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Prediction of starch content in meatballs using near infrared spectroscopy (NIRS)

Meatballs are a popular food in Asian countries. A good quality consists of low starch. In this study, the quality of meatballs was evaluated by starch content using short and long-wavelength near infrared spectroscopy (NIRS). The result found that long-wavelength NIRS can predict starch contents in...

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Autors principals:	Vichasilp, C., Kawano, S.
Format:	Journal Contribution
Idioma:	English
Publicat:	2017
Matèries:	Processed foods Beef Pork Chicken meat Starch Infrared spectrophotometry Food quality Temperature profile Polysaccharides Food science
Accés en línia:	http://agris.upm.edu.my:8080/dspace/handle/0/12624
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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