The Application of Near Infrared Reflectance Spectroscopy to Measure the Degree of Processing in Extrusion Cooking Processes

Journal of Food Engineering

Volumn 27, Issue 3, 1996, Pages 241-258

  Guy, R C E ^a   Osborne, B G ^a   Robert, P ^b,c  

^a CAMPDEN BRI   (United Kingdom)

^b CEMAGREF   (France)

^c Bread Research Institute of Australia   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041593427     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(95)00006-2     Document Type: Article

References (14)

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2. Bertrand, D. & Scotter, C. N. G. (1992). Application of multivariate analyses to NIR spectra of gelatinized starch. Appl. Spectrosc., 46, 1420-5.
3. Cho, R. K., Lee, J. H., Ozaki, Y. & Iwamoto, M. (1994). FT-NIR monitoring system for the studies of denaturation of proteins at elevated pressures and temperatures. Leaping Ahead - Proceedings of the 6th International Conference on Near Infrared Spectroscopy, ed. G. D. Batten, P. C. Flinn, L. A. Welsh & A. B. Blakeney. Royal Australian Chemical Institute, Melbourne.
4. Cowe, I. A. & McNicol, J. W. (1985). The use of principal components in the analysis of near infrared spectra. Appl. Spectrosc., 39, 257-66.
5. Davies, A. M. C. & Miller, C. E. (1988). Tentative assignment of the 1440 nm absorption band in the near infrared spectrum of crystalline sucrose. Appl. Spectrosc., 42, 703-4.
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7. Guy, R. C. E. (1986). Extrusion cooking and co-extrusion. In Chemistry and Physics of Baking, Chapter 17, ed. J. M. V. Blanshard, P. J. Frazier & T. Galliard. Royal Society of Chemistry, London, pp. 227-36.
8. Guy, R. C. E. (1989). The use of wheat flours in extrusion cooking. In Wheat is Unique, Chapter 21, ed. Y. Pomeranz. AACC, St Paul, MN, pp. 369-78.
9. Guy, R. C. E. & Home, A. (1988). Extrusion and co-extrusion of cereals. In Food Structure - Its Creation and Evaluation. Chapter 18, ed. J. M. V. Blanshard & J. R. Mitchell. Butterworths, London, pp. 331-50.
10. Law, D. P. & Tkachuk, R. (1977). Near infrared diffuse reflectance spectra of wheat and wheat components. Cereal Chem., 54, 256-65.
11. Osborne, B. G. & Douglas, S. (1981). Measurement of the degree of starch damage in flour by near infrared reflectance analysis. J. Sci. Food Agric., 32, 328-32.
12. Osborne, B. G., Fearn, T. & Hindle, P. H. (1993). Practical NIR Spectroscopy, 2nd edn. Longman, Harlow.
13. Trott, G. K., Woodside, E. E., Taylor, K. J. & Deck, J. C. (1973). Physicochemical characterisation of carbohydrate-solvent interactions by near-infrared spectroscopy. Carbohyd. Res., 27, 415-35.
14. Wilson, R. G., Goodfellow, B. J., Belton, P. S., Osborne, B. G., Oliver, G. & Russell, P. L. (1991). A comparison of Fourier transform mid-infrared spectroscopy and near infrared reflectance spectroscopy with other physical techniques for the study of the staling of bread. J. Sci. Food Agric., 54, 471-83.