Determination of total acid content and moisture content during solid-state fermentation processes using hyperspectral imaging-Reference-Cited by-同舟云学术

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Determination of total acid content and moisture content during solid-state fermentation processes using hyperspectral imaging

Published:2016-04 Issue: Volume:174 Page:75-84
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhu Yaodi,Zou Xiaobo,Shen Tingting,Shi Jiyong,Zhao Jiewen,Holmes Mel,Li Guoquan

Funder

National Science and technology support program

Chinese 863 Program

New century excellent talents in university

national natural science foundation of China

scientific innovation research

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Chemical and discriminate analysis of bovine meat by near infrared reflectance spectroscopy (NIRS);Alomar;Meat Sci.,2003

2. Automated evaluation of food color by means of multivariate image analysis coupled to a wavelet-based classification algorithm;Antonelli;Anal. Chim. Acta,2004

3. Near-infrared hyperspectral reflectance imaging for detection of bruises on pickling cucumbers;Ariana;Comput. Electron. Agric.,2006

4. Distribution of a low dose compound within pharmaceutical tablet by using multivariate curve resolution on Raman hyperspectral images;Boiret;J. Pharm. Biomed.,2015

5. Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet;Cheng;Food Chem.,2015

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