Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees
Weijie Lan, Vincent Baeten, Benoît Jaillais, Catherine M.G.C. Renard, Quentin Arnould, Songchao Chen, Alexandre Leca, Sylvie Bureau
Topics & Concepts
Hyperspectral imagingTexture (cosmology)Raman spectroscopyFood scienceNear-infrared spectroscopyRheologyInfrared spectroscopyMaterials scienceChemistryArtificial intelligenceOpticsComputer scienceComposite materialImage (mathematics)PhysicsOrganic chemistrySpectroscopy and Chemometric AnalysesPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities