Prediction of potato processing quality by near infrared reflectance spectroscopy of ground raw tubers

Journal of Near Infrared Spectroscopy

Volumn 19, Issue 1, 2011, Pages 37-45

  Haase, Norbert U ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Crisps; Dehydrated potato; Dry matter; French fries; NIR; Reducing sugar; Starch; Sucrose

Indexed keywords

FORECASTING; INFRARED TRANSMISSION; NEAR INFRARED SPECTROSCOPY; REFLECTION; STARCH; SUGAR (SUCROSE);

CRISPS; DEHYDRATED POTATO; DRY MATTERS; FRENCH FRIES; REDUCING SUGARS;

INFRARED DEVICES;

EID: 79953207009     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.919     Document Type: Article

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