121 to 130 of 267 Results
19 juil. 2023 - RTBfoods Project
Alamu, Emmanuel; Adesokan, Michael, 2023, "NIRS Database on fresh blended cassava for DM at IITA, Nigeria", https://doi.org/10.18167/DVN1/M1YPXB, CIRAD Dataverse, V1, UNF:6:a2xM3N6S682ubDL8hcIrqQ== [fileUNF]
The database for fresh blended cassava roots consists of 130 spectra data collected using the benchtop FOSS Near Infrared Spectrometer (NIRS) with serial number 3013-0857. The spectra comprise 18 cassava genotypes in 2 replications and with triplicate scans. The Spectra data were... |
19 juil. 2023 - RTBfoods Project
Alamu, Emmanuel; Adesokan, Michael, 2023, "NIRS Database on fresh blended yam for color at IITA, Nigeria", https://doi.org/10.18167/DVN1/LWV4EQ, CIRAD Dataverse, V1, UNF:6:TNK0Aiegob9IcqN7KfcR4Q== [fileUNF]
The database for blended fresh yam for color properties measurements consists of 394 spectra data collected using the benchtop FOSS Near Infrared Spectrometer with serial number 3013-0857. The spectra comprise 100 ascensions of Dioscorea rotundata and 98 of Dioscorea alata that w... |
19 juil. 2023 - RTBfoods Project
Zum Felde, Thomas; Moyo, Mukani; Serunkuma, Edwin; Nakitto, Mariam; Banda, Linly, 2023, "NIRS Database on cooked sweetpotato for texture & cooking time at CIP, Uganda", https://doi.org/10.18167/DVN1/FK6FKH, CIRAD Dataverse, V1, UNF:6:DLhSxleBRp6XSDMxXtXNWQ== [fileUNF]
Spectra of 61 SP genotypes. 3 cooked cubes per genotype were mashed and scanned by NIRS. Scans were used for calibration development. Reference analysis, cooking time and texture parameters, was done in Uganda directly before scanning. For texture parameters, the method was chang... |
19 juil. 2023 - RTBfoods Project
Zum Felde, Thomas; Swanckaert, Jolien; Serunkuma, Edwin, 2023, "NIRS Database on cooked sweepotato for DM & sugars at CIP, Uganda", https://doi.org/10.18167/DVN1/GYTMSO, CIRAD Dataverse, V1, UNF:6:DamoZGWGUbD/8szqjtKetg== [fileUNF]
Spectra of 60 cooked fresh SP genotypes from Uganda 2019. 3-4 fresh roots per genotype were boiled, mixed, and then scanned. After that freeze dried and sent to CIAT. Reference analyse was delayed at CIAT nearly 1 year due to Covid 19 pandemic and were just available by November... |
19 juil. 2023 - RTBfoods Project
Zum Felde, Thomas; Swanckaert, Jolien; Serunkuma, Edwin, 2023, "NIRS Database on cooked freeze dried Sweetpotato for sugars at CIP, Uganda", https://doi.org/10.18167/DVN1/KSYFSU, CIRAD Dataverse, V1, UNF:6:CMqFsioJWqNT2Ge1yAaRrA== [fileUNF]
Spectra of 60 cooked, freeze dried and milled SP genotypes from Uganda 2019. 3-4 fresh roots per genotype were boiled, mixed, freeze dried, milled and then scanned and sent to CIAT. Reference analyse was delayed at CIAT nearly 1 year due to Covid 19 pandemic and were just availab... |
19 juil. 2023 - RTBfoods Project
Alamu, Emmanuel; Adesokan, Michael, 2023, "NIRS Database on Dried Grounded Cassava Flour for Ash & Protein at IITA, Nigeria", https://doi.org/10.18167/DVN1/PHBQUY, CIRAD Dataverse, V1, UNF:6:oP00s+luSY7QY4ub2WQPEA== [fileUNF]
The cassava flour database consists of 260 spectra data collected using the benchtop FOSS Near Infrared Spectrometer (NIRS) with serial number 3013-0857. The spectra comprise 130 cassava flour scanned in duplicate. The Spectra data were collected in IITA, Nigeria, in the year 201... |
19 juil. 2023 - RTBfoods Project
Ssali Nantongo, Judith; Serunkuma, Edwin; Nakitto, Mariam; Ssali, Reuben, 2023, "NIRS Calibration Database on raw intact Sweetpotato for Sensory Descriptors, Texture, DM, OCT & Water absorption at CIP Uganda", https://doi.org/10.18167/DVN1/IZCKYC, CIRAD Dataverse, V1
The spectra were collected from 3 intact roots.To scan intact roots, each root was cut cross-sectionally across the mid-section, and immediately scanned with the cut surface facing the lens, producing three spectra per genotype. Sensory data was collected by 12 trained panellists... |
19 juil. 2023 - RTBfoods Project
Ssali Nantongo, Judith; Serunkuma, Edwin; Nakitto, Mariam; Ssali, Reuben, 2023, "NIRS Calibration Database on raw mashed Sweetpotato for Sensory Descriptors, Texture, DM, OCT & Water absorption at CIP Uganda", https://doi.org/10.18167/DVN1/BQEF0O, CIRAD Dataverse, V1, UNF:6:0+gC7wduJJmZHJB1tuIygw== [fileUNF]
The spectra were collected from 3 raw mashed roots. To scan raw mashed roots, atleast 3 raw roots were mashed together into a fine mash . After mashing, 3 subsamples were collected into a cuvette and scanned, producing three spectra per genotype. Sensory data was collected by 12... |
19 juil. 2023 - RTBfoods Project
Ssali, Nantongo Judith; Serunkuma, Edwin; Nakitto, Mariam; Ssali, Reuben, 2023, "NIRS Calibration Database on cooked mashed sweetpotato for Sensory Descriptors, Texture, DM, OCT & Water absorption at CIP Uganda", https://doi.org/10.18167/DVN1/KNQFPF, CIRAD Dataverse, V1
The spectra were collected from 3 cooked mashed roots.To scan cooked roots, 3 raw roots were cut cross-sectionally across the mid-section, and immediately cooked until ready. After cooking, each root was mashed on a plate, and the mashed potato was scanned in a cuvette, producing... |
19 juil. 2023 - RTBfoods Project
Ssali Nantongo, Judith; Serunkuma, Edwin; Nakitto, Mariam; Ssali, Reuben, 2023, "NIRS Calibration Database on raw freeze dried ground sweetpotato for Sensory Descriptors, Texture, DM, OCT & Water absorption at CIP Uganda", https://doi.org/10.18167/DVN1/UMQFBV, CIRAD Dataverse, V1, UNF:6:uStcP2AiRdTlS8QJSf9kvg== [fileUNF]
The spectra were collected from 3 raw roots freeze dried and ground per genotype.To scan get the freese dried samples, each root was cut cross-sectionally across the mid-section, and immediately scanned with the cut surface facing the lens.After scanning, the root was sliced and... |
