Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy-Reference-Cited by-同舟云学术

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Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy

Published:2020-12-11 Issue:14 Volume:54 Page:2304-2314
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Wang Shuo¹²^ORCID,Liu Xiaofang¹²,Tamura Takehiro³,Kyouno Nobuyuki³,Zhang Han¹,Chen Jie Yu¹

Affiliation:

1. Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan

2. College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China

3. Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry, medical,Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2020.1858092

Reference34 articles.

1. NIR calibration in non-linear systems: different PLS approaches and artificial neural networks

2. Pigments and Mixtures Identification by Visible Reflectance Spectroscopy

3. Rapid Determination of the Main Organic Acid Composition of Raw Japanese Apricot Fruit Juices Using Near-Infrared Spectroscopy

4. Fermentation of low-salt miso as affected by supplementation with ethanol

5. Efficacy of near infrared spectroscopy to segregate raw milk from individual cows between herds for product innovation and traceability

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Near-infrared spectroscopy of Chinese soy sauce for quality evaluation;Quality Assurance and Safety of Crops & Foods;2023-01-17

2. Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities;Indigenous Fermented Foods for the Tropics;2023

3. Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics;Journal of Food Measurement and Characterization;2022-04-23

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