Prediction of wheat quality parameters using near-infrared spectroscopy and artificial neural networks

European Food Research and Technology

Volumn 233, Issue 2, 2011, Pages 267-274

  Mutlu, Ayse C ^a   Boyaci, Ismail Hakki ^a   Genis, Huseyin E ^a   Ozturk, Rahime ^a   Basaran Akgul, Nese ^a   Sanal, Turgay ^b   Evlice, Asuman Kaplan ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b Plant Protection Research Institute   (Turkey)

Author keywords

Artificial neural network; Near infrared reflectance; Quality parameters; Wheat flour

Indexed keywords

ANALYTICAL TOOL; ARTIFICIAL NEURAL NETWORK; COEFFICIENT OF DETERMINATION; DEVELOPMENT TIME; FLOUR QUALITY; NEAR INFRARED REFLECTANCE; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NIR SPECTRUM; PROTEIN CONTENTS; QUALITY PARAMETERS; WHEAT FLOURS; WHEAT QUALITY;

ABSORPTION SPECTROSCOPY; CHEMICAL ANALYSIS; CHEMICAL PROPERTIES; FORECASTING; INFRARED DEVICES; INFRARED SPECTROSCOPY; MOISTURE DETERMINATION; QUALITY CONTROL; REFLECTION; WATER ABSORPTION; WATER CONTENT;

NEURAL NETWORKS;

TRITICUM AESTIVUM;

EID: 79960613373     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1515-8     Document Type: Article

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