Rapid analysis of starch, sugar, and amylose in fresh yam tubers and boiled yam texture using near-infrared hyperspectral imaging and chemometrics
The study investigated the use of the near-infrared hyperspectral imaging (NIR-HSI) technique (932 – 1721 nm) to rapidly evaluate the starch, sugar, and amylose content of fresh, intact yam tubers and the textural qualities of boiled yam. These quality characteristics often influence consumers’ and...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2025
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/174249 |
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