Art

J-GLOBAL ID：200902258466913838   Reference number：05A0491921

Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy (FT-IR)

フーリエ変換赤外分光分析(FT-IR)を用いる豆乳中の主要成分の迅速定量分析

Author (6)： NAKASATO Katsuhiko (Iwate Univ., Morioka, JPN) ,  ONO Tomotada (Iwate Univ., Morioka, JPN) ,  ISHIGURO Takahiro (Iwate Univ., Morioka, JPN) ,  TAKAMATSU Michihiko (Iwate Univ., Morioka, JPN) ,  TSUKAMOTO Chigen (Iwate Univ., Morioka, JPN) ,  MIKAMI Masayuki (Iwate Univ., Morioka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 10  Issue： 2  Page： 137-142  Publication year： May. 2004 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Soy Milk ,...

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JST classification (2)： Food analysis  (FJ01030U) ,  Vegetables and processed vegetable products  (FJ11020O)

Reference (18)：

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• Briandet, R., Kemsley, E.K. and Wilson, R.H. (1996). Discrimination of arabica and robusta in instant coffee by Fourier transform infrared spectroscopy and chemometrics. J. Agric. Food Chem., 44, 170-174.
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• Edelmann, A., Diewok, J., Schuster, K.C. and Lendl, B. (2001). Rapid method for the discrimination of red wine cultivars based on midinfrared spectroscopy of phenolic wine extracts. J. Agric. Food Chem., 49, 1139-1145.

Terms in the title (6)： フーリエ変換赤外分光分析 ,  Ir ,  豆乳 ,  主要成分 ,  迅速定量 ,  分析