The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms a...

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Detalles Bibliográficos
Autor principal: Daniel Cozzolino
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
NIR
Acceso en línea:https://doaj.org/article/68039357ea274b4fbe824ece2dfc16bd
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