Optimisation of near-infrared reflectance model in measuring protein and amylose content of rice flour-Reference-Cited by-同舟云学术

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Optimisation of near-infrared reflectance model in measuring protein and amylose content of rice flour

Published:2014-01 Issue: Volume:142 Page:92-100
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xie L.H.,Tang S.Q.,Chen N.,Luo J.,Jiao G.A.,Shao G.N.,Wei X.J.,Hu P.S.

Funder

National 863 Plan Project of China

National S&T Major Project of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Official methods of analysis;Association of Official Analytical Chemists (AOAC),1999

2. Prediction of rice starch quality parameters by near infrared reflectance spectroscopy;Bao;Journal of Food Science,2001

3. Determination of thermal and retrogradation properties of rice starch using near-infrared spectroscopy;Bao;Journal of Cereal Science,2007

4. Determination of apparent amylose content, pasting properties and gel texture of rice starch by near-infrared spectroscopy;Bao;Journal of the Science of Food and Agriculture,2007

5. Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review;Bart;Journal of Postharvest Biology and Technology,2007

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