Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging

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Bibliographic Details
Published inLife Vol. 14; p. 647
Main Authors Chao-Hui Feng, Hirofumi Arai, Francisco J. Rodríguez-Pulido
Format Journal Article
LanguageJapanese
Published MDPI AG 20.05.2024
Subjects
Hyperspectral imaging
Immersion vacuum cooling
Kennard–Stone algorithm
modified casings
Q
sausage
Science
Online AccessGet full text
ISSN2075-1729
DOI10.3390/life14050647

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Author Francisco J. Rodríguez-Pulido
Chao-Hui Feng
Hirofumi Arai
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Contributor Sasakawa Scientific Research Grant from The Japan Science Society
Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Japan Society for the Promotion of Science Grant-in-Aid for Early Career Scientists
Ministry of Education, Culture, Sports, Science and Technology (MEXT). Japan
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SubjectTerms Hyperspectral imaging
Immersion vacuum cooling
Kennard–Stone algorithm
modified casings
Q
sausage
Science
Title Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging
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