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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/15/2663 |
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