Adulterant estimation in paprika powder using deep learning and chemometrics through near-infrared spectroscopy
Author:
Funder
Universidad Nacional de Frontera, Sullana
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00521-024-09830-8.pdf
Reference50 articles.
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2. Rodriguez-Saona L, Giusti M, Shotts M (2016) 4 - advances in infrared spectroscopy for food authenticity testing. In: Downey G (ed) Advances in food authenticity testing. Woodhead Publishing, Sawston, pp 71–116. https://doi.org/10.1016/B978-0-08-100220-9.00004-7
3. de Lima A, Batista A, de Jesus J, Silva J, de Araújo A, Santos L (2020) Fast quantitative detection of black pepper and cumin adulterations by near-infrared spectroscopy and multivariate modeling. Food Control 107:106802. https://doi.org/10.1016/j.foodcont.2019.106802
4. Sasikumar B, Swetha VP, Parvathy VA, Sheeja TE (2016) 22 - advances in adulteration and authenticity testing of herbs and spices. In: Downey G (ed) Advances in food authenticity testing. Woodhead Publishing, Sawston, pp 585–624. https://doi.org/10.1016/B978-0-08-100220-9.00022-9
5. Lee S, Lohumi S, Lim H, Gotoh T, Cho B, Kim M, Lee S (2015) Development of a detection method for adulterated onion powder using Raman spectroscopy. J Fac Agric Kyushu Univ 60(1):151–156. https://doi.org/10.5109/1526312
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