Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)
Elizabeth Wafula, Irene Wainaina, Carolien Buvé, Nghia-Do-Trong Nguyen, Peter K. Kinyanjui, Wouter Saeys, Daniel N. Sila, Marc Hendrickx
Topics & Concepts
PhaseolusPartial least squares regressionFood scienceChemistryNear-infrared spectroscopySpectroscopyHorticultureMathematicsBiologyStatisticsPhysicsQuantum mechanicsNeuroscienceSpectroscopy and Chemometric AnalysesFood composition and propertiesMeat and Animal Product Quality