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Title:

Development and Validation of an Optoelectronic Method for the Assessment of Frying Colours of French Fries Based on RGB Colour Values

Document type:
Zeitschriftenaufsatz
Author(s):
Laumer, M.; Kellermann, A.; Maidl, F.-X.; Hülsbergen, K.-J.; Ebertseder, T.
Abstract:
High frying quality in terms of frying colour is an important trait for potatoes meant for French fry production. Determination of frying colour is often performed visually, which might be affected by biases and is therefore less suitable for research. Available laboratory methods also lack the capability to cover the whole sample and distinguish between tuber parts. Additionally, sample destruction is often required for colour analysis. Therefore, a new approach using RGB colour values and the...     »
Journal title:
Potato Research
Year:
2024
Fulltext / DOI:
doi:10.1007/s11540-024-09700-9
WWW:
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85185109099&doi=10.1007/s11540-024-09700-9&partnerID=40&md5=e0cd7236cdfdb95b91d1168fe6b99ddf
Notes:
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