U.S. flag

An official website of the United States government

PubAg

Main content area

You searched for: Subject "near-infrared spectroscopy" Remove constraint Subject: "near-infrared spectroscopy"
Start Over

Search

4,899  Search Results

« Previous | 1 - 20 of 4,899 |
Number of results to display per page

Search Results

1. Rapid screening of unground cocoa beans based on their content of bioactive compounds by NIR spectroscopy

Author:
Hernández-Hernández, Carolina; Fernández-Cabanás, Víctor M.; Rodríguez-Gutiérrez, Guillermo; Fernández-Prior, África; Morales-Sillero, Ana
Source:
Food control 2022 v.131 pp. 108347
ISSN:
0956-7135
Subject:
near-infrared spectroscopy,   etc   ; bioactive compounds; cotyledons; epicatechin; fermentation; food safety; germplasm; hulls; lipid content; theobromine;     Show all 10 Subjects
Abstract:
... Near Infrared (NIR) spectroscopy was evaluated as a fast and easy method for identifying the most interesting cocoa genotypes according to chemical composition, including bioactive compound contents, in more than 80 samples of cocoa beans from the Mexican Germplasm Bank, which were harvested over three years. Clear differences in chemical composition were detected in fermented and dried samples am ...
DOI:
10.1016/j.foodcont.2021.108347

2. Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy

Author:
Wafula, Elizabeth Nakhungu; Wainaina, Irene Njoki; Buvé, Carolien; Kinyanjui, Peter Kahenya; Saeys, Wouter; Sila, Daniel Ndaka; Hendrickx, Marc E.G.
Source:
Journal of food engineering 2021 v.298 pp. 110495
ISSN:
0260-8774
Subject:
near-infrared spectroscopy,   etc   ; beans; genotype; prediction;     Show all 4 Subjects
Abstract:
... The cooking time of common beans is influenced by genotype and storage conditions. This study aimed to use near-infrared (NIR) spectra of milled, freshly harvested (fresh) beans to predict their cooking times and their susceptibility to develop the storage-induced, hard-to-cook (HTC) defect. The physical characteristics of bean accessions, from two different seasons, were evaluated. The cooking ti ...
DOI:
10.1016/j.jfoodeng.2021.110495

3. Comparison of mutton freshness grade discrimination based on hyperspectral imaging, near infrared spectroscopy and their fusion information

Author:
Zhu, Rongguang; Bai, Zongxiu; Qiu, Yuanyuan; Zheng, Minchong; Gu, Jianfeng; Yao, Xuedong
Source:
Journal of food process engineering 2021 v.44 no.4 pp. e13642
ISSN:
0145-8876
Subject:
near-infrared spectroscopy,   etc   ; data collection; freshness; mutton;     Show all 4 Subjects
Abstract:
... The discrimination models of mutton freshness grades based on hyperspectral imaging (HSI, 400–1,000 nm), near infrared spectroscopy (NIRS, 900–2,500 nm) and their fusion information were established and compared in this study. Mutton freshness was divided into three grades by the comprehensive evaluation criterion. Then the characteristic variables were screened from preprocessed full‐band variabl ...
DOI:
10.1111/jfpe.13642

4. Determining the composition of post-consumer flexible multilayer plastic packaging with near-infrared spectroscopy

Author:
Chen, Xiaozheng; Kroell, Nils; Wickel, Jan; Feil, Alexander
Source:
Waste management 2021 v.123 pp. 33-41
ISSN:
0956-053X
Subject:
near-infrared spectroscopy,   etc   ; energy; industry; oils; wastes;     Show all 5 Subjects
Abstract:
... Flexible multilayer plastic packaging (MPP) has grown in popularity in the last years especially in food and medical sectors, and its share in the packaging industry is expected to increase further. Compared to traditional packaging with same functionalities, MPP is characterized by lower energy consumption in production and a reduced packaging weight. So far, the recycling of post-industrial MPP ...
DOI:
10.1016/j.wasman.2021.01.015

5. Application of the radial basis function neural networks to improve the nondestructive Vis/NIR spectrophotometric analysis of potassium in fresh lettuces

Author:
Xiong, Yating; Ohashi, Shintaroh; Nakano, Kazuhiro; Jiang, Weizhong; Takizawa, Kenichi; Iijima, Kazuyuki; Maniwara, Phonkrit
Source:
Journal of food engineering 2021 v.298 pp. 110417
ISSN:
0260-8774
Subject:
near-infrared spectroscopy,   etc   ; lettuce; nondestructive methods; potassium; prediction; spectral analysis;     Show all 6 Subjects
Abstract:
... This study was carried out to evaluate the feasibility of using Vis/near-infrared (Vis/NIR) spectroscopy for determining the potassium concentration in fresh lettuce leaves and petioles of single-variety lettuce and mixed lettuce leaves of two varieties. Partial least squares (PLS) and radial basis function (RBF) neural network were systemically studied and compared as regressions tools in develop ...
DOI:
10.1016/j.jfoodeng.2020.110417

6. Investigation on the Mechanisms of Mg(OH)₂ Dehydration and MgO Hydration by Near-Infrared Spectroscopy

Author:
Kondo, Atsushi; Kurosawa, Ryo; Ryu, Junichi; Matsuoka, Masaya; Takeuchi, Masato
Source:
Journal of physical chemistry 2021 v.125 no.20 pp. 10937-10947
ISSN:
1932-7455
Subject:
near-infrared spectroscopy,   etc   ; absorption; hydrogen bonding; phase transition; water vapor;     Show all 5 Subjects
Abstract:
... The mechanism for the dehydration of Mg(OH)₂ and hydration of MgO was investigated by near-infrared (NIR) spectroscopy. Mg(OH)₂ showed three absorption bands in the NIR region at 7339, 7306, and 7157 cm–¹, due to the different hydroxyl groups (7339 cm–¹: OH(e) and OH(c) located on the edge and corner of the Mg(OH)₂ sheet, 7306 cm–¹: OH(t) located on the terrace of Mg(OH)₂ sheet, 7157 cm–¹: OH(i) l ...
DOI:
10.1021/acs.jpcc.1c01470

7. Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes

Author:
Chen, Jieling; Zhang, Min; Devahastin, Sakamon; Yu, Dongxing
Source:
Journal of food engineering 2021 v.296 pp. 110464
ISSN:
0260-8774
Subject:
near-infrared spectroscopy,   etc   ; neural networks; rheological properties; sweet potatoes; wavelengths;     Show all 5 Subjects
Abstract:
... Conventional assessment of whether a food material is suitable for 3D printing requires time-consuming rheological properties measurement. Here, a novel alternative use of near-infrared spectroscopy to forecast 3D printability of a food material is proposed; purple sweet potato pastes of different formulations were used as test materials. According to actual 3D printing experiments as well as prin ...
DOI:
10.1016/j.jfoodeng.2020.110464

8. Effect of Creatine Supplementation on Functional Capacity and Muscle Oxygen Saturation in Patients with Symptomatic Peripheral Arterial Disease: A Pilot Study of a Randomized, Double-Blind Placebo-Controlled Clinical Trial

Author:
Domingues, Wagner Jorge Ribeiro; Ritti-Dias, Raphael Mendes; Cucato, Gabriel Grizzo; Wolosker, Nelson; Zerati, Antônio Eduardo; Puech-Leão, Pedro; Coelho, Daniel Boari; Nunhes, Pollyana Mayara; Moliterno, André Alberto; Avelar, Ademar
Source:
Nutrients 2021 v.13 no.1
ISSN:
2072-6643
Subject:
near-infrared spectroscopy,   etc   ; clinical trials; creatine; muscles; oxygen; placebos;     Show all 6 Subjects
Abstract:
... The aim of the study was to verify the effects of creatine (Cr) supplementation on functional capacity (walking capacity; primary outcome) and calf muscle oxygen saturation (StO₂) (secondary outcome) in symptomatic peripheral arterial disease (PAD) patients. Twenty-nine patients, of both sexes, were randomized (1:1) in a double-blind manner for administration of placebo (PLA, n = 15) or creatine m ...
DOI:
10.3390/nu13010149

9. Advances in research on brain processing of food odors using different neuroimaging techniques

Author:
Han, Pengfei
Source:
Current opinion in food science 2021 v.42 pp. 134-139
ISSN:
2214-7993
Subject:
near-infrared spectroscopy,   etc   ; brain; cognition; consumer science; electroencephalography; food choices; food science; magnetism; odors;     Show all 9 Subjects
Abstract:
... Food odors play an important role in sensory and food perception as they affect the hedonic and motivational processes and determine food preference and consumption. Neuroimaging approaches have become increasingly important in understanding how the brain functions, providing a unique perspective in probing the perception and processing of food odors. This article presents an overview of the most ...
DOI:
10.1016/j.cofs.2021.06.002

10. Short communication: Long term performance of near infrared spectroscopy to predict intramuscular fat content in New Zealand lamb

Author:
Hitchman, S.; Johnson, P.; Bain, W.; Craigie, C.R.; Reis, M.M.
Source:
Meat science 2021 v.181 pp. 108376
ISSN:
0309-1740
Subject:
near-infrared spectroscopy,   etc   ; automation; chemistry; data collection; intramuscular fat; longissimus muscle; meat quality; models; New Zealand;     Show all 9 Subjects
Abstract:
... This study investigates the performance of a partial least squares regression model to predict intramuscular fat (IMF) in lamb M. longissimus lumborum developed using near infrared (NIR) data collected under a range of different conditions. A total of 26 independent NIR datasets were collected across 7 years, including 14 flocks, four devices and several measurement conditions. A model is develope ...
DOI:
10.1016/j.meatsci.2020.108376

11. Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin

Author:
Tejerina, David; Contador, Rebeca; Ortiz, Alberto
Source:
Food chemistry 2021 v.356 pp. 129733
ISSN:
0308-8146
Subject:
near-infrared spectroscopy,   etc   ; classification; cured meats; food chemistry; prediction; purity; shelf life; storage;     Show all 8 Subjects
Abstract:
... The potential of Near Infrared Spectroscopy combining different spectral treatments and classification models was assessed for the classification of individual pre-sliced Iberian dry-cured loin packaged under modified atmosphere packaging (MAP) into three official commercial categories (which involve the breed purity and production system) according to the current Iberian Quality Standard (Black, ...
DOI:
10.1016/j.foodchem.2021.129733

12. A brief note on application of domain-invariant PLS for adapting near-infrared spectroscopy calibrations between different physical forms of samples

Author:
Mishra, Puneet; Nikzad-Langerodi, Ramin
Source:
Talanta 2021 v.232 pp. 122461
ISSN:
0039-9140
Subject:
near-infrared spectroscopy,   etc   ; calibration; chemometrics; least squares; prediction; rice; rice flour;     Show all 7 Subjects
Abstract:
... Near-infrared (NIR) calibration models are widely developed and routinely used for the prediction of physicochemical properties of samples. However, the main challenge with NIR models is that they are highly specific to the physical form of the samples. For example, a NIR calibration established for solid samples can usually not be used for the same samples in powdered form. Domain adaption (DA) t ...
DOI:
10.1016/j.talanta.2021.122461

13. Integrated 1H NMR fingerprint with NIR spectroscopy, sensory properties, and quality parameters in a multi-block data analysis using ComDim to evaluate coffee blends

Author:
Rocha Baqueta, Michel; Coqueiro, Aline; Henrique Março, Paulo; Mandrone, Manuela; Poli, Ferruccio; Valderrama, Patrícia
Source:
Food chemistry 2021 v.355 pp. 129618
ISSN:
0308-8146
Subject:
near-infrared spectroscopy,   etc   ; chemometrics; data analysis; food chemistry; information; metabolites; principal component analysis; quality control;     Show all 8 Subjects
Abstract:
... Coffee quality is determined by several factors and, in the chemometric domain, the multi-block data analysis methods are valuable to study multiple information describing the same samples. In this industrial study, the Common Dimension (ComDim) multi-block method was applied to evaluate metabolite fingerprints, near-infrared spectra, sensory properties, and quality parameters of coffee blends of ...
DOI:
10.1016/j.foodchem.2021.129618

14. Intact macadamia nut quality assessment using near-infrared spectroscopy and multivariate analysis

Author:
Rahman, Anisur; Wang, Shuai; Yan, Jinshan; Xu, Huirong
Source:
Journal of food composition and analysis 2021 v.102 pp. 104033
ISSN:
0889-1575
Subject:
near-infrared spectroscopy,   etc   ; Macadamia; food composition; lipid content; macadamia nuts; models; multivariate analysis; prediction;     Show all 8 Subjects
Abstract:
... As production and demand for high quality Macadamia nuts rise worldwide, rapid and accurate in-situ methods for monitoring internal nut quality will need to be developed. Therefore, purpose of this study was to determine the quality (internal nut defects and oil content) of intact macadamia nuts by combining near-infrared spectroscopy with variable selection algorithms and calibration models. Tran ...
DOI:
10.1016/j.jfca.2021.104033

15. Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy

Author:
Guo, Zhiming; Barimah, Alberta Osei; Yin, Limei; Chen, Quansheng; Shi, Jiyong; El-Seedi, Hesham R.; Zou, Xiaobo
Source:
Food chemistry 2021 v.353 pp. 129372
ISSN:
0308-8146
Subject:
near-infrared spectroscopy,   etc   ; algorithms; correlation; flavor; food chemistry; nondestructive methods; polyphenols; prediction; quality control; taste; tea;     Show all 11 Subjects
Abstract:
... Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast and non-destructive method for the quality evaluation of matcha tea. Total polyphenols (TP), free amino acids (FAA), and polyphenols-to-amino acids ratio (TP/FAA ...
DOI:
10.1016/j.foodchem.2021.129372

16. Determination of extractive content in Cupressus sempervirens wood through a NIRS-PLSR model and its correlation with durability

Author:
Palanti, Sabrina; Alves, Ana; Rodrigues, José; Danti, Roberto
Source:
International biodeterioration & biodegradation 2021 v.162 pp. 105247
ISSN:
0964-8305
Subject:
near-infrared spectroscopy,   etc   ; Cupressus sempervirens; biodegradation; data collection; durability; heartwood; least squares; models; prediction; sapwood; wood;     Show all 11 Subjects
Abstract:
... The objective of this study was the development of a NIRS (Near InfraRed Spectroscopy) and PLSR (Partial Least Square Regression) model for quantitatively determining extractives, in four clones of the Italian cypress Cupressus sempervirens. Extractives were correlated to the fungal resistance of wood samples evaluated with a non-standard procedure based on the mass loss of mini-blocks. PLSR regre ...
DOI:
10.1016/j.ibiod.2021.105247

17. Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy

Author:
Qin, Fang-Li; Wang, Xin-Chun; Ding, Si-Ran; Li, Guang-Sheng; Hou, Zhuo-Cheng
Source:
Poultry science 2021 v.100 no.8 pp. 101281
ISSN:
0032-5791
Subject:
near-infrared spectroscopy,   etc   ; breast muscle; duck meat; ducks; least squares; lipid content; meat quality; prediction; Asia;     Show all 9 Subjects
Abstract:
... Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial l ...
DOI:
10.1016/j.psj.2021.101281

18. Prediction of a wide range of compounds concentration in raw coffee beans using NIRS, PLS and variable selection

Author:
Ribeiro, Juliano Souza; Salva, Terezinha de Jesus Garcia; Silvarolla, Maria Bernadete
Source:
Food control 2021 v.125 pp. 107967
ISSN:
0956-7135
Subject:
near-infrared spectroscopy,   etc   ; caffeine; calibration; chemometrics; food safety; models; multivariate analysis; prediction; trigonelline; variability; wavelengths;     Show all 11 Subjects
Abstract:
... Near infrared spectroscopy coupled to chemometrics has been proposed as a low cost, rapid and eco-friendly methodology in both off-line and on-line analyses of coffee beans and coffee beverages. However, there are some methodological restrictions regarding its use to quantify chemical constituents in raw coffee beans. In this sense, attention can be drawn to the slight variability of the reference ...
DOI:
10.1016/j.foodcont.2021.107967

19. Anomaly detection during milk processing by autoencoder neural network based on near-infrared spectroscopy

Author:
Vasafi, Pegah Sadeghi; Paquet-Durand, Olivier; Brettschneider, Kim; Hinrichs, Jörg; Hitzmann, Bernd
Source:
Journal of food engineering 2021 v.299 pp. 110510
ISSN:
0260-8774
Subject:
near-infrared spectroscopy,   etc   ; UHT milk; adulterated products; homogenization; hygiene; milk; product quality; temperature;     Show all 8 Subjects
Abstract:
... Anomaly detection during milk processing (such as changes in fat or temperature, added water or cleaning solution) can assure a satisfactory final product quality, including compositional and hygienic characteristics, as well as adulteration with water. The use of near-infrared (NIR) spectroscopy for change detection in complex dairy matrix is discussed. The autoencoder neural network plays fundam ...
DOI:
10.1016/j.jfoodeng.2021.110510

20. Detection of honey adulteration – The potential of UV-VIS and NIR spectroscopy coupled with multivariate analysis

Author:
Valinger, Davor; Longin, Lucija; Grbeš, Franjo; Benković, Maja; Jurina, Tamara; Gajdoš Kljusurić, Jasenka; Jurinjak Tušek, Ana
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.145 pp. 111316
ISSN:
0023-6438
Subject:
near-infrared spectroscopy,   etc   ; Acacia; corn syrup; honey; multivariate analysis; prediction; sugars; water content; Croatia;     Show all 9 Subjects
Abstract:
... Honey is usually adulterated by cheaper, commercially available sugar syrups with similar chemical composition. Adulterated honeys are frequently marked as natural and are valued in the same way as pure honeys and as a result, there is a growing need for rapid, simple, and accurate analytical methods to evaluate their characteristics and authenticity. In this work potential of UV-VIS and NIR spect ...
DOI:
10.1016/j.lwt.2021.111316