Prediction of food quality parameters in fish burgers by partial least square models using RGB pattern of digital images

Marques, C; Toazza, CEB; Lise, CC; de Lima, VA; Mitterer-Daltoe, ML

Marques, C (通讯作者)，Univ Fed Parana, Dept Chem Engn, Grad Program Food Engn, Ave Francisco Heraclito dos Santos 100, BR-81531980 Curitiba, Parana, Brazil.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (8): 3312

Abstract

Rancid taste, pH, and TBARS are important quality parameters of food oxidation, analyzed in a time-consuming and destructive way. Non-destructive char......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索