Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava
BACKGROUND: The purpose of this study was to investigate the potential of hyperspectral imaging for the characterization of cooking quality parameters, dry matter content (DMC), water absorption (WAB), and texture in cassava genotypes contrasting for their cooking quality. RESULTS: Hyperspectral ima...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2024
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/130907 |
Ejemplares similares: Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava
- Hyperspectral calibration database on fresh cassava to predict optimal cooking time (OCT) and water absorption at 30'
- Rapid analysis of starch, sugar, and amylose in fresh yam tubers and boiled yam texture using near-infrared hyperspectral imaging and chemometrics
- MIRS Database on cassava cell wall to predict cooking time at CIAT, Colombia
- A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization
- International Cooperative Test on Texture of Cooked Rice
- International Cooperative Comparison of Instrument Methods for Cooked Rice Texture