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- W1524411428 abstract "Abstract This chapter describes some of the state‐of‐the‐art applications of mid‐IR spectroscopy in tandem with chemometric tools for diagnosing changes in polysaccharides and other carbohydrates during processing. Following a brief review on the use of mid‐IR spectroscopy and chemometric tools for analysis of carbohydrates and polysaccharides, three main areas of the application of infrared spectroscopy in food analysis are highlighted: (i) the distinction of pectic polysaccharides by their degree of esterification, (ii) the classification of carbohydrates, and (iii) the quantification of carbohydrates. To illustrate how the changes in polysaccharides may be followed by mid‐IR spectroscopy, examples of the analyses of cell wall polysaccharides of olives during processing to table olives and cell wall polysaccharide extracts of a sun‐dried processed pear are presented. They exemplify the advantage of FT‐IR spectroscopy as a rapid, versatile, and sensitive tool for elucidating the structure, physical properties, and interactions of carbohydrates. Furthermore, when coupled with the appropriate chemometric tools, it allows a wider application in the agro‐food industry, potentially providing low‐cost approaches and allowing the study of ever‐increasing complex systems." @default.
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- W1524411428 date "2001-12-20" @default.
- W1524411428 modified "2023-10-16" @default.
- W1524411428 title "The Potential of Mid‐Infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing" @default.
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- W1524411428 doi "https://doi.org/10.1002/0470027320.s8945" @default.
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