Determination of degree of substitution of carboxymethyl starch by Fourier transform mid-infrared spectroscopy coupled with partial least squares
- Autor
- JIA LIU1 ; JIA CHEN1 ; NAN DONG1 ; JIAN MING1 2 ; GUOHUA ZHAO1 2 3
[1] College of Food Science, Southwest University, Chongqing 400715, China
[2] Key Laboratory of Food Processing and Technology of Chongqing, Chongqing 400715, China
[3] Chongqing Sweet Potato Engineering and Technology Centre, Chongqing 400715, China - Fuente
Food chemistry. 2012, Vol 132, Num 4, pp 2224-2230, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Carboxymethyl starch Degree of substitution Fourier transform mid-infrared PLS regression
- Palabra clave (fr)
- Amidon Régression PLS Substitution Transformation Fourier Glucide Polyoside
- Palabra clave (in)
- Starch PLS regression Substitution Fourier transformation Carbohydrate Polysaccharide
- Palabra clave (es)
- Almidón Regresión PLS Substitución Transformación Fourier Glúcido Poliósido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26107734
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.12.072 
https://dx.doi.org/10.1016/j.foodchem.2011.12.072
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