Partial least squares regression (PLSR) applied to NIR and HSI spectral data modeling to predict chemical properties of fish muscle
Partial least squares regression (PLSR) is a classical and widely used linear method for
modeling of spectral data. Measurement of fish chemical properties has been playing an …
modeling of spectral data. Measurement of fish chemical properties has been playing an …
Non-destructive determination of fat and moisture contents in Salmon (Salmo salar) fillets using near-infrared hyperspectral imaging coupled with spectral and textural …
H Zhang, S Zhang, Y Chen, W Luo, Y Huang… - Journal of Food …, 2020 - Elsevier
The feasibility of using NIR hyperspectral imaging technique for predicting fat and moisture
contents in salmon fillets was assessed by integrating both characteristic wavelengths and …
contents in salmon fillets was assessed by integrating both characteristic wavelengths and …
Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression
The main goal of this study was to investigate the potential of hyperspectral imaging in the
near-infrared (NIR) range of 900–1700nm for non-destructive prediction of chemical …
near-infrared (NIR) range of 900–1700nm for non-destructive prediction of chemical …
Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet
The study of visible and near-infrared hyperspectral imaging (400–1000 nm) in tandem with
data fusion technique was conducted to predict sensory quality index scores (QIS) of grass …
data fusion technique was conducted to predict sensory quality index scores (QIS) of grass …
Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review
Muscle foods are very important for a well-balanced daily diet. Due to their perishability and
vulnerability, there is a need for quality and safety evaluation of such foods. Hyperspectral …
vulnerability, there is a need for quality and safety evaluation of such foods. Hyperspectral …
Enhancing visible and near-infrared hyperspectral imaging prediction of TVB-N level for fish fillet freshness evaluation by filtering optimal variables
Total volatile basic nitrogen (TVB-N) is one of the most important indicators for evaluation of
fish protein degradation and freshness loss. A novel algorithm of Physarum network (PN) …
fish protein degradation and freshness loss. A novel algorithm of Physarum network (PN) …
Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging
This study was conducted to explore the potential of hyperspectral imaging (HSI) technique
in visible and near-infrared (VIS–NIR) region (400–1700nm) for determining the spatial …
in visible and near-infrared (VIS–NIR) region (400–1700nm) for determining the spatial …
Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy
D Cozzolino, I Murray, A Chree, JR Scaife - LWT-Food Science and …, 2005 - Elsevier
The oxidative and hydrolytic degradation of lipids in fish oil was monitored using partial least-
squares (PLS) regression and near-infrared reflectance (NIR) spectroscopy. One hundred …
squares (PLS) regression and near-infrared reflectance (NIR) spectroscopy. One hundred …
Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics
J Zhou, X Wu, Z Chen, J You, S Xiong - Lwt, 2019 - Elsevier
Freshness is the primary quality attribute of bighead carp (Aristichthys nobilis). Determining
freshness in bighead carp with near infrared reflectance spectroscopy (NIRS) combined with …
freshness in bighead carp with near infrared reflectance spectroscopy (NIRS) combined with …
Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets
K value is an important freshness index widely used for indication of nucleotide degradation
and assessment of chemical spoilage. The feasibility of hyperspectral imaging (400–1000 …
and assessment of chemical spoilage. The feasibility of hyperspectral imaging (400–1000 …
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