The application of near infrared reflectance spectroscopy to measure the degree of processing in extrusion cooking processes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
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2. Application of multivariate analyses to NIR spectra of gelatinized starch;Bertrand;Appl. Spectrosc.,1992
3. FT-NIR monitoring system for the studies of denaturation of proteins at elevated pressures and temperatures;Cho,1994
4. The use of principal components in the analysis of near infrared spectra;Cowe;Appl. Spectrosc.,1985
5. Tentative assignment of the 1440 nm absorption band in the near infrared spectrum of crystalline sucrose;Davies;Appl. Spectrosc.,1988
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4. Extrusion: Cooking;Handbook of Food Processing;2015-10-08
5. Near-infrared Imaging and Spectroscopy;Imaging with Electromagnetic Spectrum;2014
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