Real-Time Quantification of Meat Paste Constituents Displaying Nonlinear Blending Behavior Including Salt Using an In-Line NIR MEMS Sensor-Reference-Cited by-同舟云学术

Real-Time Quantification of Meat Paste Constituents Displaying Nonlinear Blending Behavior Including Salt Using an In-Line NIR MEMS Sensor

Published:2023-06-21 Issue:7 Volume:3 Page:1288-1299
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Steinbach Julia C.¹²^ORCID,Golovko Dmytro S.¹,Kandelbauer Andreas¹²³^ORCID,Rebner Karsten¹²

Affiliation:

1. Process Analysis and Technology (PA&T), Reutlingen Research Institute, Reutlingen University, Alteburgstrasse 150, 72762 Reutlingen, Germany

2. School of Life Sciences, Reutlingen University, Alteburgstrasse 150, 72762 Reutlingen, Germany

3. Institute of Wood Technology and Renewable Materials, Department of Material Sciences and Process Engineering (MAP), University of Natural Resources and Life Sciences, Gregor-Mendel-Straße 33, 1180 Vienna, Austria

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00163

Reference63 articles.

1. Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR)

2. Influence of salt on lipid oxidation in meat and seafood products: A review

3. Near‐infrared spectroscopy for the determination of lipid oxidation in cereal food products

4. Application of Design of Experiment for Detection of Meat Fraud with a Portable Near-Infrared Spectrometer

5. New approach to optimize near-infrared spectra with design of experiments and determination of milk compounds as influence factors for changing milk over time

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