A comparison between near-infrared (NIR) and mid-infrared (ATR-FTIR) spectroscopy for the multivariate determination of compositional properties in wheat bran samples

Assessment of Polysaccharides from Mycelia of genus Ganoderma by Mid-Infrared and Near-Infrared Spectroscopy

“…In order to achieve a more convenient approach to quantitative assessment of polysaccharides in Ganoderma mycelia , non-destructive spectroscopic approaches including infrared spectroscopy thus become especially attractive for their outstanding advantages in cost, efficiency, sample preparation and instrument operation. In fact, infrared spectroscopy (including both mid-infrared and near-infrared spectroscopy) is widely used today in the agriculture 33 , 34 and pharmaceutical industry 35 , 36 , and shows great potential for the application in food processing industry as well 37 , 38 .…”

Process analytical technology for bakery industry: A review

“…It was studied by Schober and Sroan (2018) that textural and structural properties of final baked products significantly depended on initial flour protein percentage. (Hell et al, 2016). Results showed a good predictability in proposing water content, ash, and protein with an R 2 of 0.78, 0.66, and 0.91, respectively.…”

“…The baked product composition is primarily influenced by flour pro- (Cocchi et al, 2005) Presence of gluten and starch in wheat flour extracted at 1,200 and 1,185 nm (Chen, Zhu, & Zhao, 2017) Starch, ash, and dietary fiber content of flour was studied using NIR spectral waves (Hell et al, 2016) Protein content of soft and hard flour prepared for biscuit dough quantified at 1,100-2,400 nm (Bayram & Korkut, 2018) Protein content, moisture content, particle size, lipid content, and gluten detected (Dowell et al, 2016) Protein prediction in barley and malt flour detected using PLS and MLS, under the spectral range 1,100-2,500 nm (Caporaso, Whitworth, & Fisk, 2018) Flour identifications based on the presence of inorganic additives at different levels in some flours were performed at 400-2,489 nm (Manley & Baeten, 2018) Developed NIR method to estimate total protein in brown rice (Jimenez et al, 2019) The three spectral peaks 995, 1,205, and 1,470 nm contributed to the potency to predict a model to assess the flour protein, starch fraction, and moisture content (Ibrahim, Varga, Jolánkai, & Safranyik, 2018) US-acoustic Ultrasonic pulsar 5027PR Flour and dough properties prepared for sweet rolls detected (Garcia-Alvarez et al, 2006) Solid/nonsolid flour density and air-content determined by measuring acoustics impedance and energy generated by US-A (Elfawakhry, Hussein, & Becker, 2011) Flour water content measurement characterized for flour thickness of 2 mm (Salimi Khorshidi, Storsley, Malunga, Thandapilly, & Ames, 2018) β-Glucan content in wheat flour prepared for noodles was analyzed (Khorshidi, 2016) Studied the mechanical properties of flour under reduced pressure with US acoustic system of 0.05 MHz Protein-starch and protein-protein interaction in wheat flour used for noodles detected Wheat-flour-water ratio was detected using ultrasound system at 2.5 MHz Measured mechanical properties of noo...…”

The Passive Contact Stability of Blue Sheep Hoof Based on Structure, Mechanical Properties, and Surface Morphology

“…The FTIR spectra were acquired in attenuated total reflectance (ATR) mode. Attenuated total reflectance (ATR) midinfrared (MIR) spectroscopy is a non-invasive technique for functional group analysis (Kamal and Karoui, 2015;Wu et al, 2015;Hell et al, 2016). This technique has the advantages of high speed, not requiring reagents and being non-destructive (Karoui et al, 2010).…”