Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe

Journal of Food Engineering

Volumn 92, Issue 1, 2009, Pages 24-28

  Revilla, I ^a   Gonzalez Martin I ^a   Hernandez Hierro J M ^a   Vivar Quintana, A ^a   Gonzalez Perez C ^a   Luruena Martinez M A ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Ewe's cheeses; Fibre optic probe; Multivariate calibration; Near infrared; Texture

Indexed keywords

CALIBRATION; CORRELATION METHODS; CURVE FITTING; FIBERS; INFRARED DEVICES; INFRARED TRANSMISSION; MILITARY OPERATIONS; MULTIVARIABLE SYSTEMS;

EWE'S CHEESES; FIBRE-OPTIC PROBE; INSTRUMENTAL TEXTURES; MODIFIED PARTIAL LEAST SQUARES; MULTIPLE CORRELATION COEFFICIENTS; MULTIVARIATE CALIBRATION; NEAR INFRARED; REGRESSION METHODS; RIPENING TIMES; SHEAR FORCES; SOMATIC CELL COUNTS; STANDARD ERROR OF PREDICTIONS;

TEXTURES;

OVIS ARIES;

EID: 58249127488     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.022     Document Type: Article

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