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Journal of Spectroscopy
Volume 2013, Article ID 973623, 7 pages
Research Article

Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development

1College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
2School of Food Science, Washington State University, Pullman, WA 99164, USA

Received 14 March 2013; Accepted 20 May 2013

Academic Editor: Christoph Krafft

Copyright © 2013 Zhuqing Xiao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [3 citations]

The following is the list of published articles that have cited the current article.

  • Yungang Shen, Shunsheng Chen, Rui Du, Zhuqing Xiao, Yiqun Huang, Barbara A. Rasco, and Keqiang Lai, “Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy,” Journal of Food Measurement and Characterization, 2014. View at Publisher · View at Google Scholar
  • Yun Pan, Keqiang Lai, Yuxia Fan, Chunying Li, Lu Pei, Barbara A. Rasco, and Yiqun Huang, “ Determination of Tert- Butylhydroquinone in Vegetable Oils Using Surface-Enhanced Raman Spectroscopy ,” Journal of Food Science, 2014. View at Publisher · View at Google Scholar
  • Latthika Wimonsiri, Pitiporn Ritthiruangdej, Sumaporn Kasemsumran, Nantawan Therdthai, Wasaporn Chanput, and Yukihiro Ozaki, “Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy,” Journal of Near Infrared Spectroscopy, vol. 25, no. 5, pp. 330–337, 2017. View at Publisher · View at Google Scholar