Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy
Journal of Food Engineering(2016)
摘要
•Monitoring of thermal changes in meat.•Study of Maillard and oxidation reactions in meat.•Development of non-destructive technique to study heating process in meat.•Synchronous fluorescence spectroscopy as rapid tool to investigate cooking kinetics.•Use of chemometrics and spectroscopy in food studies.
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关键词
Synchronous fluorescence spectroscopy,Cooking temperature,Cooking time,Meat,PCA,PARAFAC
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