Development of a predictive model to determine potato flour content in potato-wheat blended powders using near-infrared spectroscopy-Reference-Cited by-同舟云学术

Development of a predictive model to determine potato flour content in potato-wheat blended powders using near-infrared spectroscopy

Published:2018-01-01 Issue:1 Volume:21 Page:2030-2036
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Huang Yanjie¹,Xu Fen¹,Hu Honghai¹²,Dai Xiaofeng¹²³,Zhang Hong¹²³

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China

2. Institute of Staple Food Processing Technology, Institute of Food Science and technology CAAS, Harbin, China

3. Academy of Food Nutrition and Health Innovation, CAAS, Hefei, China

Funder

Beijing Municipal Science and Technology Project

National Natural Science Foundation of China

Special Fund for Agro-scientific Research in the Public Interest of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1502199

Reference27 articles.

1. Siesler, H.W.; Ozaki, Y.; Kawata, S.; Heise, H.M. Near-infrared spectroscopy: principles, instruments, applications, Wiley-VCH 2008; 11pp.

2. Principles, Techniques, and Limitations of Near Infrared Spectroscopy

3. Near infrared spectroscopy applied to the rapid prediction of the floral origin and mineral content of honeys

4. Least-squares support vector machines and near infrared spectroscopy for quantification of common adulterants in powdered milk

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