Chocolate Quality Assessment Based on Chemical Fingerprinting Using Near Infra-red and Machine Learning Modeling

Chocolates are the most common confectionery and most popular dessert and snack across the globe. The quality of chocolate plays a major role in sensory evaluation. In this study, a rapid and non-destructive method was developed to predict the quality of chocolate based on physicochemical data, and...

Descripción completa

Detalles Bibliográficos
Autores principales: Gunaratne, Thejani M., Gonzalez Viejo, Claudia, Gunaratne, Nadeesha M., Torrico, Damir D., Dunshea, Frank R., Fuentes, Sigfredo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835489/
https://www.ncbi.nlm.nih.gov/pubmed/31547064
http://dx.doi.org/10.3390/foods8100426

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835489/
https://www.ncbi.nlm.nih.gov/pubmed/31547064
http://dx.doi.org/10.3390/foods8100426

Ejemplares similares