SharePREDICTION OF SENSORY QUALITY BY NEAR INFRARED REFLECTANCE ANALYSIS OF FROZEN AND FREEZE-DRIED GREEN PEAS (PISUM SATIVUM).
Author(s) : KJOLSTAD L., ISAKSSON T., ROSENFELD H. J.
Type of article: Article
Summary
RESEARCH INTO A SIGNIFICANT RELATIONSHIP BETWEEN THE INTERPRETATION OF IR SPECTRA AND THE RESULTS OF SENSORY ANALYSIS (TEXTURE, FLAVOUR) OF FROZEN OR FREEZE-DRIED PEAS. NEAR-INFRARED SPECTROSCOPY SEEMS TO GIVE BETTER RESULTS THAN RHEOLOGICAL TESTS FOR PREDICTING THE QUALITY OF THESE VEGETABLES. (Bibliogr. int. CDIUPA, FR., 90-259906.
Details
- Original title: PREDICTION OF SENSORY QUALITY BY NEAR INFRARED REFLECTANCE ANALYSIS OF FROZEN AND FREEZE-DRIED GREEN PEAS (PISUM SATIVUM).
- Record ID : 1991-0217
- Languages: English
- Source: J. Sci. Food Agric. - vol. 51 - n. 2
- Publication date: 1990
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Infrared; Freeze-drying; Measurement; Organoleptic property; Pea; Vegetable; Freezing
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