Contactless and non-destructive differentiation of microstructures of sugar foams by hyperspectral scatter imaging

Author:

Erkinbaev Chyngyz,Herremans Els,Nguyen Do Trong Nghia,Jakubczyk Ewa,Verboven Pieter,Nicolaï Bart,Saeys Wouter

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference22 articles.

1. Why food microstructure?;Aguilera;Journal of Food Engineering,2005

2. Effect of formulation and processing factors on the properties of liquid food foams;Balerin;Journal of Food Engineering,2007

3. Creation and characterisation of aerated food products;Campbell;Trends in Food Science & Technology,1999

4. Analysis of absorption and scattering spectra for assessing apple fruit internal quality after harvest and storage;Cen;Acta Horticulturae,2012

5. Time-resolved reflectance spectroscopy applied to the nondestructive monitoring of the internal optical properties in apples;Cubeddu;Applied Spectroscopy,2001

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