Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains-Reference-Cited by-同舟云学术

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Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains

Published:2022-12-07 Issue:2 Volume:17 Page:1640-1650
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Cheng Weimin,Xu Zhuopin,Fan Shuang,Liu Binmei,Zhang Pengfei,Xia Jiafa,Li Zefu,Wang Yuanlei,Wang Qi,Wu Yuejin^ORCID

Funder

Innovative Research Group Project of the National Natural Science Foundation of China

2021 Research Program of Sanya Yazhou Bay Science and Technology

Hefei Science and Technology Project

Anhui Science and Technology Major Project

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01686-7.pdf

Reference33 articles.

1. A. Großkopf, A. Simm, Z. Gerontol. Geriatr. 53, 290–294 (2020). https://doi.org/10.1007/s00391-020-01726-1

2. K.Y. Tao, W.W. Yu, S. Prakash, R.G. Gilbert, Carbohydr. Polym. 219, 251–260 (2019)

3. M.C. Custodio, R.P. Cuevas, J. Ynion, A.G. Laborte, M.L. Velasco, M. Demont, Trends Food Sci. Technol. 92, 122–137 (2019)

4. Q.Y. Lu, Y.M. Chen, T. Mikami, M. Kawano, Z.G. Li, J. Food Eng. 79, 1445–1451 (2007)

5. K.Y. Tao, W.W. Yu, S. Prakash, R.G. Gilbert, Food Sci. Hum. Wellness 9, 130–135 (2020)

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3. Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility;Food Reviews International;2023-10-26

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