The application of Near-Infrared Reflectance Spectroscopy (NIRS) to detect melamine adulteration of soya bean meal
- Author
- HAUGHEY, Simon A1 ; GRAHAM, Stewart F1 ; CANCOUËT, Emmanuelle2 ; ELLIOTT, Christopher T1
[1] Institute of Agri-Food and Land Use, School of Biological Sciences, Queen's University, David Keir Building, Stranmillis Road, Belfast, Northern Ireland BT9 5AG, United Kingdom
[2] UFR Sciences et Techniques, Faculté des Sciences de Nantes, 2 rue de la Houssinière, BP 32229, 44 322 Nantes, France - Conference name
- Food Integrity and Traceability Conference (2011-03)
- Source
Food chemistry. 2013, Vol 136, Num 3-4, pp 1557-1561, 5 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Author keyword
- Adulteration Animal feed Melamine Near Infrared Reflectance Spectroscopy Soya
- Keyword (fr)
- Adultération Aliment pour animal Animal Application Repas Soja Spectrométrie IR proche Légumineuse grain
- Keyword (en)
- Adulteration Feed Animal Application Meal Soybean Near infrared spectrometry Grain legume
- Keyword (es)
- Adulteración Alimento para animal Animal Aplicación Comida Soya Espectrometría IR próximo Leguminosa grano
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B15 Feed and pet food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26742576
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.2012.01.068 
https://dx.doi.org/10.1016/j.foodchem.2012.01.068
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