Measurement of yogurt internal quality through using Vis/NIR spectroscopy

Food Research International

Volumn 40, Issue 7, 2007, Pages 835-841

  Shao, Yongni ^a   He, Yong ^a   Feng, Shuijuan ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Acidity; Partial least squares (PLS); Principal component artificial neural network (PC ANN); Sugar content; Yogurt

Indexed keywords

DATA ACQUISITION; FOOD PROCESSING; LEAST SQUARES APPROXIMATIONS; PRINCIPAL COMPONENT ANALYSIS; SUGAR (SUCROSE); WAVELET TRANSFORMS;

SPECTRAL DATA SETS; SUGAR CONTENT; YOGURT;

DAIRY PRODUCTS;

EID: 34250802300     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.01.014     Document Type: Article

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