Estimation of peanut quality based on free fatty acids and peroxide value by application of FTNIR and chemometrics approach
The possibility of rapid estimation of moisture, protein, fat, free fatty acid (FFA), and peroxide value (PV) content in peanut kernel was studied by Fourier transform near-infrared spectroscopy (FTNIR) in the diffuse reflectance mode to estimate the nutritional quality of peanut. The moisture, fat,...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-06-01
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| coleção: | Food Chemistry Advances |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772753X2400131X |
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