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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis

Monitoreo de dos métodos diferentes de secado del puré de ciruelas de Kakadu mediante la combinación de análisis de infrarrojos y quimiométricos

Daniel Cozzolinoa ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, AustraliaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6247-8817View further author information
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Anh Phana ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, AustraliaORCID Iconhttps://orcid.org/0000-0003-1353-7969View further author information
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Michael Netzela ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, AustraliaORCID Iconhttps://orcid.org/0000-0002-3136-3926View further author information
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Heather Smytha ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, AustraliaORCID Iconhttps://orcid.org/0000-0002-9639-482XView further author information
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Yasmina Sultanbawaa ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia;b Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, AustraliaORCID Iconhttps://orcid.org/0000-0002-6315-5996View further author information
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Pages 183-189 | Received 15 Oct 2020, Accepted 07 Jan 2021, Published online: 23 Feb 2021

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Indeewarie Hemamali Dissanayake, Valeria Zak, Kirandeep Kaur, Kayla Jaye, Zahra Ayati, Dennis Chang, Chun Guang Li & Deep Jyoti Bhuyan. (2023) Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries. Critical Reviews in Food Science and Nutrition 63:27, pages 8511-8544.
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Pimpen Pornchaloempong, Sneha Sharma, Thitima Phanomsophon, Kraisuwit Srisawat, Wasan Inta, Panmanas Sirisomboon, Witoon Prinyawiwatkul, Natrapee Nakawajana, Ravipat Lapcharoensuk & Sontisuk Teerachaichayut. (2022) Non-Destructive Quality Evaluation of Tropical Fruit (Mango and Mangosteen) Purée Using Near-Infrared Spectroscopy Combined with Partial Least Squares Regression. Agriculture 12:12, pages 2060.
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Shanmugam Alagappan, Louwrens C. Hoffman, Sandra M. Olarte Mantilla, Deirdre Mikkelsen, Peter James, Olympia Yarger & Daniel Cozzolino. (2022) Near Infrared Spectroscopy as a Traceability Tool to Monitor Black Soldier Fly Larvae (Hermetia illucens) Intended as Animal Feed. Applied Sciences 12:16, pages 8168.
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Selina Fyfe, Heather E. Smyth, Horst Joachim Schirra, Michael Rychlik & Yasmina Sultanbawa. (2022) The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective. Frontiers in Nutrition 8.
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