Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

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Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis. Seventeen cocoa bean b...

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Bibliographic Details
Main Authors:	Caporaso, Nicola, Whitworth, Martin B., Fowler, Mark S., Fisk, Ian D.
Format:	Article
Published:	Elsevier 2018
Subjects:	Theobroma cacao; Hyperspectral chemical imaging; Cocoa quality; Antioxidant capacity; Phenolics; Near-infrared spectroscopy
Online Access:	https://eprints.nottingham.ac.uk/50590/

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