Application of a portable near infrared spectrometer for the manufacturing of noodle products

Journal of Near Infrared Spectroscopy

Volumn 12, Issue 2, 2004, Pages 127-131

  Kumagai, Masanori ^a,b   Matsuura, Natsumi ^b   Li, Hua ^b   Ohisa, Naganori ^a   Amano, Toshio ^c   Ogawa, Nobuaki ^b  

^a Akita Research Institute of Food and Brewing   (Japan)

^b AKITA UNIVERSITY   (Japan)

^c OPT Research Inc   (Japan)

Author keywords

Manufacturing process; Near infrared spectroscopy; Noodle

Indexed keywords

ARTICLE; BACTERIAL COUNT; FLOUR; FOOD INDUSTRY; FOOD PROCESSING; MOISTURE; NEAR INFRARED SPECTROMETER; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SAMPLE; SCORING SYSTEM; SPECTROMETER; STANDARDIZATION; WHEAT;

EID: 4243141701     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.417     Document Type: Article

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