Chocolate Quality Assessment Based on Chemical Fingerprinting Using Near Infra-red and Machine Learning Modeling

Chocolates are the most common confectionery and most popular dessert and snack across the globe. The quality of chocolate plays a major role in sensory evaluation. In this study, a rapid and non-destructive method was developed to predict the quality of chocolate based on physicochemical data, and...

Full description

Saved in:
Bibliographic Details
Published in:Foods
Main Authors: Gunaratne, Thejani M., Gonzalez Viejo, Claudia, Gunaratne, Nadeesha M., Torrico, Damir D., Dunshea, Frank R., Fuentes, Sigfredo
Format: Artigo
Language:Inglês
Published: MDPI 2019
Subjects:
Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6835489/
https://ncbi.nlm.nih.gov/pubmed/31547064
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100426
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items