The Experts below are selected from a list of 55797 Experts worldwide ranked by ideXlab platform
M. Guardia - One of the best experts on this subject based on the ideXlab platform.
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evaluation of Nutritional Parameters in infant formulas and powdered milk by raman spectroscopy
Analytica Chimica Acta, 2007Co-Authors: J. Moros, S. Garrigues, M. GuardiaAbstract:It has been made a critical evaluation of the application of near infrared Fourier transform-Raman spectroscopy for the simultaneous determination of the most important Nutritional Parameters such as energetic value, carbohydrate, protein and fat contents of infant formula and powdered milk samples based on the use of partial least squares (PLS) regression analysis. A highly heterogeneous population of 23 samples, covering a wide range of infant food formula and powdered milk, were obtained from the Spanish market. Raman spectra, obtained by excitation with a Nd:YAG laser at 1064 nm, show no disturbing fluorescence effects; therefore sample spectra can be recorded without any previous preparation step. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. Considering a calibration set comprised of three replicate spectra of 15 samples and a validation data set of eight samples, the procedure developed provided figures of merit which complied with the statutory values declared by the United States Food and Drug Administration (US FDA).
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near infrared diffuse reflectance spectroscopy and neural networks for measuring Nutritional Parameters in chocolate samples
Analytica Chimica Acta, 2007Co-Authors: J. Moros, F. A. Iñón, S. Garrigues, M. GuardiaAbstract:Abstract A rapid and non-destructive method has been developed for the characterization of chocolate samples based on diffuse reflectance near-infrared Fourier transform spectroscopy (DRIFTS) and artificial neural networks (ANNs). This methodology provides a potentially useful alternative to time-consuming chemical methods of analysis. To assess its utility, 36 chocolate samples purchased from the Spanish market were analyzed for the determination of the main Nutritional Parameters like carbohydrates, fat, proteins, energetic value and cocoa content. Direct triplicate measurements of each sample were carried out by DRIFTS. Cluster hierarchical analysis was used for selecting calibration and validation data sets, resulting in a calibration set comprised of 19 samples and a validation data set of 17 samples. As it is common the presence of non-linear effect in reflectance spectroscopy, ANNs was chosen for data pretreatment. The root-mean-square error of prediction (RMSEP) values obtained for carbohydrates, fat, energetic value and cocoa were 1.0% (w/w), 1.0% (w/w), 50 kJ (100 g)−1 and 1.4%, respectively. The mean difference (dx–y) and standard deviation of mean differences (sx–y) of the carbohydrates, fat, proteins content, energetic value and cocoa content were 0.9 and 2.4% (w/w), 0.2 and 1.0% (w/w), 9.1 and 50 kJ (100 g)−1, and −0.5 and 1.4%, respectively. The maximum relative error for the prediction (QC) of any of these Parameters for a new sample did not exceed 5.2%.
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Evaluation of the application of attenuated total reflectance–Fourier transform infrared spectrometry (ATR–FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples
Analytical and Bioanalytical Chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
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Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples.
Analytical and bioanalytical chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
J. Moros - One of the best experts on this subject based on the ideXlab platform.
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evaluation of Nutritional Parameters in infant formulas and powdered milk by raman spectroscopy
Analytica Chimica Acta, 2007Co-Authors: J. Moros, S. Garrigues, M. GuardiaAbstract:It has been made a critical evaluation of the application of near infrared Fourier transform-Raman spectroscopy for the simultaneous determination of the most important Nutritional Parameters such as energetic value, carbohydrate, protein and fat contents of infant formula and powdered milk samples based on the use of partial least squares (PLS) regression analysis. A highly heterogeneous population of 23 samples, covering a wide range of infant food formula and powdered milk, were obtained from the Spanish market. Raman spectra, obtained by excitation with a Nd:YAG laser at 1064 nm, show no disturbing fluorescence effects; therefore sample spectra can be recorded without any previous preparation step. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. Considering a calibration set comprised of three replicate spectra of 15 samples and a validation data set of eight samples, the procedure developed provided figures of merit which complied with the statutory values declared by the United States Food and Drug Administration (US FDA).
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near infrared diffuse reflectance spectroscopy and neural networks for measuring Nutritional Parameters in chocolate samples
Analytica Chimica Acta, 2007Co-Authors: J. Moros, F. A. Iñón, S. Garrigues, M. GuardiaAbstract:Abstract A rapid and non-destructive method has been developed for the characterization of chocolate samples based on diffuse reflectance near-infrared Fourier transform spectroscopy (DRIFTS) and artificial neural networks (ANNs). This methodology provides a potentially useful alternative to time-consuming chemical methods of analysis. To assess its utility, 36 chocolate samples purchased from the Spanish market were analyzed for the determination of the main Nutritional Parameters like carbohydrates, fat, proteins, energetic value and cocoa content. Direct triplicate measurements of each sample were carried out by DRIFTS. Cluster hierarchical analysis was used for selecting calibration and validation data sets, resulting in a calibration set comprised of 19 samples and a validation data set of 17 samples. As it is common the presence of non-linear effect in reflectance spectroscopy, ANNs was chosen for data pretreatment. The root-mean-square error of prediction (RMSEP) values obtained for carbohydrates, fat, energetic value and cocoa were 1.0% (w/w), 1.0% (w/w), 50 kJ (100 g)−1 and 1.4%, respectively. The mean difference (dx–y) and standard deviation of mean differences (sx–y) of the carbohydrates, fat, proteins content, energetic value and cocoa content were 0.9 and 2.4% (w/w), 0.2 and 1.0% (w/w), 9.1 and 50 kJ (100 g)−1, and −0.5 and 1.4%, respectively. The maximum relative error for the prediction (QC) of any of these Parameters for a new sample did not exceed 5.2%.
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Evaluation of the application of attenuated total reflectance–Fourier transform infrared spectrometry (ATR–FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples
Analytical and Bioanalytical Chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
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Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples.
Analytical and bioanalytical chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
S. Garrigues - One of the best experts on this subject based on the ideXlab platform.
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evaluation of Nutritional Parameters in infant formulas and powdered milk by raman spectroscopy
Analytica Chimica Acta, 2007Co-Authors: J. Moros, S. Garrigues, M. GuardiaAbstract:It has been made a critical evaluation of the application of near infrared Fourier transform-Raman spectroscopy for the simultaneous determination of the most important Nutritional Parameters such as energetic value, carbohydrate, protein and fat contents of infant formula and powdered milk samples based on the use of partial least squares (PLS) regression analysis. A highly heterogeneous population of 23 samples, covering a wide range of infant food formula and powdered milk, were obtained from the Spanish market. Raman spectra, obtained by excitation with a Nd:YAG laser at 1064 nm, show no disturbing fluorescence effects; therefore sample spectra can be recorded without any previous preparation step. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. Considering a calibration set comprised of three replicate spectra of 15 samples and a validation data set of eight samples, the procedure developed provided figures of merit which complied with the statutory values declared by the United States Food and Drug Administration (US FDA).
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near infrared diffuse reflectance spectroscopy and neural networks for measuring Nutritional Parameters in chocolate samples
Analytica Chimica Acta, 2007Co-Authors: J. Moros, F. A. Iñón, S. Garrigues, M. GuardiaAbstract:Abstract A rapid and non-destructive method has been developed for the characterization of chocolate samples based on diffuse reflectance near-infrared Fourier transform spectroscopy (DRIFTS) and artificial neural networks (ANNs). This methodology provides a potentially useful alternative to time-consuming chemical methods of analysis. To assess its utility, 36 chocolate samples purchased from the Spanish market were analyzed for the determination of the main Nutritional Parameters like carbohydrates, fat, proteins, energetic value and cocoa content. Direct triplicate measurements of each sample were carried out by DRIFTS. Cluster hierarchical analysis was used for selecting calibration and validation data sets, resulting in a calibration set comprised of 19 samples and a validation data set of 17 samples. As it is common the presence of non-linear effect in reflectance spectroscopy, ANNs was chosen for data pretreatment. The root-mean-square error of prediction (RMSEP) values obtained for carbohydrates, fat, energetic value and cocoa were 1.0% (w/w), 1.0% (w/w), 50 kJ (100 g)−1 and 1.4%, respectively. The mean difference (dx–y) and standard deviation of mean differences (sx–y) of the carbohydrates, fat, proteins content, energetic value and cocoa content were 0.9 and 2.4% (w/w), 0.2 and 1.0% (w/w), 9.1 and 50 kJ (100 g)−1, and −0.5 and 1.4%, respectively. The maximum relative error for the prediction (QC) of any of these Parameters for a new sample did not exceed 5.2%.
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Evaluation of the application of attenuated total reflectance–Fourier transform infrared spectrometry (ATR–FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples
Analytical and Bioanalytical Chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
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Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples.
Analytical and bioanalytical chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
F. A. Iñón - One of the best experts on this subject based on the ideXlab platform.
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near infrared diffuse reflectance spectroscopy and neural networks for measuring Nutritional Parameters in chocolate samples
Analytica Chimica Acta, 2007Co-Authors: J. Moros, F. A. Iñón, S. Garrigues, M. GuardiaAbstract:Abstract A rapid and non-destructive method has been developed for the characterization of chocolate samples based on diffuse reflectance near-infrared Fourier transform spectroscopy (DRIFTS) and artificial neural networks (ANNs). This methodology provides a potentially useful alternative to time-consuming chemical methods of analysis. To assess its utility, 36 chocolate samples purchased from the Spanish market were analyzed for the determination of the main Nutritional Parameters like carbohydrates, fat, proteins, energetic value and cocoa content. Direct triplicate measurements of each sample were carried out by DRIFTS. Cluster hierarchical analysis was used for selecting calibration and validation data sets, resulting in a calibration set comprised of 19 samples and a validation data set of 17 samples. As it is common the presence of non-linear effect in reflectance spectroscopy, ANNs was chosen for data pretreatment. The root-mean-square error of prediction (RMSEP) values obtained for carbohydrates, fat, energetic value and cocoa were 1.0% (w/w), 1.0% (w/w), 50 kJ (100 g)−1 and 1.4%, respectively. The mean difference (dx–y) and standard deviation of mean differences (sx–y) of the carbohydrates, fat, proteins content, energetic value and cocoa content were 0.9 and 2.4% (w/w), 0.2 and 1.0% (w/w), 9.1 and 50 kJ (100 g)−1, and −0.5 and 1.4%, respectively. The maximum relative error for the prediction (QC) of any of these Parameters for a new sample did not exceed 5.2%.
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Evaluation of the application of attenuated total reflectance–Fourier transform infrared spectrometry (ATR–FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples
Analytical and Bioanalytical Chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
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Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples.
Analytical and bioanalytical chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
M. Khanmohammadi - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of the application of attenuated total reflectance–Fourier transform infrared spectrometry (ATR–FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples
Analytical and Bioanalytical Chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
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Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of Nutritional Parameters of yogurt samples.
Analytical and bioanalytical chemistry, 2006Co-Authors: J. Moros, F. A. Iñón, M. Khanmohammadi, S. Garrigues, M. GuardiaAbstract:A critical evaluation of the application of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) and partial least squares (PLS) to the determination of several Nutritional Parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all Nutritional Parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.