Novel spectroscopic approaches for the characterisation of quality- and identity-related key features of peanuts and peanut butters
Year: 2022
Type: dissertation
Abstract: Chapter 1 General introduction Chapter 2 Evaluation of portable and benchtop near-infrared spectroscopy for classification of high oleic acid peanuts and fatty acid quantitation Chapter 3 Rapid high-throughput determination of major components and amino acids in a single peanut kernel based on portable near-infrared spectroscopy combined with chemometrics Chapter 4 An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters Chapter 5 Rapid classification of peanut varieties for their processing into peanut butters based on near-infrared spectroscopy combined with machine learning Chapter 6 Chapter 1 • General introduction Chapter 1 • General introduction Chapter 1 • General introduction General introduction • Chapter 1
DOI: 10.18174/568518
Author: Hongwei Yu
Institution: Wageningen University & Research
Language: English
Subfield: Analytical Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
OpenAlex ID: W4281932523