Zobrazeno 1 - 10
of 33
pro vyhledávání: '"M.B. Whitworth"'
Coffee aroma is critical for consumer liking and enables price differentiation of coffee. This study applied hyperspectral imaging (1000–2500 nm) to predict volatile compounds in single roasted coffee beans, as measured by Solid Phase Micro Extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f00e151f43a00ba2696b8a0c8885f16
https://nottingham-repository.worktribe.com/file/6296546/1/1-s2.0-S0308814621021658-main
https://nottingham-repository.worktribe.com/file/6296546/1/1-s2.0-S0308814621021658-main
Publikováno v:
Journal of Food Engineering
Hyperspectral imaging (1000–2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a “push-broo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0e0b94f7d1de0fb1a13a52605e60853
https://doi.org/10.1016/j.jfoodeng.2018.01.009
https://doi.org/10.1016/j.jfoodeng.2018.01.009
Publikováno v:
Applied Spectroscopy Reviews. 53:667-687
Hyperspectral imaging (HSI) combines spectroscopy and imaging, providing information about the chemical properties of a material and their spatial distribution. It represents an advance of traditional Near-Infrared (NIR) spectroscopy. The present wor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fc50f93be83a90e7bcbe4e2ce1bdad5
https://doi.org/10.1080/05704928.2018.1425214
https://doi.org/10.1080/05704928.2018.1425214
Publikováno v:
Food Chemistry
Highlights • Quantitative calibrations were built from shelled and in-shell single cocoa beans by HSI. • The fat content of commercial batches of cocoa beans varies by up to 15% within batches. • HSI prediction of the total lipid content was su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e3d4a6b3b212d0495b8071045f97914
https://doi.org/10.1016/j.foodchem.2020.128663
https://doi.org/10.1016/j.foodchem.2020.128663
Application of calibrations to hyperspectral images of food grains: example for wheat falling number
Publikováno v:
Journal of Spectral Imaging, Vol 6, p a4 (2017)
The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1d5dc08de52f434a8c91df71cc13602
https://www.impublications.com/download.php?code=I06_a4
https://www.impublications.com/download.php?code=I06_a4
Autor:
Fred Gates, M.B. Whitworth
Publikováno v:
Cereal Foods World. 58:120-125
There is a continuing trend toward development of baked products with a healthy nutritional profile. However, to succeed in the market, it is essential that sensory properties of baked products not be compromised. Texture is an important aspect of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca922537c0d30e107d81ff2949529f12
https://doi.org/10.1094/cfw-58-3-0120
https://doi.org/10.1094/cfw-58-3-0120
Publikováno v:
Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences. 461:2135-2154
For almost a century, manufacturers have tried to understand and predict the appearance of small hairline cracks in biscuits and crackers, an effect known as ‘checking’. Results are presented here from a combined experimental and numerical study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e2520bc0474977dd9220a42223d6214
https://doi.org/10.1098/rspa.2005.1469
https://doi.org/10.1098/rspa.2005.1469
Publikováno v:
Journal of Food Engineering. 68:19-32
Material properties required for the modelling of biscuit cracking (known in trade as checking) have been experimentally determined for semi-sweet (‘rich tea’) biscuits. Biscuits were prepared with several different fat concentrations, and studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53c01c6153c2064c4046858ba3f4e8bf
https://doi.org/10.1016/j.jfoodeng.2004.05.020
https://doi.org/10.1016/j.jfoodeng.2004.05.020
Publikováno v:
Measurement Science and Technology. 14:2027-2033
The spontaneous formation of cracks in biscuits following baking, also known as checking, is an issue that manufacturers would like to be able to predict and avoid. Unfortunately the mechanisms driving this phenomenon are not well understood. Speckle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef6fabe8c6aa424ce92c4cb34f3cea62
https://doi.org/10.1088/0957-0233/14/12/001
https://doi.org/10.1088/0957-0233/14/12/001
Publikováno v:
Journal of Cereal Science. 35:245-263
The fracture properties of small, cylindrical samples of endosperm machined from single kernels of several varieties of wheat were measured using three methods: compression, wedge fracture and indentation. In addition, dynamic compression tests were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0672c1f70d372eb67a87a471704305fa
https://doi.org/10.1006/jcrs.2001.0399
https://doi.org/10.1006/jcrs.2001.0399