Determination of total acid content and moisture content during solid-state fermentation processes using hyperspectral imaging

Zhu, Y, Zou, X, Shen, T et al. (4 more authors) (2016) Determination of total acid content and moisture content during solid-state fermentation processes using hyperspectral imaging. Journal of Food Engineering, 174. pp. 75-84. ISSN 0260-8774

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Copyright, Publisher and Additional Information: © 2015 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Journal of Food Engineering. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Hyperspectral imaging; Solid-state fermentation; Principal component analysis; Partial least-squares; Genetic algorithm; Distribution
Dates:
  • Accepted: 18 November 2015
  • Published (online): 22 November 2015
  • Published: April 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 27 Oct 2021 12:58
Last Modified: 27 Oct 2021 12:58
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.jfoodeng.2015.11.019
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