Versatile band-pass filters for fluorescence imaging of the food products for quality assessment
Author:
Affiliation:
1. Department of Computer Science and Engineering, Toyohashi University of Technology
2. Food Research Institute, National Agriculture and Food Research Organization
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/27/2/27_203/_pdf
Reference30 articles.
1. Aiyama, R., Trivittayasil, V., and Tsuta, M. (2018). Discrimination of aflatoxin contamination level in nutmeg by fluorescence fingerprint measurement. Food control, 85, 113-118.
2. Andersen, C. M. and Bro, R. (2003). Practical aspects of PARAFAC modeling of fluorescence excitation-emission data. J. Chemom., 17, 200-215.
3. Aubourg, S. P., Sotelo, C. G., and Pérez-Martín, R. (1998). Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection. J. Am. Oil Chem.' Soc., 75, 575-580.
4. Birlouez-Aragon, I., Nicolas, M., Metais, A., Marchond, N., Grenier, J., and Calvo, D. (1998). A rapid fluorimetric method to estimate the heat treatment of liquid milk. Int. Dairy J., 8, 771-777.
5. Bro, R. and Kiers, H. A. L. (2003). A new efficient method for determining the number of components in PARAFAC models. J. Chemom., 17, 274-286.
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