Estimation of oxygen uptake rate of tomato (Lycopersicon esculentum Mill.) fruits by artificial neural networks modelled using near-infrared spectral absorbance and fruit mass

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 533-539

  Makino, Yoshio ^a   Ichimura, Masayuki ^a   Oshita, Seiichi ^a   Kawagoe, Yoshinori ^a   Yamanaka, Hidenori ^b  

^a UNIVERSITY OF TOKYO   (Japan)

^b CHEMICALS EVALUATION AND RESEARCH INSTITUTE   (Japan)

Author keywords

Artificial neural networks; Cytochrome c oxidase; Lycopersicon esculentum Mill.; Mass; Near infrared spectroscopy; O2 uptake rate; Proteome analysis; Tomato

Indexed keywords

CYTOCHROME C OXIDASE;

ARTICLE; ARTIFICIAL NEURAL NETWORK; MITOCHONDRION; NEAR INFRARED SPECTROSCOPY; OXYGEN CONSUMPTION; PROTEOMICS; SHELF LIFE; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 76749122320     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.043     Document Type: Article

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