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Toplam kayıt 22, listelenen: 11-20
Identification of meat species by using laser-induced breakdown spectroscopy
(Elsevier Sci Ltd, 2016)
The aim of the present study is to identify meat speciesby using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, ...
Evaluating Raman spectroscopic data by using principal component analysis to determine the freshness of fish samples
(Amer Chemical Soc, 2016)
[No Abstract Available]
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis
(Elsevier Sci Ltd, 2015)
The potential of Raman spectroscopy was investigated in terms of its capability to discriminate the species of the fish samples and determine their freshness according to the number of freezing/thawing cycles they exposed. ...
Chemometric Evaluation of Discrimination of Aromatic Plants by Using NIRS, LIBS
(Springer, 2018)
Aromatic plants have different chemical compositions that give them specific properties such as colour, aroma and taste and can be classified based on differentiation of various chemical constituents such as protein, ...
Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
(Elsevier Sci Ltd, 2010)
A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%). water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger ...
Discrimination of beef and horsemeat by taking the advantage of Raman spectroscopy
(Amer Chemical Soc, 2014)
[No Abstract Available]
A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method
(Springer, 2014)
Raman spectroscopy and the principal component analysis (PCA) were successfully applied to differentiate the origin of the meat and meat products based on their extracted fat samples in the present study. A total of 132 ...
A novel method for discrimination of beef and horsemeat using Raman spectroscopy
(Elsevier Sci Ltd, 2014)
A new approach, based on the usage of Raman spectroscopy in combination with chemometrics, was developed for the rapid determination of beef adulteration with horsemeat. The data mining process of collected Raman spectra ...
Effects of avian influenza on consumer purchasing behaviour in Tekirdag
(2011)
In this research, the effects of avian flu on meat products consumption habits of public in Tekirdag city center were investigated. To this end, a questionnaire about this topic was used in a survey that has been performed ...
Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LISS)
(Elsevier Sci Ltd, 2018)
The use of Li salts in foods has been prohibited due to their negative effects on central nervous system; however, they might still be used especially in meat products as Na substitutes. Lithium can be toxic and even lethal ...