Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments-Reference-Cited by-同舟云学术

Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

Published:2017-02-21 Issue:7 Volume:57 Page:1524-1538
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:

Wang Lu¹²,Sun Da-Wen¹²³,Pu Hongbin¹²,Cheng Jun-Hu¹²

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China

2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China

3. Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1115954

Reference174 articles.

1. Near infrared spectroscopy: An analytical tool to predict coffee roasting degree

2. Prediction of the goat milk fatty acids by near infrared reflectance spectroscopy

3. Determination of edible oil parameters by near infrared spectrometry

4. Genetic variability of milk fatty acids

5. Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

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