Determination of anthocyanin concentration in whole grape skins using hyperspectral imaging and adaptive boosting neural networks

Journal of Food Engineering

Volumn 105, Issue 2, 2011, Pages 216-226

  Fernandes, Armando Manuel ^a   Oliveira, Paula ^b   Moura, João Paulo ^b   Oliveira, Ana Alexandra ^a,b   Falco, Virgílio ^b   Correia, Maria José ^a,b   Melo Pinto, Pedro ^a,b  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

AdaBoost; Anthocyanin; Grapes; Hyperspectral imaging; Neural networks; Spectroscopy

Indexed keywords

ADABOOST; AMBIENT TEMPERATURES; CABERNET-SAUVIGNON; CONCENTRATION VALUES; CORRELATION VALUE; GRAPE SKIN; GRAPES; HYPER-SPECTRAL CAMERAS; HYPERSPECTRAL DATA; HYPERSPECTRAL IMAGING; LABORATORY TECHNIQUES; NEURAL NETWORK COMMITTEE; NM RESOLUTION; NOVEL APPLICATIONS; PRINCIPAL COMPONENTS; SQUARED CORRELATION COEFFICIENTS; SUGAR CONTENT;

ADAPTIVE BOOSTING; CAMERAS; FRUITS; NEURAL NETWORKS; SUGARS; WINE;

ANTHOCYANINS;

VITACEAE;

EID: 79954424467     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.018     Document Type: Article

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