Detection of Gelatinization Properties of Millet Using Visible/Near Infrared Reflectance Spectroscopy

Jian-hu WU; Gui-feng LI; Yan-kun PENG; Jun-jie DU; Jian-guo XU; Gang GAO

doi:10.3964/j.issn.1000-0593(2020)10-3247-07

Spectroscopy and Spectral Analysis, Volume. 40, Issue 10, 3247(2020)

Detection of Gelatinization Properties of Millet Using Visible/Near Infrared Reflectance Spectroscopy

Jian-hu WU^1,1、*, Gui-feng LI^1,1, Yan-kun PENG^1,1, Jun-jie DU^1,1, Jian-guo XU^1,1, and Gang GAO^1,1

Author Affiliations

¹[in Chinese]

¹1. College of Food Science, Shanxi Normal University, Linfen 041000, China

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References(5)

[5] Z Chen H, Q Song Q, Q Tang G et al. Journal of Cereal Science, 60, 595(2014).

[8] C Held, D Mair, V Wiedemair et al. Talanta, 205, 120115(2019).

[11] M Li, H Tian, N Zhang L et al. Infrared Physics & Technology, 95, 88(2018).

[13] U Araujo M C, H Galvao R K, C Soares S F et al. Analytica Chimica Acta, 689, 22(2011).

[14] Y He, F Liu. Food Chemistry, 115, 1430(2009).

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Jian-hu WU, Gui-feng LI, Yan-kun PENG, Jun-jie DU, Jian-guo XU, Gang GAO. Detection of Gelatinization Properties of Millet Using Visible/Near Infrared Reflectance Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2020, 40(10): 3247

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Paper Information

Category: Research Articles

Received: Aug. 22, 2019

Accepted: --

Published Online: Jun. 18, 2021

The Author Email: WU Jian-hu (287718596@qq.com)

DOI:10.3964/j.issn.1000-0593(2020)10-3247-07

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