Nondestructive prediction modeling of S‐ovalbumin content in stored eggs based on hyperspectral fusion information-Reference-Cited by-同舟云学术

Nondestructive prediction modeling of S‐ovalbumin content in stored eggs based on hyperspectral fusion information

Published:2019-02-11 Issue:3 Volume:42 Page:e13015
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Fu Dan‐Dan¹^ORCID,Wang Qiao‐Hua¹²³,Ma Mei‐Hu²⁴,Ma Yi‐Xiao¹,Wang Bin¹

Affiliation:

1. College of EngineeringHuazhong Agricultural University Wuhan China

2. National Research and Development Center for Egg ProcessingHuazhong Agricultural University Wuhan China

3. Ministry of Agriculture Key Laboratory of Agricultural Equipment in the Middle and Lower Reaches of the Yangtze River Wuhan China

4. College of Food Science and TechnologyHuazhong Agricultural University Wuhan China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13015

Reference27 articles.

1. Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate

2. Evaluation of soil structural quality using VIS–NIR spectra

3. Correlation and Regression Analysis of Temperature of Chicken Carcasses in an Industrial Cooling Process

4. Discrimination of winter Jujube's maturity using hyperspectral technique combined with characteristic wavelength and spectral indices;Cao X. F.;Spectroscopy and Spectral Analysis,2018

5. Study on non‐destructive detection method for egg freshness based on LLE‐SVR and visible/near‐infrared Spectrum;Duan Y. F.;Spectroscopy and Spectral Analysis,2016

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