In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation-A Case Study from Commercial Cheese Production.

Solberg, Lars Erik; Wold, Jens Petter; Dankel, Katinka; Øyaas, Jorun; Måge, Ingrid

Solberg, Lars Erik; Wold, Jens Petter; Dankel, Katinka; Øyaas, Jorun; Måge, Ingrid.

Afiliação

Solberg LE; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway.
Wold JP; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway.
Dankel K; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway.
Øyaas J; TINE SA, Bedriftsveien 7, 0950 Oslo, Norway.
Måge I; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway.

Foods ; 12(5)2023 Feb 28.

Article em En | MEDLINE | ID: mdl-36900546

Palavras-chave

cheese production; in-line NIR; power spectral density; process analysis; sampling regime

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Guideline Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Noruega

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