Control of powdery contents and mass rates of the extract in the dry substance of barley malt by photoluminescent method-Reference-Cited by-同舟云学术

Control of powdery contents and mass rates of the extract in the dry substance of barley malt by photoluminescent method

Published:2021-11-02 Issue:1 Volume:57 Page:408-415
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Belyakov Mikhail V.¹^ORCID,Kulikova Marina. G.²,Gerts Andrej. A.²

Affiliation:

1. Federal State Budgetary Scientific Institution Institution Federal Scientific Agroengineering Center VIM 1st Institutskiy proezd, 5 Moscow 109428 Russia

2. Branch of the Federal State Budgetary Educational Institution of Higher Education "National Research University" MPEI " in Smolensk 1, Energetichesky proezd Smolensk 214013 Russia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15398

Reference22 articles.

1. Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products

2. Control of bulk products’ humidity and grinding size by the photoluminescent method photoluminescent quality control

3. NIR spectroscopy and chemometric tools to identify high content of deoxynivalenol in barley;Caramês E.T.D.S.;Food Additives and Contaminants ‐ Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2020

4. Peach maturity/quality assessment using hyperspectral imaging-based spatially resolved technique

5. Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey

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