4.3 Article

Monitoring of wheat flour aging process using traditional methods and Fourier transform infrared spectroscopy coupled with chemometrics

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

FTIR spectral analysis combined with chemometrics in evaluation of composite mixtures of coconut testa flour and wheat flour

Rasika Gunarathne et al.

Summary: Fourier transform infrared (FTIR) authentication coupled with chemometric evaluation is widely used in qualitative and quantitative analysis of food and agricultural products. This study characterized coconut testa flour (CTF) of different cultivars and developed statistical models to predict parameters of CTF, wheat flour (WF), and their admixtures using FTIR data. Spectral bands were indicative of organic functional groups associated with fat, protein, carbohydrates, and moisture. PCA and PLS regression were used to discriminate among samples and predict parameters. The results have implications for authentication, product development, and nutrition studies of CTF and WF.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

Review Food Science & Technology

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Lauren Tebben et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Article Food Science & Technology

Accelerated ageing of wheat grains: Part I- Influence on rheological properties of wheat flour

Abdolhossein Aghababaei et al.

JOURNAL OF CEREAL SCIENCE (2017)

Article Food Science & Technology

Prediction of Cadmium content in brown rice using near-infrared spectroscopy and regression modelling techniques

Xiangrong Zhu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Article Agriculture, Multidisciplinary

Detection of Starch Adulteration in Onion Powder by FT-NIR and FT-IR Spectroscopy

Santosh Lohumi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Food Science & Technology

Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties

Rai Muhammad Amir et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)

Article Chemistry, Analytical

Evaluation of important fatty acid ratios in poultry feed lipids by ATR FTIR spectroscopy

S. A. Mahesar et al.

VIBRATIONAL SPECTROSCOPY (2011)

Article Food Science & Technology

Evaluation of Fatty Acid Profile of Wagyu Beef by ATR-FTIR Spectroscopy

Xiaoping Hu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2010)

Article Chemistry, Applied

Effect of storage on fat acidity and pasting characteristics of wheat flour

Hayfa Salman et al.

CEREAL CHEMISTRY (2007)

Article Food Science & Technology

Dynamic rheological properties of wheat flour dough and proteins

Yihu Song et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)

Article Agriculture, Dairy & Animal Science

Rapid determination of swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy

LE Rodriguez-Saona et al.

JOURNAL OF DAIRY SCIENCE (2006)

Article Environmental Sciences

Use of near-infrared spectroscopy for determining the total arsenic content in prostrate amaranth

R Font et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2004)