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    Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli

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    Author
    Hernandez-Hierro, Jose Miguel
    Esquerre, Carlos
    Valverde, Juan
    Villacreces, Salvador
    Reilly, Kim
    Gaffney, Michael
    Gonzalez-Miret, Maria Lourdes
    Heredia, Francisco J.
    O'Donnell, Colm P.
    Downey, Gerard
    Keyword
    Glucosinolates
    Broccoli
    Hyperspectral imaging
    Near infrared
    Visible
    Chemometrics
    Date
    15/11/2013
    
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    URI
    http://hdl.handle.net/11019/479
    Citation
    José Miguel Hernández-Hierro, Carlos Esquerre, Juan Valverde, Salvador Villacreces, Kim Reilly, Michael Gaffney, M. Lourdes González-Miret, Francisco J. Heredia, Colm P. O’Donnell, Gerard Downey. Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli. Journal of Food Engineering, 2014,126, 107-112. DOI: 10.1016/j.jfoodeng.2013.11.005
    Abstract
    The use of hyperspectral imaging to (a) quantify and (b) localise total glucosinolates in florets of a single broccoli species has been examined. Two different spectral regions (vis–NIR and NIR), a number of spectral pre-treatments and different mask development strategies were studied to develop the quantitative models. These models were then applied to freeze-dried slices of broccoli to identify regions within individual florets which were rich in glucosinolates. The procedure demonstrates potential for the quantitative screening and localisation of total glucosinolates in broccoli using the 950–1650 nm wavelength range. These compounds were mainly located in the external part of florets.
    Funder
    Spanish MICINN; Junta de Andalucia
    Grant Number
    JCI-2011-09201); AGL2011-30254-C02; AGR 6331.
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1016/j.jfoodeng.2013.11.005
    Scopus Count
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    Horticulture
    Food Biosciences
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Quality & Sensory Science

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