Oats are a significant world crop. While nutritional interest in food oats has concentrated on
oats as a source of dietary fiber, the lipid component has both nutritional and technological …

Protein content analysis of foods and ingredients is important for a variety of reasons. This
chapter covers the instrumentation, principles, procedures, advantages, disadvantages, and …

Abstract BACKGROUND Quinoa (Chenopodium quinoa Willd.) has been traditionally used
as a foodstuff in the Andes and it has gained increasing interest in recent years owing to its …

The NIR spectra of 135 samples of the following green crop oats (Avena sativa), barley
(Hordeum vulgare), triticale (x Triticosecale), wheat (Triticum durum), ryegrass (Lolium …

This study evaluated the performance of low-cost, real-time, and field-deployable
spectroscopic instruments operating at near-infrared (NIR) and mid-infrared (MIR) …

This review covers the published literature for the period November 1993 to October 1995
on aspects of infrared spectroscopy that are relevant to chemical analysis. Our review is …

Near infrared reflectance spectroscopy (NIRS) was evaluated as a tool to predict the
chemical composition of freeze-dried mutton. Samples used for the ash, dry matter (DM) …

Near infrared reflectance spectroscopy (NIRS) was used to predict the chemical composition
of freeze–dried ostrich meat samples. Tenderloin (M. ambiens), big drum (M. iliofibularis) …

Effective near-infrared reflectance spectroscopy (NIRS) predictive calibrations were
developed for simultaneous multiple component measurement of constituents (protein, oil …

Protein content analysis of foods and ingredients is important for a variety of reasons. This
chapter covers the instrumentation, principles, procedures, advantages, disadvantages, and …