Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

Journal of Food Engineering

Volumn 117, Issue 3, 2013, Pages 272-280

  Talens, Pau ^a   Mora, Leticia ^b   Morsy, Noha ^c   Barbin, Douglas F ^d   ElMasry, Gamal ^c   Sun, Da Wen ^d  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c University of Suez Canal   (Egypt)

^d UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Chemical attributes; Chemical image; Hyperspectral imaging; PLS DA; PLSR; Spanish cooked ham

Indexed keywords

CHEMICAL ANALYSIS; DISCRIMINANT ANALYSIS; FORECASTING; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MULTIVARIANT ANALYSIS; NONDESTRUCTIVE EXAMINATION; PROTEINS; REGRESSION ANALYSIS; SPECTROSCOPY;

CHEMICAL ATTRIBUTES; CHEMICAL IMAGES; COOKED HAM; PLS-DA; PLSR;

HYPERSPECTRAL IMAGING;

EID: 84880071088     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.014     Document Type: Article

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