Fast and non‐destructive determination of simultaneous physicochemical parameters of Manihot esculenta flour using FT‐NIR spectroscopy and multivariate analysis-Reference-Cited by-同舟云学术

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Fast and non‐destructive determination of simultaneous physicochemical parameters of Manihot esculenta flour using FT‐NIR spectroscopy and multivariate analysis

Published:2021-03-06 Issue:8 Volume:56 Page:3826-3833
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Pompeu Darly R.¹²^ORCID,Souza Jesus N.S.³^ORCID,Pena Rosinelson S.²^ORCID

Affiliation:

1. Department of Food Technology Centre of Natural Science and Technology Universidade do Estado do Pará Travessa Éneas Pinheiro 2626 Belém66.095‐100Brazil

2. Laboratory of Starchy Sources Postgraduate Program in Food Science and Technology Institute of Technology Universidade Federal do Pará Belém66075‐110Brazil

3. Centre for Valorisation of Amazonian Bioactive Compounds (CVACBA) Universidade Federal do Pará Avenida Perimetral da Ciência, km 01 Belém66.095‐780Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14998

Reference39 articles.

1. Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots

2. AOAC(1997).Official methods of analysis of the Association of Official Analytical Chemists (method 945.46).

3. Effect of particle size and temperature on the hygroscopic behaviour of cassava flour from dry group and storage time estimation

4. Bulk Density of Soils and Impact on Their Hydraulic Properties

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