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Food group/appendix | Examples of parameters evaluated and one of related research articles | Methods applied |
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Secondary food commodities of plant origin/D.1 | Content | Wavelength selection PLS PCA |
(i) Starch, sugar, nitrogen, and ash (Lebot et al. [216]) |
(ii) Hollow heart (Dacal-Nieto et al. [217]) |
(iii) Bioactive components (Jourbert et al. [218]) |
(iv) Glucan and protein (Bellato et al. [219]) |
Adulteration (Laasonen et al. [224]) |
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Derived products of plant origin/D.2 | Content | Multivariate calibration PLS, MLR |
(i) Dry extract and sugars (Li et al. [225]) |
(ii) Acids (Chen et al. [226]) |
(iii) Alcohol (González-Sáiz et al. [227]) |
(iv) Soluble solids and pH (Liu and He [229]) |
(v) Oils (Ng et al. [230]) |
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Manufactured foods (single ingredient) of plant origin aquatic animal products/D.3 | Content | Wavelength selection PLS, LS, PCA |
(i) Carbohydrate (Chen and Lei [232]) |
(ii) Soluble solids and pH (Liu et al. [238]) |
(iii) Methanol (Dambergs et al. [233]) |
(iv) Acids (Fan et al. [236]) |
Protein-lipid-carbohydrate interactions (Bruun [237]) |
Authentication (Cozzolino et al. [239]) Age |
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manufactured foods (multi-ingredient) of plant origin/D.4 | Content | PLS Wavelength selection |
Fat (Vines et al. [243]) |
Moisture (Kays et al. [245]) |
Impurity (Fernández Pierna et al. [64]) |
Total fiber amount (Kays et al. [246]) |
Structural properties (de Alencar Figueiredo et al. [253]) |
Handling and fermentation (Bruun et al. [254]) |
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