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Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

  • Published:2018-08 Issue: Volume:258 Page:343-351
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Caporaso Nicola,Whitworth Martin B.,Fowler Mark S.,Fisk Ian D.

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Cocoa bean composition and chocolate flavour development;Afoakwa;Chocolate Science and Technology,2016

2. The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (−)-epicatechin contents in unfermented and sun-dried beans of Criollo cocoa;Álvarez;Journal of Near Infrared Spectroscopy,2012

3. Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder;Bonvehi;Food Chemistry,1997

4. Data handling in hyperspectral image analysis;Burger;Chemometrics and Intelligent Laboratory Systems,2011

5. Handbook of near-infrared analysis,2007
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