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  • 1
    Electronic Resource
    Electronic Resource
    Composition of foods using microwave dielectric spectra (2000)
    Springer
    European food research and technology 210 (2000), S. 359-366 
    Details
    ISSN: 1438-2385
    Keywords: Key words Dielectrics ; Foods ; Composition ; Polyphosphate ; Added water
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  As part of a European Union project (FAIR CT97 3020) microwave dielectric spectra of processed prawns (Pandalus borealis), cod (Gadus morhua), pork and chicken were measured and the data transformed using the statistical method of principal component analysis. The principal components were regressed (principal component regression) against various compositional variables, notably added water, protein, water, total phosphorus and NaCl and the calibration was validated using the method of internal cross-validation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050564
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Determination of prior treatment of fish and fish products using microwave dielectric spectra (2000)
    Springer
    European food research and technology 210 (2000), S. 427-433 
    Details
    ISSN: 1438-2385
    Keywords: Key words Dielectrics ; Fish ; Added water ; Polyphosphate ; Freezing
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Microwave dielectric spectra of fish products [processed prawns (Pandalus borealis), cod (Gadus morhua), haddock (Melanogrammus aeglefinus) and saithe (Pollachus virens)] were transformed using the statistical method of principal component analysis. The principal components obtained were used as descriptors to construct discriminant functions for the separation of the samples into groups, e.g. added water or no added water, polyphosphate or no polyphosphate. The method was validated using internal cross-validation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050576
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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