Visual Recognition of Fishmeal and Meat and Bone Meal Using Temperature-Dependent Two-Dimensional Correlation Near-Infrared Spectroscopy

2013 ◽  
Vol 67 (12) ◽  
pp. 1390-1394 ◽  
Author(s):  
Chengxu Lü ◽  
Longjian Chen ◽  
Zengling Yang ◽  
Xian Liu ◽  
Lujia Han
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Visual Recognition ◽  
Near Infrared ◽  
Two Dimensional ◽  
Meat And Bone Meal ◽  
Bone Meal ◽  
Temperature Dependent

Genetic Algorithm Used for Predicting Meat and Bone Meal Content in Fishmeal by Near Infrared Spectroscopy

2009 ◽  
Vol 29 (10) ◽  
pp. 2800-2803 ◽  
Author(s):  
湛小梅 Zhan Xiaomei ◽  
韩鲁佳 Han Lujia ◽  
刘贤 Liu Xian ◽  
杨增玲 Yang Zengling
Keyword(s):  
Genetic Algorithm ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Meat And Bone Meal ◽  
Bone Meal

scholarly journals Differentiation of meat and bone meal from fishmeal by near-infrared spectroscopy: Extension of scope to defatted samples

Food Control ◽  
2014 ◽  
Vol 43 ◽  
pp. 155-162 ◽  
Author(s):  
Noelia Tena ◽  
Juan Antonio Fernández Pierna ◽  
Ana Boix ◽  
Vincent Baeten ◽  
Christoph von Holst
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Meat And Bone Meal ◽  
Bone Meal

Understanding the function of water during the gelation of globular proteins by temperature-dependent near infrared spectroscopy

2018 ◽  
Vol 20 (30) ◽  
pp. 20132-20140 ◽  
Author(s):  
Li Ma ◽  
Xiaoyu Cui ◽  
Wensheng Cai ◽  
Xueguang Shao
Keyword(s):  
Infrared Spectroscopy ◽  
Hydrogen Bonds ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Globular Proteins ◽  
Temperature Dependent

Water with two hydrogen bonds plays an important role in the gelation of globular proteins.

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