Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses-Reference-Cited by-同舟云学术

Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses

Published:2018-04-16 Issue:7 Volume:55 Page:2457-2466
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Barbin Douglas Fernandes^ORCID,Maciel Leonardo Fonseca,Bazoni Carlos Henrique Vidigal,Ribeiro Margareth da Silva,Carvalho Rosemary Duarte Sales,Bispo Eliete da Silva,Miranda Maria da Pureza Spínola,Hirooka Elisa Yoko

Funder

CAPES

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3163-5/fulltext.html

Reference34 articles.

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2. AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington

3. Barbin DF, ElMasry G, Sun D-W, Allen P (2012) Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging. Anal Chim Acta 719:30–42

4. Barbin DF, ElMasry G, Sun D-W, Allen P (2013) Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging. Food Chem 138:1162–1171

5. Barbin DF, Kaminishikawahara CM, Soares AL, Mizubuti IY, Grespan M, Shimokomaki M, Hirooka EY (2015) Prediction of chicken quality attributes by near infrared spectroscopy. Food Chem 168:554–560

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