Determination of pectin content in orange peels by near infrared hyperspectral imaging-Reference-Cited by-同舟云学术

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Determination of pectin content in orange peels by near infrared hyperspectral imaging

Published:2020-09 Issue: Volume:323 Page:126861
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Badaró Amanda Teixeira,Garcia-Martin Juan Francisco,López-Barrera María del Carmen,Barbin Douglas Fernandes,Alvarez-Mateos Paloma

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Universidad de Sevilla

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Identification of fiber added to semolina by near infrared (NIR) spectral techniques;Badaró;Food Chemistry,2019

2. Non-invasive spectroscopic methods to estimate orange firmness, peel thickness, and total pectin content;Bizzani;Microchemical Journal,2017

3. Determination of parameter uncertainty for quantitative analysis of shaddock peel pectin using linear and nonlinear near-infrared spectroscopic models;Chen;Analytical Letters,2018

4. Extraction of pectin from Egyptian orange peel. Factors affecting the extraction;El-Nawawi;Biological Wastes,1987

5. Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef;Elmasry;Journal of Food Engineering,2012

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