Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters

Daniel Tsegay Berhe; Carl Emil Aae Eskildsen; Rene Lametsch; Marchen S. Hviid; Franciscus Winfried J van der Berg; Søren Balling Engelsen

doi:10.1016/j.meatsci.2015.08.009

Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters

Daniel Tsegay Berhe, Carl Emil Aae Eskildsen, Rene Lametsch, Marchen S. Hviid, Franciscus Winfried J van der Berg, Søren Balling Engelsen

Food Analytics and Biotechnology

31 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	111
Pages (from-to)	18-26
Number of pages	9
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2015.08.009
Publication status	Published - 1 Jan 2016

Keywords

Raman spectroscopy
Fatty acid
Iodine value
Backfat
Chemometrics
Non-targeted calibration

Access to Document

10.1016/j.meatsci.2015.08.009

Fingerprint

Dive into the research topics of 'Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters'. Together they form a unique fingerprint.

Cite this

Berhe, D. T., Eskildsen, C. E. A., Lametsch, R., Hviid, M. S., van der Berg, F. W. J., & Engelsen, S. B. (2016). Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters. Meat Science, 111, 18-26. https://doi.org/10.1016/j.meatsci.2015.08.009

Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters. / Berhe, Daniel Tsegay; Eskildsen, Carl Emil Aae; Lametsch, Rene et al.
In: Meat Science, Vol. 111, 01.01.2016, p. 18-26.

Research output: Contribution to journal › Journal article › Research › peer-review

Berhe, DT, Eskildsen, CEA, Lametsch, R, Hviid, MS, van der Berg, FWJ & Engelsen, SB 2016, 'Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters', Meat Science, vol. 111, pp. 18-26. https://doi.org/10.1016/j.meatsci.2015.08.009

@article{e26bd11f4ce34d2286aa071b5a43d9ae,

title = "Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters",

keywords = "Raman spectroscopy, Fatty acid, Iodine value, Backfat, Chemometrics, Non-targeted calibration",

author = "Berhe, {Daniel Tsegay} and Eskildsen, {Carl Emil Aae} and Rene Lametsch and Hviid, {Marchen S.} and {van der Berg}, {Franciscus Winfried J} and Engelsen, {S{\o}ren Balling}",

year = "2016",

month = jan,

day = "1",

doi = "10.1016/j.meatsci.2015.08.009",

language = "English",

volume = "111",

pages = "18--26",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics

T2 - understanding the cage of covariance between highly correlated fat parameters

AU - Berhe, Daniel Tsegay

AU - Eskildsen, Carl Emil Aae

AU - Lametsch, Rene

AU - Hviid, Marchen S.

AU - van der Berg, Franciscus Winfried J

AU - Engelsen, Søren Balling

PY - 2016/1/1

Y1 - 2016/1/1

KW - Raman spectroscopy

KW - Fatty acid

KW - Iodine value

KW - Backfat

KW - Chemometrics

KW - Non-targeted calibration

U2 - 10.1016/j.meatsci.2015.08.009

DO - 10.1016/j.meatsci.2015.08.009

M3 - Journal article

C2 - 26331962

SN - 0309-1740

VL - 111

SP - 18

EP - 26

JO - Meat Science

JF - Meat Science

ER -