Extending the use of visible/near-infrared reflectance spectrophotometers to measure colour of food and agricultural products

Food Research International

Volumn 35, Issue 8, 2002, Pages 731-736

  McCaig, T N ^a  

^a SWIFT CURRENT RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Agriculture; Colour measurement; Food; L*a*b*; Near infrared; Spectrophotometer; Visible

Indexed keywords

BRASSICA; BRASSICA NAPUS VAR. NAPUS; LENS CULINARIS; PAPAVER; SINAPIS ARVENSIS; TRITICUM AESTIVUM;

EID: 0036057116     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00068-6     Document Type: Article

References (19)

1. In-line colour and composition monitoring in the extrusion cooking process
2. Correlation of lycopene measured by HPLC with the L*, a*, b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content
3. Standard practice for computing the colors of objects by using the CIE system
4. Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance
5. Authentication of coffee bean variety by near-infrared reflectance spectroscopy of dried extract
6. Composition and quality attributes of reduced-fat cheese as affected by lecithin type
7. Tristimulus colour measurement of rooibos tea extracts as an objective quality parameter
8. Measurement of durum pigment with a near-infrared instrument operating in the visible range
9. Measurement of flour color in color space parameters
10. Influence of roasting temperature on physicochemical properties of different coffees
11. Near-infrared (NIR) spectrometric technique for nondestructive determination of soluble solids content in processing tomatoes
12. Prediction of beef quality attributes from early post mortem near infrared reflectance spectra
13. Application of near-infrared reflectance spectroscopy to the simultaneous prediction of alkaloids and phenolic substances in green tea leaves
14. Assessment of sensory properties of cheese by near-infrared spectroscopy
15. Correlation of NIR data with cotton quality characteristics
16. Comparison of commercial near-infrared transmittance and reflectance instruments for analysis of whole grains and seeds
17. Measuring muscle color on beef carcasses using the L*a*b* color space