Identification of rice flour types with near-infrared spectroscopy associated with PLS-DA and SVM methods-Reference-Cited by-同舟云学术

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Identification of rice flour types with near-infrared spectroscopy associated with PLS-DA and SVM methods

Published:2019-12-21 Issue:3 Volume:246 Page:527-537
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sampaio Pedro Sousa,Castanho Ana,Almeida Ana Sofia,Oliveira Jorge,Brites Carla

Funder

Portuguese Fundação para a Ciência e Tecnologia

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-019-03419-5.pdf

Reference47 articles.

1. Kong X, Zhu P, Sui Z, Bao J (2015) Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinization temperature combinations. Food Chem 172:433–440

2. Masuda N, Tsujinaka H, Hirai H, Yamashita M, Ueda T, Ogata N ((2003) ) Mapping of quantitative trait loci controlling physico-chemical properties of rice grain (Oryza sativa L.). Breed Sci 53(1):(1):209–215–215. https://doi.org/10.1186/s12886-019-1076-3

3. Xie L, Chen N, Duan B, Zhu Z, Liao X (2008) Impact of proteins on pasting and cooking properties of waxy and non-waxy rice. J Cereal Sci 47:372–379

4. Champagne ET, Bett KL, Vinyard BT, Webb BD, McClung AM, Barton FE (1997) Effects of drying conditions, final moisture content and degree of milling on rice flavor. J Cereal Chem 74:566–570

5. Champagne ET, Lyon BG, Min BK, Vinyard BT, Bett KL, BartonFE WBD, McClung AM, Moldenhauer KA, Linscombe S, Kohlwey MKS (1998) Effects of postharvest processing on rice texture profile analysis. J Cereal Chem 75:181–186

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