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Browsing by Author "Quelal Vásconez, Maribel Alexandra"

Now showing items 1-8 of 8

Aplicación de la técnica de imagen 3D e hiperespectral para la evaluación de la frescura de pescado

Quelal Vásconez, Maribel Alexandra (Universitat Politècnica de València, 2015-09-10)

[ES] En el presente trabajo se aplicó la técnica no destructiva 3D e Hiperespectral para la evaluación de la frescura del pescado sparus aurata (dorada), para esto primero se efectuó la preparación de muestras que consistió ...
Application of Infrared Spectroscopy and Chemometrics to the Cocoa Industry for Fast Composition Analysis and Fraud Detection

Quelal Vásconez, Maribel Alexandra (Universitat Politècnica de València, 2020-01-20)

[ES] El cacao es un producto de alto valor, no únicamente por sus características sensoriales, sino porque también presenta un alto contenido en antioxidantes y alcaloides estimulantes con efectos saludables. Debido a la ...
Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics

Quelal-Vásconez, Maribel Alexandra; Macchioni, Riccardo; Livi, Greta; Pérez-Esteve, Édgar; Lerma-García, María Jesús; Talens Oliag, Pau; Barat Baviera, José Manuel; Agerlin Petersen, Mikael; Bro, Rasmus (Elsevier, 2022-09-30)

[EN] A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatography mass spectrometry ...
Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

Quelal-Vásconez, Maribel Alexandra; Lerma-García, María Jesús; Pérez-Esteve, Édgar; Arnau-Bonachera, Alberto; Barat Baviera, José Manuel; Talens Oliag, Pau (Elsevier, 2020-01)

[EN] Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalisation levels). ...
Detección de mieles adulteradas mediante análisis de parámetros físicoquímicos y sensores voltamétricos en lenguas electrónicas

Quelal Vásconez, Maribel Alexandra (Universitat Politècnica de València, 2017-09-13)

Honey is a high commercial value product. It is susceptible of adulteration with low cost production syrups. If these syrups are not properly described on the product label, this adulteration may allow illegal economic ...
Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis

Quelal-Vásconez, Maribel Alexandra; Lerma-García, María Jesús; Pérez-Esteve, Édgar; Arnau-Bonachera, Alberto; Barat Baviera, José Manuel; Talens Oliag, Pau (Elsevier, 2019-05)

[EN] Cocoa shell must be removed from the cocoa bean before or after the roasting process. In the case of a low efficient peeling process or the intentional addition of cocoa shell to cocoa products (i.e. cocoa powders) ...
Rapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy

Quelal-Vásconez, Maribel Alexandra; Pérez-Esteve, Édgar; Arnau-Bonachera, Alberto; Barat Baviera, José Manuel; Talens Oliag, Pau (Elsevier, 2018-10)

[EN] Cocoa powder is a highly valuable global product that can be adulterated with low-cost raw materials like carob flour as small amounts of this flour would not change the color, aroma and taste characteristics of the ...
Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods

Quelal-Vásconez, Maribel Alexandra; Lerma-García, María Jesús; Pérez-Esteve, Édgar; Talens Oliag, Pau; Barat Baviera, José Manuel (Blackwell Publishing, 2020-03)

[EN] Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used ...