Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends
Wheat flour is a food ingredient used in different processed food products, including pasta, cake, bread, among others. Therefore, the authentication and assurance of good quality are of great importance. Traditional techniques used for quality parameters determinations are laborious, destructive, a...
| Autores principales: | , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2022
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/8351 https://www.sciencedirect.com/science/article/abs/pii/S0956713522003085 |
Ejemplares similares: Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends
- In-line Application of Visible and Near-Infrared Diffuse Reflectance Spectroscopy to Identify Apple Varieties
- Application of near Infrared Spectroscopy to the Quality Control of Citrus Fruits and Mango
- Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta
- Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy
- Non-destructive assessment of ’Fino’ lemon quality through ripening using NIRS and chemometric analysis
- VIS/NIR hyperspectral imaging and N-way PLS-DA models for detection of decay lesions in citrus fruits