Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy-Reference-Cited by-同舟云学术

Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy

Published:2020-05-07 Issue:6 Volume:13 Page:962-977
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Carbas Bruna^ORCID,Machado Nelson,Oppolzer David,Queiroz Marcelo,Brites Carla,Rosa Eduardo A. S.,Barros Ana I. R. N. A.

Publisher

Springer Science and Business Media LLC

Subject

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

Link

https://link.springer.com/content/pdf/10.1007/s11947-020-02457-2.pdf

Reference44 articles.

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3. Batista, N. N., de Andrade, D. P., Ramos, C. L., Dias, D. R., & Schwan, R. F. (2016). Antioxidant capacity of cocoa beans and chocolate assessed by FTIR. Food Research International, 90, 313–319. https://doi.org/10.1016/J.FOODRES.2016.10.028.

4. Beghi, R., Spinardi, A., Bodria, L., Mignani, I., & Guidetti, R. (2013). Apples nutraceutic properties evaluation through a visible and near-infrared portable system. Food and Bioprocess Technology, 6(9), 2547–2554. https://doi.org/10.1007/s11947-012-0824-7.

5. Clara, D., Pezzei, C. K., Schönbichler, S. A., Popp, M., Krolitzek, J., Bonn, G. K., & Huck, C. W. (2016). Comparison of near-infrared diffuse reflectance (NIR) and attenuated-total-reflectance mid-infrared (ATR-IR) spectroscopic determination of the antioxidant capacity of Sambuci flos with classic wet chemical methods (assays). Analytical Methods, 8(1), 97–104. https://doi.org/10.1039/c5ay01314c.

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