Comparison of visible-near infrared and short wave infrared hyperspectral imaging for the evaluation of rainbow trout freshness

Food Research International

Volumn 56, Issue , 2014, Pages 25-34

  Khojastehnazhand, Mostafa ^a   Khoshtaghaza, Mohammad Hadi ^a   Mojaradi, Barat ^b   Rezaei, Masoud ^a   Goodarzi, Mohammad ^c   Saeys, Wouter ^c  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b IRAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Iran)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Freshness; Hyperspectral imaging; Rainbow trout; SWIR; Vis NIR

Indexed keywords

FRESHNESS; HYPERSPECTRAL IMAGING; RAINBOW TROUT; SWIR; VIS-NIR;

FISH; INFRARED RADIATION; LEAST SQUARES APPROXIMATIONS; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY;

INFRARED DEVICES;

EID: 84891407308     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.018     Document Type: Article

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