Refractance window (RW) concentration of milk‐Part II: Computer vision approach for optimizing microbial and sensory qualities-Reference-Cited by-同舟云学术

Refractance window (RW) concentration of milk‐Part II: Computer vision approach for optimizing microbial and sensory qualities

Published:2021-07-02 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Al‐Hilphy Asaad R.¹^ORCID,Ali Haider I.¹,Al‐IEssa Sajedah A.¹,Lorenzo José M.²³^ORCID,Barba Francisco J.⁴^ORCID,Gavahian Mohsen⁵^ORCID

Affiliation:

1. Department of Food Science, College of Agriculture University of Basrah Basrah Iraq

2. Centro Tecnológico de la Carne de Galicia San Cibrao das Viñas Spain

3. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain

4. Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València València Spain

5. Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15702

Reference52 articles.

1. Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System

2. Effect of heat treatment on the characteristics and oil yield of Moringa oleifera seeds;Adejumo B. A.;International Journal of Engineering Science,2013

3. Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration

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