Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing
Weijie Lan, Catherine M.G.C. Renard, Benoît Jaillais, Alexandra Büergy, Alexandre Leca, Songchao Chen, Sylvie Bureau
Topics & Concepts
Partial least squares regressionFood scienceRaw materialTitratable acidChemistryMathematicsStatisticsOrganic chemistrySpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis