Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000–2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive m...

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Detalles Bibliográficos
Autores principales: Caporaso, Nicola, Whitworth, Martin B., Fowler, Mark S., Fisk, Ian D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5914545/
https://www.ncbi.nlm.nih.gov/pubmed/29655743
http://dx.doi.org/10.1016/j.foodchem.2018.03.039

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5914545/
https://www.ncbi.nlm.nih.gov/pubmed/29655743
http://dx.doi.org/10.1016/j.foodchem.2018.03.039

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