Authentication of cocoa (Theobroma cacao) bean hybrids by NIR-hyperspectral imaging and chemometrics-Reference-Cited by-同舟云学术

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Authentication of cocoa (Theobroma cacao) bean hybrids by NIR-hyperspectral imaging and chemometrics

Published:2020-12 Issue: Volume:118 Page:107445
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Cruz-Tirado J.P.,Fernández Pierna Juan Antonio,Rogez Hervé,Barbin Douglas Fernandes,Baeten Vincent

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference47 articles.

1. 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

2. NIR hyperspectral imaging methods for quality and safety control of food and feed products: Contributions to four European projects;Baeten;NIR News,2010

3. Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses;Barbin;Journal of Food Science & Technology,2018

4. COCOA | Chemistry of processing (B. B. T.-E. of F. S. and N.);Biehl,2003

5. Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans;Caporaso;Food Chemistry,2018

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2. Advances in the individual authentication of cocoa beans: Vis/NIR spectroscopy as a tool to distinguish fermented from unfermented beans and classify genotypes in the eastern Amazonia;Food Control;2024-10

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