Evaluation of Canning Quality Traits in Black Beans (Phaseolus vulgaris L.) by Visible/Near-Infrared Spectroscopy

2014 ◽  
Vol 7 (9) ◽  
pp. 2666-2678 ◽  
Author(s):  
Fernando A. Mendoza ◽  
Karen Cichy ◽  
Renfu Lu ◽  
James D. Kelly
Keyword(s):  
Infrared Spectroscopy ◽  
Phaseolus Vulgaris ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Quality Traits ◽  
Phaseolus Vulgaris L ◽  
Black Beans ◽  
Canning Quality

Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

2014 ◽  
Vol 56 ◽  
pp. 55-62 ◽  
Author(s):  
Marçal Plans ◽  
Joan Simó ◽  
Francesc Casañas ◽  
Roser Romero del Castillo ◽  
Luis E. Rodriguez-Saona ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Phaseolus Vulgaris ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Sensory Properties ◽  
Common Beans ◽  
Phaseolus Vulgaris L

scholarly journals Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)

2020 ◽  
Vol 284 ◽  
pp. 110056 ◽  
Author(s):  
Elizabeth Nakhungu Wafula ◽  
Irene Njoki Wainaina ◽  
Carolien Buvé ◽  
Nghia-Do-Trong Nguyen ◽  
Peter Kahenya Kinyanjui ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Phaseolus Vulgaris ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Common Beans ◽  
Phaseolus Vulgaris L ◽  
Cooking Times

QTL analysis of canning quality and color retention in black beans (Phaseolus vulgaris L.)

2013 ◽  
Vol 33 (1) ◽  
pp. 139-154 ◽  
Author(s):  
Karen A. Cichy ◽  
Andrea Fernandez ◽  
Andrzej Kilian ◽  
James D. Kelly ◽  
Carlos H. Galeano ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Qtl Analysis ◽  
Phaseolus Vulgaris L ◽  
Black Beans ◽  
Color Retention ◽  
Canning Quality

scholarly journals Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack

2018 ◽  
Vol 98 (2) ◽  
pp. 390-393 ◽  
Author(s):  
M. Juárez ◽  
A. Horcada ◽  
N. Prieto ◽  
J.C. Roberts ◽  
M.E.R. Dugan ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Meat Quality ◽  
Near Infrared Spectroscopy ◽  
Prediction Accuracy ◽  
Near Infrared ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Lamb Meat ◽  
Predicted Values

Lamb racks from commercial carcasses were scanned using near-infrared spectroscopy. The prediction accuracies (R2) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94. When predicted values were used to classify meat based on quality, 88.7%–95.2% of samples were correctly classified as quality guaranteed.

scholarly journals Use of near infrared spectroscopy for assessment of beef quality traits

2007 ◽  
Vol 6 (sup1) ◽  
pp. 421-423 ◽  
Author(s):  
M. De Marchi ◽  
P. Berzaghi ◽  
A. Boukha ◽  
M. Mirisola ◽  
L. Galol
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Quality Traits ◽  
Beef Quality
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