Infrared spectroscopy for the quality assessment of Habanero chilli: a proof-of-concept study

Habanero chillies ( Capsicum chinense cv Habanero) are a popular species of hot chilli in Australia, with production steadily increasing. However, there is limited research on this crop due to its relatively low levels of production at present. Rapid methods of assessing fruit quality could be great...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food measurement & characterization 2023-04, Vol.17 (2), p.1764-1774
Hauptverfasser:	Johnson, Joel B., Mani, Janice S., Walsh, Kerry B., Naiker, Mani
Format:	Artikel
Sprache:	eng
Schlagworte:	Capsaicin Chemistry Chemistry and Materials Science Chemistry/Food Science Dry matter Engineering Food Science Fruits Infrared spectra Infrared spectroscopy Least squares method Near infrared radiation Original Paper Peppers Phenolic compounds Phenols Predictions Production methods Quality assessment Quality assurance Quality control Regression models Spectroscopic analysis Spectrum analysis Standard error
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!