Application of Hyperspectral Technique for Color Classification Avocados Subjected to Different Treatments-Reference-Cited by-同舟云学术

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Application of Hyperspectral Technique for Color Classification Avocados Subjected to Different Treatments

Published:2009-11-17 Issue:1 Volume:5 Page:252-264
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Karimi Yousef,Maftoonazad Neda,Ramaswamy Hosahalli S.,Prasher Shiv O.,Marcotte Michele

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-009-0292-x.pdf

Reference25 articles.

1. Bender, R.-J., Brecht, J.-K., Sargent, S.-A., Navarro, J.-C., & Campbell, C.-A. (1993). Ripening initiation and storage performance of avocados treated with an edible film coating. Acta Horticulturae, 343, 184–186.

2. Bostater, C.-R. (1998). Imaging derivative spectroscopy for vegetation dysfunction assessments. SPIE, 3499, 277–285.

3. Fathi, M., Mohebbi, M., & Ali Razavi, S. M. (2009) Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0222-y

4. Johnson, D.-E. (1998). Applied multivariate methods for data analysts. Pacific Grove, CA: Brooks/Cole Publishing.

5. Johnston, J.-W., & Banks, N.-H. (1998). Selection of a surface coating and optimization of its concentration for use on ‘‘Hass’’ avocado (Persea americana Mill) fruit. New Zealand Journal of Crop and Horticultural Science, 26(2), 143–151.

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