Connective and adipose tissue detection by simultaneous fluorescence and reflectance measurements with an on-line meat probe-Reference-Cited by-同舟云学术

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Connective and adipose tissue detection by simultaneous fluorescence and reflectance measurements with an on-line meat probe

Published:2000-01 Issue:9 Volume:33 Page:749-757
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Swatland H.J

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Use of fibre optics to study the transition from clear to opaque whey protein gels;Barbut;Food Research International,1996

2. Liquid core waveguide with fiber optic coupling for remote pollution monitoring in the deep ultraviolet;Belz;Water Science and Technology,1998

3. Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy;Chen;Journal of Food Science,1997

4. Classification of on-line poultry carcasses with backpropogation neural networks;Chen;Journal of Food Process Engineering,1998

5. Discrimination between fresh and frozen-then-thawed beef m longissimus dorsi by combined visible–near infrared reflectance spectroscopy;Downey;Meat Science,1997

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1. UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness;Food Chemistry;2022-12

2. Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing;Advances in Food Authenticity Testing;2016

3. Sarcomere length determination using front-face fluorescence polarization;Meat Science;2008-11

4. Meat quality assessment using biophysical methods related to meat structure;Meat Science;2008-09

5. Fluorescence spectroscopy and chemometrics in the food classification − a review;Czech Journal of Food Sciences;2008-01-07

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