Using spectral and textural data extracted from hyperspectral near infrared spectroscopy imaging to discriminate between processed pork, poultry and fish proteins
Sign Up to like & getrecommendations! Published in 2018 at "Chemometrics and Intelligent Laboratory Systems"
DOI: 10.1016/j.chemolab.2017.11.011
Abstract: Abstract This paper proposes a method based on Near Infrared Hyperspectral Imaging for discriminating between pork, poultry and fish species in processed animal protein meals. First, an investigation was conducted into the possible importance of… read more here.
Keywords: poultry fish; spectral textural; pork poultry; spectroscopy ... See more keywords
Using a Combination of Spectral and Textural Data to Measure Water-Holding Capacity in Fresh Chicken Breast Fillets
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DOI: 10.3390/app8030343
Abstract: The aim here was to explore the potential of visible and near-infrared (Vis/NIR) hyperspectral imaging (400–1000 nm) to classify fresh chicken breast fillets into different water-holding capacity (WHC) groups. Initially, the extracted spectra and image… read more here.
Keywords: textural data; fresh chicken; breast fillets; chicken breast ... See more keywords
Improved Model for Starch Prediction in Potato by the Fusion of Near-Infrared Spectral and Textural Data
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DOI: 10.3390/foods11193133
Abstract: In this study, visible-near-infrared (VIS-NIR) hyperspectral imaging was combined with a data fusion strategy for the nondestructive assessment of the starch content in intact potatoes. Spectral and textural data were extracted from hyperspectral images and… read more here.
Keywords: textural data; spectral textural; fusion; starch ... See more keywords