Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology-Reference-Cited by-同舟云学术

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Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology

Published:2017-04 Issue: Volume:220 Page:505-509
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cho Jeong-Seok,Bae Hyung-Jin,Cho Byoung-Kwan,Moon Kwang-Deog

Funder

National Research Foundation of Korea

Ministry of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. A study on the application of near infrared hyperspectral chemical imaging for monitoring moisture content and water activity in low moisture systems;Achata;Molecules,2015

2. Near infrared spectroscopy: An analytical tool to predict coffee roasting degree;Alessandrini;Analytica Chimica Acta,2008

3. Standard normal variate transformation and de-trending of near infrared diffuse reflectance spectra;Barnes;Applied Spectroscopy,1989

4. Use of colour parameters for roasted coffee assessment;Bicho;Food Science and Technology (Campinas),2012

5. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans;Bicho;International Journal of Food Sciences and Nutrition,2011

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