DIFFERENTIATION OF LEGUMES THROUGH ELEMENTAL CHEMICAL-COMPOSITION USING FACTOR-ANALYSIS

被引：6

作者：

BARRADO, E ^{[1
]}

PARDO, R ^{[1
]}

CAMARERO, B ^{[1
]}

TESEDO, A ^{[1
]}

ROMERO, H ^{[1
]}

机构：

[1] HOSP CLIN UNIV VALLADOLID,DEPT NUTR & DIETET,VALLADOLID,SPAIN

来源：

FOOD CHEMISTRY | 1994年 / 50卷 / 04期

关键词：

D O I：

10.1016/0308-8146(94)90210-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The proximate composition (water, carbohydrates, proteins, fats and ash and also sodium, potassium and chloride ions) of some legumes in the diet of a clinical hospital, over a 10-year period, has been determined. From the average values, or their graphical representations, large differences between several kinds of legume can be observed, but these differences are clearer and better explained by chemometrics methods (factor analysis and varimax rotation) which produce groupings of the samples into three types (fresh, canned and frozen) according to two factors: nutrients and salt.

引用

页码：389 / 392

页数：4