Authentication of plant-based protein powders and classification of adulterants as whey, soy protein, and wheat using FT-NIR in tandem with OC-PLS and PLS-DA models
Marina De Géa Neves, Ronei J. Poppi, Márcia Cristina Breitkreitz
Topics & Concepts
AdulterantPartial least squares regressionSoy proteinChemometricsFood scienceGlutenChemistryPlant proteinChromatographyLinear discriminant analysisMathematicsStatisticsSpectroscopy and Chemometric AnalysesIdentification and Quantification in FoodFood Safety and Hygiene