An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

•ATR–FTIR could be used to determine if sample contains any type of gelatin.•ATR–FTIR could be used to differentiate gelatin samples considering sources.•ATR–FTIR is simpler and less expensive method when comparing with other methods.•ATR–FTIR could be used for rapid determination of gelatin source....

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Veröffentlicht in:	Food chemistry 2016-01, Vol.190, p.1109-1115
Hauptverfasser:	Cebi, Nur, Durak, M. Zeki, Toker, Omer Said, Sagdic, Osman, Arici, Muhammet
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals ATR–FTIR Bovine Cattle Chemometrics Fish Fishes - growth & development Gelatin Gelatin - chemistry Hierarchical cluster Porcine Principal Component Analysis Principle component analysis (PCA) Spectroscopy, Fourier Transform Infrared - methods Swine
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