Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach

Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach

Functional flours, high in bioactive compounds, have garnered increasing attention, driven by consumer demand for alternative ingredients and the nutritional limitations of wheat flour. This study explores the thermal stability of phenolic compounds in various functional flours using visible, near a...

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Bibliographic Details
Main Authors: Achilleas Panagiotis Zalidis, Nikolaos Tsakiridis, George Zalidis, Ioannis Mourtzinos, Konstantinos Gkatzionis
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
near infrared spectroscopy
stability of phenolics
thermal treatment
functional flours
olive-by-products
pulse flours
Online Access:https://www.mdpi.com/2304-8158/14/15/2663
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