Use of Near Infrared Reflectance and Transmittance Coupled to Robust Calibration for the Evaluation of Nutritional Value in Naked Oats-Reference-Cited by-同舟云学术

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Use of Near Infrared Reflectance and Transmittance Coupled to Robust Calibration for the Evaluation of Nutritional Value in Naked Oats

Published:2011-03-23 Issue:9 Volume:59 Page:4349-4360
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bellato Silvia¹,Frate Viviana Del¹,Redaelli Rita²,Sgrulletta Daniela¹,Bucci Remo³,Magrì Andrea D.³,Marini Federico³

Affiliation:

1. Research Unit for Cereal Quality, CRA, Via Cassia 176, 00191 Rome, Italy

2. Research Unit for Maize Culture, CRA, Via Stezzano, 24, 24126 Bergamo, Italy

3. Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, 00185 Rome, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf200087y

Reference32 articles.

1. Scientific Concepts of Functional Foods in Europe Consensus Document

2. Global view on functional foods: European perspectives

3. Dietary fiber and progression of atherosclerosis: the Los Angeles Atherosclerosis Study

4. The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

5. Comparison of Different Types of NIR Instruments in Ability to Measure β-Glucan Content in Naked Barley

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