Evaluation of quality changes in walnut kernels (Juglans regia L.) by Vis/NIR spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 12, 2001, Pages 5790-5796

  Jensen, Pernille N ^a   Sørensen, Gitte ^a   Engelsen, Søoren B ^a   Bertelsen, Grete ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Light; Lipid oxidation; NIR; PCA; PLSR; Sensory evaluation; Temperature; Vis; Walnuts (Juglans regia L.)

Indexed keywords

HEXANAL; HEXANE; LIPID; PEROXIDE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; CHEMISTRY; CHEMOMETRIC ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; INFRARED SPECTROPHOTOMETRY; INFRARED SPECTROSCOPY; LIGHT; LIPID OXIDATION; METHODOLOGY; NUT; PREDICTION; PRODUCTIVITY; REGRESSION ANALYSIS; SHELF LIFE; SPECTROPHOTOMETRY; TASTE; TEMPERATURE; WALNUT; ISOLATION AND PURIFICATION;

JUGLANDACEAE; JUGLANS; JUGLANS REGIA;

FOOD HANDLING; LIPIDS; NUTS; PEROXIDES; SPECTROPHOTOMETRY; SPECTROPHOTOMETRY, INFRARED; SUPPORT, NON-U.S. GOV'T;

EID: 0035543018     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010509t     Document Type: Article

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