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Published 2019

Read in Norwegian

Publication details

Pages : 39–44

Year : 2019

Publication type : Academic chapter/article/Conference paper

Contributors : Eskildsen, Carl Emil Aae; Næs, Tormod; Wold, Jens Petter; Afseth, Nils Kristian; Engelsen, Søren Balling

Part of : Proceedings of the 18th International Conference on Near Infrared Spectroscopy 2017 Denmark ( IM Publications , 2019 )

Year : 2019

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

In recent years, vibrational spectroscopy has been used to predict detailed sample composition like protein and fatty acid profiles. This study shows that
fatty acid predictions from near infrared measurements in food stuffs rely on covariance structures amongst the fatty acids. These covariance structures, in
turn, vary with factors like breed, age, feed, season etc. and therefore they are not likely to remain constant. Consequently, the robustness and validity of
the developed calibration models will be compromised.

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