Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat-Reference-Cited by-同舟云学术

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

Author:

Aheto Joshua H.¹,Huang Xingyi¹^ORCID,Tian Xiaoyu¹,Ren Yi¹²,Bonah Ernest¹³,Alenyorege Evans A.¹⁴,Lv Riqin¹⁵^ORCID,Dai Chunxia¹⁶^ORCID

Affiliation:

1. School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu China

2. Suzhou Polytechnic Institute of Agriculture; Suzhou China

3. Laboratory Services Department; Food and Drugs Authority; Accra Ghana

4. Faculty of Agriculture; University for Development Studies; Tamale Ghana

5. School of Biological Science and Food Engineering; Chuzhou University; No. 1528 Fengle Avenue, Yu District, Zhangzhou City China

6. School of Electrical and Information Engineering; Jiangsu University; Zhenjiang Jiangsu China

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

Reference60 articles.

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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