Effect of microwave heating on the near infrared spectra and on the prediction accuracy of chemical parameters in red grape homogenates

Sensing and Instrumentation for Food Quality and Safety

Volumn 5, Issue 3-4, 2011, Pages 97-103

  Cozzolino, D ^a   Cynkar, W U ^a   Dambergs, R G ^b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Microwave; Near infrared spectroscopy; pH; Red grapes; Total anthocyanins; Total soluble solids; Two dimensional spectroscopy

Indexed keywords

ABSORBANCES; CHEMICAL COMPOSITIONS; CHEMICAL PARAMETERS; DRY MATTERS; NEAR INFRARED; NEAR INFRARED SPECTRA; PREDICTION ACCURACY; RED GRAPES; TOTAL SOLUBLE SOLIDS;

CALIBRATION; FRUITS; INFRARED DEVICES; MICROWAVES; NEAR INFRARED SPECTROSCOPY; PH; PH EFFECTS;

ANTHOCYANINS;

EID: 82755160947     PISSN: 19327587     EISSN: 19329954     Source Type: Journal    
DOI: 10.1007/s11694-011-9116-6     Document Type: Article

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