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Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy（FT-IR）
FT-IR ATR soymilk
2009/6/18
Fourier-transform infrared spectroscopy (FT-IR) on attenuated total reflectance (ATR) sampling was used for the quantitative analysis of the major components (protein, lipid, and sugar) in soymilk. Si...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Standard Methods FT-IR Spectroscopy
2008/11/27
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Acid Value Assessed by Standard Methods
2016/5/31
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
FT-IR spectroscopic characteristics of differently cultivated Escherichia coli
Escherichia coli FT-IR spectroscopy cell mass traits
2014/3/3
FT-IR spectra were recorded of Escherichia coli cell mass with the aim of obtaining spectral traits possibly useful in a rapid detection and characterisation of this indicator bacterium. A well differ...