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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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Format: Online
Sprog:engelsk
Udgivet: MDPI - Multidisciplinary Digital Publishing Institute 2023
Fag:
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
Online adgang:ONIX_20230623_9783036575018_4
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Lignende værker: Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods

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