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Article

Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.

Journal of the science of food and agriculture - 1 Jun 2024

Meghar Karima, Tran Thierry, Delgado Luis Fernando, Ospina Maria Alejandra, Moreno Jhon Larry, Luna Jorge, Londoño Luis, Dufour Dominique, Davrieux Fabrice

Abstract excerpt

BACKGROUND: The purpose of this study was to investigate the potential of hyperspectral imaging for the characterization of cooking quality parameters, dry matter content (DMC), water absorption (WAB), and texture in cassava genotypes contrasting for their cooking quality. RESULTS: Hyperspectral images were acquired on cooked and fresh intact longitudinal and transversal slices from 31 cassava genotypes harvested...

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Identifiers

PMID: 37086039
DOI: 10.1002/jsfa.12654

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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