Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)-Reference-Cited by-同舟云学术

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Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)

Published:2015-11-23 Issue:3 Volume:8 Page:306-322
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Siche Raúl^ORCID,Vejarano Ricardo,Aredo Victor,Velasquez Lia,Saldaña Erick,Quevedo Roberto

Funder

Fondo para la Innovación, la Ciencia y la Tecnología - FINCyT

CANON - Universidad Nacional de Trujillo - UNT

Programa Nacional de Becas y Crédito Educativo - PRONABEC, Peru

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

http://link.springer.com/content/pdf/10.1007/s12393-015-9137-8.pdf

Reference135 articles.

1. Abdel-Nour N, Ngadi M (2011) Detection of omega-3 fatty acid in designer eggs using hyperspectral imaging. Int J Food Sci Nutr 62(4):418–422

2. Achata E, Esquerre C, O’Donnell C, Gowen A (2015) A study on the application of near infrared hyperspectral chemical imaging for monitoring moisture content and water activity in low moisture systems. Molecules 20:2611–2621

3. Andrés S, Silva A, Soares-Pereira AL, Martins C, Bruno-Soares AM, Murray I (2008) The use of visible and near infrared reflectance spectroscopy to predict beef M. Longissimus thoracis et lumborum quality attributes. Meat Sci 78:217–224

4. Ariana DP, Lu R, Guyer DE (2006) Near-infrared hyperspectral reflectance imaging for detection of bruises on pickling cucumbers. Comput Electron Agric 53:60–70

5. Ariana DP, Lu R (2008) Quality evaluation of pickling cucumbers using hyperspectral reflectance and transmittance imaging: Part II. Performance of a prototype. Sens Instrum Food Qual Saf 2:152–160

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