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...

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Bibliographic Details

Main Authors:	Badaró, Amanda Teixeira, Hebling e Tavares, João Pedro, Blasco, José, Aleixos, Nuria, Barbin, Douglas Fernandes
Format:	article
Language:	Inglés
Published:	Elsevier 2022
Subjects:	Hyperspectral imaging Non-destructive techniques Q01 Food science and technology Q04 Food composition N20 Agricultural machinery and equipment Near infrared spectroscopy Bread Pasta Wheat flour Food quality
Online Access:	http://hdl.handle.net/20.500.11939/8351 https://www.sciencedirect.com/science/article/abs/pii/S0956713522003085