Effect of wheat roasting conditions and wheat type on short-wave infrared (SWIR) spectral data of whole and milled wheat by ANOVA-simultaneous component analysis

Author:

van Rooyen Jana,Marini Federico,Orth Sebastian HelmutORCID,Oyeyinka Samson Adeoye,Simsek SenayORCID,Manley MarenaORCID

Funder

Harry Crossley Foundation

PepsiCo

Universiteit Stellenbosch

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference35 articles.

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2. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics;Amigo;Food Chem.,2019

3. Identification of spectral regions of the key components in the near infrared spectrum of wheat grain;Joe;Proceedings of IEEE International Conference on Circuit, Power and Computing Technologies, ICCPCT,2017

4. Rapid Visco Analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review;Balet;Food Anal. Methods,2019

5. Effect of damaged starch on the rheological properties of wheat starch suspensions;Barrera;J. Food Eng.,2013

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