Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods

Near-Infrared reflectance spectroscopy (NIRS) has become one of the most attractive and used technique for analysis as it allows a fast and simultaneous qualitative and quantitative characterization of a wide variety of food samples. NIR spectroscopy is essential in various other fields, e.g., pharm...

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Бібліографічні деталі
Формат:	Online
Мова:	Англійська
Опубліковано:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Предмети:	hyperspectral spatial-spectral features classification principal component analysis convolutional neural network near infrared spectra chemometry dry meat artificial neural networks organoleptic parameters prediction protected geographical indication distinguishing near infrared vitamin C ellagic acid wild harvest Kakadu plum chemometrics proximal sensing precision agriculture E. coli S. typhimurium biofilm hyperspectral imaging discriminant analysis pesticide residues spectroscopy PLS soft computing algorithm NIRS muscle bovine MUFA PUFA SFA NIR spectrometer intact potato dry matter reducing sugars MPLS pepper leaf SPAD value hyperspectral inversion characteristic waveband selection NIR calibration models PLS-R volatile phenols aged wine spirit breast milk quality control handheld olive oil near-infrared spectroscopy quality parameters mangetout pea pod near-infrared reflectance spectroscopy n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Онлайн доступ:	ONIX_20230623_9783036575018_4
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Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods

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