Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer-Reference-Cited by-同舟云学术

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Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer

Published:2020-05-25 Issue:8 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Ni Chendie¹,Liu Hai¹,Liu Qiang²,Sun Ye²,Pan Leiqing²^ORCID,Fisk Ian Denis³^ORCID,Liu Yuan⁴⁵^ORCID

Affiliation:

1. College of Food Science and TechnologyShanghai Ocean University Shanghai China

2. College of Food Science and TechnologyNanjing Agricultural University Nanjing China

3. Division of Food SciencesUniversity of Nottingham Loughborough UK

4. Department of Food Science & TechnologyShanghai Jiao Tong University Shanghai China

5. Shanghai Engineering Research Center of Food Safety Shanghai China

Funder

The National Key R&D Program of China

The National Nature Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13443

Reference45 articles.

1. Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging

2. The successive projections algorithm for variable selection in spectroscopic multicomponent analysis

3. The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months

4. The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

5. Training v-Support Vector Regression: Theory and Algorithms

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1. Near-Infrared Spectroscopy Procedure for Online Determination of Sodium and Potassium Content in Low-Salt Cured Hams;Foods;2023-11-01

2. A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics;Meat Science;2023-06

3. Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging;Food Chemistry;2022-03

4. A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams;Sensors and Actuators B: Chemical;2021-10

5. Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices;Journal of Food Engineering;2021-04

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