Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review-Reference-Cited by-同舟云学术

Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review

Published:2016-12-28 Issue:5 Volume:57 Page:1039-1051
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Su Wen-Hao¹,He Hong-Ju¹,Sun Da-Wen¹

Affiliation:

1. Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1082966

Reference147 articles.

1. Non–destructive Detection of Hollow Heart in Potatoes Using Hyperspectral Imaging

2. Suitability of Oat, Millet and Sorghum in Breadmaking

3. Cubes and slices

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