Near‐infrared techniques for fraud detection in dairy products: A review-Reference-Cited by-同舟云学术

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Near‐infrared techniques for fraud detection in dairy products: A review

Published:2022-03-31 Issue:5 Volume:87 Page:1943-1960
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hebling e Tavares João Pedro¹^ORCID,da Silva Medeiros Maria Lucimar¹^ORCID,Barbin Douglas Fernandes¹^ORCID

Affiliation:

1. Department of Food Engineering, School of Food Engineering University of Campinas Campinas Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16143

Reference113 articles.

1. Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese

2. Cheese‐like products, analogs of processed and ripened cheeses;Aljewicz M.;Zywnosc: Nauka, Technologia, Jakosc,2011

3. Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species

4. Cheese analogues: a review

5. Extent of extraneous water and detection of various adulterants in market milk at Mirpurkhas, Pakistan

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