Visualization of the Water Content for Salmon Fish Fillets Based on Hyperspectral Imaging Technique

ZHAN Bai-shao; ZHANG Hai-liang; YANG Jian-guo

doi:10.3964/j.issn.1000-0593(2017)04-1232-05

[1] Xu J, Riccioli C, Sun D. Journal of Food Engineering, 2016, 169: 259.

[2] He H, Sun D. LWT-Food Science and Technology, 2015, 62(1): 11.

[3] He H, Wu D, Sun D. Journal of Food Engineering, 2014, 126: 156.

[4] He H, Wu D, Sun D. Food Chemistry, 2014, 156: 394.

[5] He H, Wu D, Sun D. Innovative Food Science & Emerging Technologies, 2013, 18: 237.

[6] Wu D, Sun D. Talanta, 2013, 116: 266.

[7] Kimiya T, Sivertsen A H, Heia K. Journal of Food Engineering, 2013, 116(3): 758.

[8] Uddin M, Okazaki E, Turza S, et al. Journal of Food Science, 2005, 70(8): C506.

[9] Kamruzzaman M, Makino Y, Oshita S. Journal of Food Engineering, 2016, 170: 8.

[10] Qiao T, Ren J, Craigie C, et al. Computers and Electronics in Agriculture, 2015, 115: 21.

[11] Wu X, Song X, Qiu Z, et al. Meat Science, 2016, 113: 92.

[12] Pu H, Sun D, Ma J, et al. Meat Science, 2015, 99: 81.

[13] Ma J, Pu H, Sun D, et al. International Journal of Refrigeration, 2015, 50: 10.

[14] Wu D, Sun D, He Y. Food Chemistry, 2014, 145: 417.

[15] Cheng J, Sun D, Pu H. Food Chemistry, 2016, 197, Part A: 855.

[16] Braga J W B, Junior A A D S, Martins I S. Fuel, 2014, 120: 171.

[17] Camps C, Simone C, Gilli C. Assessment of Tomato Quality Using Portable NIR Spectroscopy and PLSR with Wavelengths Selection. LEUVEN 1: Int. Soc. Horticultural Science, 2012. 437.