On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 616-620

  Pedreschi, F ^a   Segtnan, V H ^b   Knutsen, S H ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b NOFIMA   (Norway)

Author keywords

Acrylamide; Dry matter; Near infrared spectroscopy (NIR); Oil content; Potato chips

Indexed keywords

ACRYLAMIDE; FAT; OIL;

ARTICLE; BIOMASS; DRY MATTER; FOOD; MOISTURE; NEAR INFRARED SPECTROSCOPY; POTATO CHIP;

SOLANUM TUBEROSUM;

EID: 76749091414     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.075     Document Type: Article

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