Rapid and Nondestructive Determination of Oil Content and Distribution of Potato Chips Using Hyperspectral Imaging and Chemometrics-Reference-Cited by-同舟云学术

Rapid and Nondestructive Determination of Oil Content and Distribution of Potato Chips Using Hyperspectral Imaging and Chemometrics

Published:2024-06-03 Issue:6 Volume:4 Page:1579-1588
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Sun Yue¹²,Nayani Nikhita Sai¹³,Xu Yixiang⁴^ORCID,Xu Zhanfeng⁵,Yang Jun⁵,Feng Yiming¹⁶^ORCID

Affiliation:

1. Virginia Seafood Agricultural Research & Extension Center, Virginia Tech, Hampton, Virginia 23669, United States

2. School of Pharmacy, University of Camerino, Camerino, Macerata 62032, Italy

3. Department of Computer Science, Virginia Tech, Blacksburg, Virginia 24061, United States

4. USDA, ARS, WRRC, Healthy Processed Foods Research, Albany, California 94710, United States

5. PepsiCo Global R&D, 7701 Legacy Dr, Plano, Texas 75024, United States

6. Department of Biological Systems Engineering, Virginia Tech, Blacksburg, Virginia 24061, United States

Funder

U.S. Department of Agriculture

Virginia Polytechnic Institute and State University

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00196

Reference48 articles.

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2. Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique

3. Food selection changes under stress

4. The description of oil absorption behavior of potato chips during the frying