Application of portable near infrared spectroscopy for classifying and quantifying cocoa bean quality parameters-Reference-Cited by-同舟云学术

Application of portable near infrared spectroscopy for classifying and quantifying cocoa bean quality parameters

Published:2021-03-27 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Anyidoho Elliot K.¹²^ORCID,Teye Ernest¹^ORCID,Agbemafle Robert³^ORCID,Amuah Charles L. Y.⁴^ORCID,Boadu Vida Gyimah⁵^ORCID

Affiliation:

1. Department of Agricultural Engineering School of Agriculture College of Agriculture and Natural Sciences University of Cape Coast Cape Coast Ghana

2. Cocoa Health and Extension DivisionGhana Cocoa Board Elubo Ghana

3. Department of Laboratory Technology School of Physical Sciences College of Agriculture and Natural Sciences University of Cape Coast Cape Coast Ghana

4. Department of Physics, Laser and Fibre Optics Centre School of Physical Sciences College of Agriculture and Natural Sciences University of Cape Coast Cape Coast Ghana

5. Department of Hospitality and Tourism Education University of Education Winneba Ghana

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15445

Reference59 articles.

1. Antioxidant properties of cocoa powder;Abbe M.;Journal of Food Biochemistry,2008

2. Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

3. Effect of fermentation on nib acidity, fermentation index and residual anthocyanin content in dry cocoa beans;Adzaho D.;Journal of Ghana Science Association,2015

4. Chocolate Science and Technology

5. Effects of pulp preconditioning on total polyphenols, o‐diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theobroma cacao) beans;Afoakwa E. O.;Journal of Food Science and Engineering,2013

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