Innovative Uses of Near-Infrared Spectroscopy in Food Processing-Reference-Cited by-同舟云学术

Innovative Uses of Near-Infrared Spectroscopy in Food Processing

Published:2008-09 Issue:7 Volume:73 Page:R91-R98
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Bock J.E.,Connelly R.K.

Publisher

Wiley

Subject

Food Science

Reference51 articles.

1. Dynamic monitoring of dough mixing using near-infrared spectroscopy: physical and chemical outcomes;Aït Kaddour;Cereal Chem,2007

2. Physico-chemical description of bread dough mixing using two-dimensional near-infrared correlation spectroscopy and moving-window two-dimensional correlation spectroscopy;Aït Kaddour;J Cereal Sci,2007

3. Determination of moisture content in soybeans by direct spectrophotometry;Ben-Gera;Israel J Agric Res,1968

4. Influence of fat concentration of the absorption spectrum of milk in the near-infrared region;Ben-Gera;Israel J Agric Res,1968

5. Analysis of protein structures and interactions in complex food by near-infrared spectroscopy. 2. Hydrated gluten;Bruun;J Agric Food Chem,2007

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