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Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham
spectroscopy hyperspectral camera storage time cold meat
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2014/8/11
A non-destructive Vis-NIR spectroscopy (400–1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulatio...
Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection
LPIEC spectrophotometry halide
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2014/2/25
An ion-exchange chromatography method with visible light detection was developed for the simultaneous determination of chloride, bromide, and iodide in foodstuffs. They were separated by means of low ...
Application of Visible/Near-Infrared Transmittance Spectroscopy for the Improvement of Amylose Determination Accuracy
partial least squares (PLS) regression coefficients japonica
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2009/6/17
The performance of partial least squares (PLS) calibration models developed using NIR and visible transmittance were examined in order to improve the accuracy of the calibration model for amylose cont...
Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
Visible and near infrared spectroscopy Ume juice Partial least squares regression
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2009/5/20
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...