CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING

CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING

Using the rapid method of digital image analysis by the developed scanning flour analyzer the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat of three years of harvest (2017–2019), namely the «yellowness» indicator and the color characteristic...

Full description

Saved in:
Bibliographic Details
Main Authors: T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2020-07-01
Series:Пищевые системы
Subjects:
durum wheat flour
optical properties
color characteristics
semolina ripening
carotenoids
traceability
group a pasta
digital image
Online Access:https://www.fsjour.com/jour/article/view/70
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items