A new method in wavelength selection for texture prediction of Mozzarella by Hyperspectral imaging

A new method in wavelength selection for texture prediction of Mozzarella by Hyperspectral imaging

In order to select the most important wavelengths to predict the rheological properties of low fat Mozzarella, five common feature selection methods were put in to a competition through developing a PLSR model. Eight rheological characteristics (hardness, adhesiveness, springiness, cohesiveness, gum...

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Bibliographic Details
Main Authors: Tahereh Jahani, Mahdi Kashaninejad, Aman Mohamad Ziaifar, Alireza Soleimanipour
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Wavelengths selection
Feature selection method
Hyperspectral imaging
Low fat mozzarella
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225000770
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