Quality parameter assessment of grated Parmigiano-Reggiano cheese by waveguide spectroscopy

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 201-209

  Cevoli, Chiara ^a   Ragni, Luigi ^a   Gori, Alessandro ^a   Berardinelli, Annachiara ^a   Caboni, Maria Fiorenza ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Dielectric spectroscopy; Parmigiano Reggiano; Rind percentage; Ripening; Waveguide

Indexed keywords

FREQUENCY RANGES; GHZ FREQUENCIES; PARMIGIANO-REGGIANO; PARTIAL LEAST-SQUARES REGRESSION; PCA ANALYSIS; PLS MODELS; PROTECTED DESIGNATION OF ORIGINS; QUALITY PARAMETERS; RIND PERCENTAGE; RIPENING; ROOT-MEAN-SQUARE ERROR OF PREDICTIONS; SPECTRAL SIGNAL; TEST SETS; WAVEGUIDE SPECTROSCOPY;

DIELECTRIC SPECTROSCOPY; FORECASTING; MEAN SQUARE ERROR; MOISTURE; MOISTURE DETERMINATION; MULTIVARIABLE CONTROL SYSTEMS; PRINCIPAL COMPONENT ANALYSIS;

WAVEGUIDES;

EID: 84864493601     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.004     Document Type: Article

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