Prediction of food quality parameters in fish burgers by partial least square models using RGB pattern of digital images.

Marques, Caroline; Toazza, Carlos Eduardo Bortolan; Lise, Carla Cristina; de Lima, Vanderlei Aparecido; Mitterer-Daltoé, Marina Leite

Marques, Caroline; Toazza, Carlos Eduardo Bortolan; Lise, Carla Cristina; de Lima, Vanderlei Aparecido; Mitterer-Daltoé, Marina Leite.

Afiliação

Marques C; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Av. Francisco Heráclito dos Santos, n. 100, Curitiba, Paraná 81531-980 Brazil.
Toazza CEB; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Av. Francisco Heráclito dos Santos, n. 100, Curitiba, Paraná 81531-980 Brazil.
Lise CC; Graduate Program in Chemical and Biochemical Technology Processes, Chemistry Department, Federal University of Technology, Km 01, Pato Branco, Paraná 85503-390 Brazil.
de Lima VA; Graduate Program in Chemical and Biochemical Technology Processes, Chemistry Department, Federal University of Technology, Km 01, Pato Branco, Paraná 85503-390 Brazil.
Mitterer-Daltoé ML; Graduate Program in Chemical and Biochemical Technology Processes, Chemistry Department, Federal University of Technology, Km 01, Pato Branco, Paraná 85503-390 Brazil.

J Food Sci Technol ; 59(8): 3312-3317, 2022 Aug.

Article em En | MEDLINE | ID: mdl-35872735

Palavras-chave

ChemoStat®; Hamburger; PLS; Rancid defect; TBARS; pH

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google