In situ detection of moisture content and gelatinization degree during rice processing using hyperspectral imaging

Author:

Zhang Yifu,Yang Tongliang,Wang Zheng,Li Shuhong,Chen Ye

Publisher

Elsevier BV

Reference34 articles.

1. Impact of cooking temperature on the quality of quick cooking brown rice;Batista;Food Chem.,2019

2. Hazelnuts classification by hyperspectral imaging coupled with variable selection methods;Bonifazi,2021

3. Non-thermal technology and heating technology for fresh food cooking in the central kitchen processing: A Review;Chen;Food Rev. Int.,2022

4. Grain quality, cooking time, textural property, phenolic content and antioxidant capacity of brown rice from varieties with different amylose content;Corpuv;Asia Life Sci.,2016

5. Principal component analysis of hyperspectral data for early detection of mould in cheeselets;Farrugia;Curr. Res. Food Sci.,2021

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