Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution

Weiwei Chen; Klavs Martin Sørensen; Søren Balling Engelsen; Da-Wen Sun; Hongbin Pu

doi:10.1016/j.jfoodeng.2019.07.013

Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution

Weiwei Chen, Klavs Martin Sørensen, Søren Balling Engelsen, Da-Wen Sun, Hongbin Pu

Food Analytics and Biotechnology

11 Citations (Scopus)

Original language	English
Journal	Journal of Food Engineering
Volume	263
Pages (from-to)	311-319
ISSN	0260-8774
DOIs	https://doi.org/10.1016/j.jfoodeng.2019.07.013
Publication status	Published - Dec 2019

Keywords

Spectral imaging
Frozen meat
Lipid oxidation
Chemometrics
Ice crystals

Access to Document

10.1016/j.jfoodeng.2019.07.013

Cite this

Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution. / Chen, Weiwei; Sørensen, Klavs Martin ; Engelsen, Søren Balling et al.
In: Journal of Food Engineering, Vol. 263, 12.2019, p. 311-319.

Research output: Contribution to journal › Journal article › Research › peer-review

@article{f08c04b03131462fa9f2b0a62029a64c,

title = "Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution",

keywords = "Spectral imaging, Frozen meat, Lipid oxidation, Chemometrics, Ice crystals",

author = "Weiwei Chen and S{\o}rensen, {Klavs Martin} and Engelsen, {S{\o}ren Balling} and Da-Wen Sun and Hongbin Pu",

year = "2019",

month = dec,

doi = "10.1016/j.jfoodeng.2019.07.013",

language = "English",

volume = "263",

pages = "311--319",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}

TY - JOUR

T1 - Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging

T2 - effect of ice crystal growth and distribution

AU - Chen, Weiwei

AU - Sørensen, Klavs Martin

AU - Engelsen, Søren Balling

AU - Sun, Da-Wen

AU - Pu, Hongbin

PY - 2019/12

Y1 - 2019/12

KW - Spectral imaging

KW - Frozen meat

KW - Lipid oxidation

KW - Chemometrics

KW - Ice crystals

U2 - 10.1016/j.jfoodeng.2019.07.013

DO - 10.1016/j.jfoodeng.2019.07.013

M3 - Journal article

SN - 0260-8774

VL - 263

SP - 311

EP - 319

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution

Keywords

Access to Document

Fingerprint

Cite this