(1)H NMR and UV-visible data fusion for determining Sudan dyes in culinary spices.
Talanta. 2011 May 15; 84(3): 829-33
Di Anibal CV, Callao MP, Ruisánchez I
Two data fusion strategies (variable and decision level) combined with a multivariate classification approach (Partial Least Squares-Discriminant Analysis, PLS-DA) have been applied to get benefits from the synergistic effect of the information obtained from two spectroscopic techniques: UV-visible and (1)H NMR. Variable level data fusion consists of merging the spectra obtained from each spectroscopic technique in what is called “meta-spectrum” and then applying the classification technique. Decision level data fusion combines the results of individually applying the classification technique in each spectroscopic technique. Among the possible ways of combinations, we have used the fuzzy aggregation connective operators. This procedure has been applied to determine banned dyes (Sudan III and IV) in culinary spices. The results show that data fusion is an effective strategy since the classification results are better than the individual ones: between 80 and 100% for the individual techniques and between 97 and 100% with the two fusion strategies.
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Cornish Guardian; Truro (UK) - Looe restaurant commits itself to nurturing talent
April 27, 2011 —
BARCLAY HOUSE Hotel and Restaurant at Looe is again supporting Jamie Oliver’s Fifteen foundation. For the third year running, the…
Wed, 27 Apr 2011 00:00:00 PDT
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Pennsylvania Culinary Institute Hosts Cooking School Open House
Hands-on preparation of a meal, pastry or bar beverages will be presented.
Read the full story at http://www.prweb.com/releases/2005/06/prweb251933.htm
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Beer met food at the Culinary Institute | Ballard on Beer …
It pays to watch the judges in the competitions on the Food Network. Attending this week’s Beer Meet Food, Food Meet Beer cooking contest at the Culinary Institute of Charleston (on the Palmer Campus), I ended up in the spotlight as one …
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