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Whey protein powder analysis by mid-infrared spectroscopy
Rose Saxton
,
Owen M. McDougal
Chemistry Department
Food and Dairy Innovation Center
Boise State University
Research output
:
Contribution to journal
›
Article
›
peer-review
47
Scopus citations
Overview
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Keyphrases
Mid-infrared Spectroscopy
100%
Powder Analysis
100%
Kjeldahl Method
100%
Whey Protein
100%
Dairy Proteins
75%
Protein Content
50%
High Protein
50%
Doping Experiments
50%
Amide I
50%
Nitrogen Content
25%
Amino Acids
25%
Absorbance
25%
Industry Standards
25%
Milk
25%
Quality Control
25%
Nitrogen Compounds
25%
Limit of Detection
25%
Optical Spectroscopy
25%
Nutraceuticals
25%
Glutamic Acid
25%
Lysine
25%
Glycine
25%
Elder Care
25%
Wave number
25%
Qualitative Characterization
25%
Protein Powder
25%
Dietary Supplements
25%
United States Food
25%
Accurate Reporting
25%
Bodybuilders
25%
Control Measurements
25%
Peak Characteristics
25%
Infant Formula
25%
Protein Standard
25%
Protein Quantity
25%
Amide II
25%
Protein Estimation
25%
Acid Doping
25%
Peak Shape
25%
Customer Confidence
25%
Nutritional Labels
25%
Animal Feed
25%
Product Quality Assurance
25%
Food Science
Dairy Protein
100%
Whey Protein
100%
Amino Acid
66%
Protein Content
66%
Product Quality
33%
Functional Food
33%
Dietary Supplement
33%
Lysine
33%
Glutamic Acid
33%
Infant Formula
33%