict chemical compositions of Thai steamed pork sausages in relation to different types of sample presentation forms of NIR measurements (with and without plastic casing). NIR spectra of sausages were scanned to predict the chemical compositions, protein, fat, ash and carbohydrate non-destructively. NIR spectrum features of the sausage samples were strongly influenced by physical properties of the samples, such as the presence of plastic casing and inhomogeneous physical structure inside the samples, yielding significant baseline fluctuations. Thus, regression models were developed using partial least squares (PLS) regressions with two pretreatment methods, namely multiplicative scatter correction (MSC) and second derivative, which overcame the baseline problems. The prediction results suggest that the contents for the protein, fat and moisture can be estimated well with the proper selection of the pretreatment method. © 2011 Elsevier Ltd. All rights reserved.en_US
dc.rightsMahidol Universityen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79959979261&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectChemistryen_US
dc.titleNon-destructive and rapid analysis of chemical compositions in Thai steamed pork sausages by near-infrared spectroscopyen_US
dc.typeArticleen_US
dc.rights.holderSCOPUSen_US
dc.identifier.doi10.1016/j.foodchem.2011.04.110en_US
Appears in Collections:Scopus 2011-2015

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