Determination of starch content in adulterated fresh cheese using hyperspectral imaging

Author:

Barreto Abel,Cruz-Tirado J.P.,Siche Raúl,Quevedo Roberto

Funder

Programa Nacional de Innovación para la Competitividad y Productividad Innóvate Perú

Universidad Nacional de Trujillo

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen- thawed porcine longissimus dorsi muscles;Barbin;Innovative Food Science and Emerging Tecnologies,2013

2. Determinación de adulterantes en leches crudas acopiadas en procesadoras de quesos en Montería (Córdoba);Calderón - Rangel;Orinoquia,2013

3. Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese;Diamantino;LWT Food Science and Technology,2014

4. Hyperspectral imaging for non-destructive determination of some quality attributes for strawberries;ElMasry;Journal of Food Engineering,2007

5. FAO. 2001. Codex Alimentario. CODEX STAN 221-2001.

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