Robust Fourier transformed infrared spectroscopy coupled with multivariate methods for detection and quantification of urea adulteration in fresh milk samples

Robust Fourier transformed infrared spectroscopy coupled with multivariate methods for detection and quantification of urea adulteration in fresh milk samples

Abstract Urea is added as an adulterant to give milk whiteness and increase its consistency for improving the solid not fat percentage, but the excessive amount of urea in milk causes overburden and kidney damages. Here, an innovative sensitive methodology based on near‐infrared spectroscopy coupled...

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Bibliographic Details
Main Authors: Fazal Mabood, Liaqat Ali, Ricard Boque, Ghulam Abbas, Farah Jabeen, Quazi Mohammad Imranul Haq, Javid Hussain, Ahmed Moahammed Hamaed, Zakira Naureen, Mahmood Al‐Nabhani, Mohammed Ziauddin Khan, Ajmal Khan, Ahmed Al‐Harrasi
Format: Article
Language:English
Published: Wiley 2020-10-01
Series:Food Science & Nutrition
Subjects:
milk adulteration
NIR spectroscopy
partial least‐squares discriminant analysis
partial least‐squares regressions
principal components analysis
urea
Online Access:https://doi.org/10.1002/fsn3.987

Internet

https://doi.org/10.1002/fsn3.987

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