A model for the detection of β-glucan content in oat grain based on near infrared spectroscopy-Reference-Cited by-同舟云学术

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A model for the detection of β-glucan content in oat grain based on near infrared spectroscopy

Published:2024-05 Issue: Volume:129 Page:106105
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Yang Zhongyu,Cheng Ze,Su Pengyan,Wang Chao,Qin Minxing,Song Xiaoyan,Xiao Lujie,Yang Wude,Feng Meichen,Zhang Meijun

Funder

Shanxi Agricultural University

Publisher

Elsevier BV

Reference33 articles.

1. Perspective of β-glucan as functional ingredient for food industry;Ahmad;J. Nutr. Food Sci.,2012

2. Abstracts of papers presented at the forty-first annual meetin.;Anderson;Am. Potato J.,1958

3. Effects of environment and variety on content and molecular weight of β-glucan in oats;Andersson;J. Cereal Sci.,2011

4. Use of near infrared reflectance and transmittance coupled to robust calibration for the evaluation of nutritional value in naked oats;Bellato;J. Agric. Food Chem.,2011

5. Determination of protein, total carbohydrates and crude fat contents of foxtail millet using effective wavelengths in NIR spectroscopy;Chen;J. Cereal Sci.,2013

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