In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production

Quality testing in the food industry is usually performed by manual sampling and at/off-line laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality attributes such as fat, water and protein, in-line near-infrared spectroscopy (NIRS) is a vi...

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Detalles Bibliográficos
Autores principales: Solberg, Lars Erik, Wold, Jens Petter, Dankel, Katinka, Øyaas, Jorun, Måge, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001380/
https://www.ncbi.nlm.nih.gov/pubmed/36900546
http://dx.doi.org/10.3390/foods12051026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001380/
https://www.ncbi.nlm.nih.gov/pubmed/36900546
http://dx.doi.org/10.3390/foods12051026

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