Building kinetic models to determine moisture content in apples and predicting shelf life based on spectroscopy-Reference-Cited by-同舟云学术

Building kinetic models to determine moisture content in apples and predicting shelf life based on spectroscopy

Published:2021-10-27 Issue:12 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Liu Penghui¹^ORCID,Qiao Yichen¹,Hou Bingru¹,Xi Ziting¹,Hu Yaohua¹²³^ORCID

Affiliation:

1. College of Mechanical and Electronic Engineering Northwest A&F University Yangling China

2. Key Laboratory of Agricultural Internet of Things Ministry of Agriculture Yangling China

3. College of Mechanical and Electronic Engineering Shaanxi Key Laboratory of Agricultural Information Perception and Intelligent Service Yangling 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.13907

Reference34 articles.

1. Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification

2. Kinetic Modeling of Food Quality: A Critical Review

3. Chemometrics: Data analysis for the laboratory and chemical plant;Brereton R. G.;Organic Process Research & Development,2003

4. Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

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