Classification of Organic and Conventional Cocoa Beans Using Laser-Induced Fluorescence Spectroscopy Combined with Chemometric Techniques-Reference-Cited by-同舟云学术

Classification of Organic and Conventional Cocoa Beans Using Laser-Induced Fluorescence Spectroscopy Combined with Chemometric Techniques

Published:2023-11-16 Issue: Volume: Page:
ISSN:1053-0509
Container-title:Journal of Fluorescence
language:en
Short-container-title:J Fluoresc

Author:

Pappoe Justice Allotey,Mongson Olivia,Amuah Charles Lloyd Yeboah,Opoku-Ansah Jerry,Adueming Peter Osei-Wusu,Boateng Rabbi,Eghan Moses Jojo,Sackey Samuel Sonko,Anyidoho Elliot Kwaku,Huzortey Andrew Atiogbe,Anderson Benjamin,Vowotor Michael Kwame,Teye Ernest

Publisher

Springer Science and Business Media LLC

Subject

Law,Clinical Biochemistry,Spectroscopy,Sociology and Political Science,Social Sciences (miscellaneous),Clinical Psychology,Biochemistry

Link

https://link.springer.com/content/pdf/10.1007/s10895-023-03499-3.pdf

Reference49 articles.

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3. Schinella G, Mosca S, Cienfuegos-Jovellanos E et al (2010) Antioxidant properties of polyphenol-rich cocoa products industrially processed. Food Res Int 43:1614–1623. https://doi.org/10.1016/j.foodres.2010.04.032

4. Nazaruddin R, Seng LK, Hassan O, Said M (2006) Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation. Ind Crops Prod 24:87–94. https://doi.org/10.1016/j.indcrop.2006.03.013

5. Mazor Jolić S, Radojčić Redovniković I, Marković K et al (2011) Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. Int J Food Sci Technol 46:1793–1800. https://doi.org/10.1111/j.1365-2621.2011.02670.x