Classification of Cereal Flours by Chemometric Analysis of MIR Spectra

Different kinds of cereal flours submitted to various technological treatments were classified on the basis of their mid-infrared spectra by pattern recognition techniques. Classification in the wavelet domain was achieved by using the wavelet packet transform for efficient pattern recognition (WPTE...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2004-03, Vol.52 (5), p.1062-1067
Hauptverfasser:	Cocchi, Marina, Foca, Giorgia, Lucisano, Mara, Marchetti, Andrea, Pagani, M. Ambrogina, Tassi, Lorenzo, Ulrici, Alessandro
Format:	Artikel
Sprache:	eng
Schlagworte:	Algorithms Avena - chemistry Biological and medical sciences Cereal and baking product industries Edible Grain - chemistry Fagopyrum - chemistry Flour - classification Food industries Fundamental and applied biological sciences. Psychology Sensitivity and Specificity Spectroscopy, Fourier Transform Infrared Triticum - chemistry
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