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Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

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Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

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Talens Oliag, P.; Mora, L.; Morsy, N.; Barbin, DF.; Elmasry, G.; Sun, D. (2013). Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging. Journal of Food Engineering. (117):272-280. doi:10.1016/j.jfoodeng.2013.03.014

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/64463

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Title: Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This study was carried out to investigate the ability of hyperspectral imaging technique in the NIR spectral region of 900 1700 nm for the prediction of water and protein contents in Spanish cooked hams. Multivariate ...[+]
Subjects: Chemical image , Chemical attributes , PLSR , PLS-DA , Spanish cooked ham , Hyperspectral imaging
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2013.03.014
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2013.03.014
Thanks:
Author Pau Talens acknowledges the Spanish Ministry of Education for the financial support of his fellowship to do a period abroad at University College Dublin, National University of Ireland (Orden EDU/3378/2010 de 21 de ...[+]
Type: Artículo

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