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Combination of spectral and textural information of hyperspectral imaging for the prediction of the moisture content and storage time of cooked beef
Affiliation:1. Agricultural Machinery Engineering Department, Tarbiat Modares University, Tehran, Iran;2. School of Civil Engineering, Iran University of Science & Technology, Tehran, Iran;3. Department of Seafood Science and Technology, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, Iran;4. Department of Biosystems, MeBioS Division, KU Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium;1. Postharvest Technologies and Processing Group, Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany;2. School of Chemistry, University of St Andrews, St Andrews, UK;3. School of Physics, University of St Andrews, St Andrews, UK;4. Cluster of Excellence NeuroCure Clinical Research Center, Charité – Universitätsmedizin Berlin, Berlin, Germany;5. School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, UK
Abstract:
Keywords:Hyperspectral imaging  Cooked beef  VCPA  BP-ANN  Moisture content  Storage time
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