SCOPUS 정보 검색 플랫폼

Sensing and Instrumentation for Food Quality and Safety

Volumn 3, Issue 1, 2009, Pages 62-69

Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing

(5) Fagan, Colette C a Castillo, Manuel c O'Callaghan, Donal J b Payne, Fred A c O'Donnell, Colm P a

a UNIVERSITY COLLEGE DUBLIN (Ireland)

b TEAGASC FOOD RESEARCH CENTRE (Ireland)

c UNIVERSITY OF KENTUCKY (United States)

Author keywords

Chemometrics; Curd moisture; Fibre optic; On line; Optical sensor; Syneresis; Visible near infrared spectroscopy; Whey fat

Indexed keywords

CHEMOMETRICS; CURD MOISTURE; FIBRE OPTIC; ON-LINE; SYNERESIS; VISIBLE-NEAR INFRARED SPECTROSCOPY; WHEY FAT;

BACKSCATTERING; CALCIUM; CALCIUM CHLORIDE; CURVE FITTING; GELATION; INFRARED DEVICES; MOISTURE CONTROL; NEAR INFRARED SPECTROSCOPY; OPTICAL SENSORS; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS;

INFRARED SPECTROSCOPY;

EID: 61349180683 PISSN: 19327587 EISSN: 19329954 Source Type: Journal
DOI: 10.1007/s11694-009-9073-5 Document Type: Article

Times cited : (19)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.