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Browsing by Author "Cortés López, Victoria"

Now showing items 1-19 of 19

A comparison between NIR and ATR-FTIR spectroscopy for varietal differentiation of Spanish intact almonds

Cortes-Lopez, Victoria; Barat Baviera, José Manuel; Talens Oliag, Pau; Blasco, José; Lerma-García, María Jesús (Elsevier, 2018-12)

[EN] The rapid and easy classification of almond varieties with similar morphology, different quality properties and, in most cases, different prices is interesting to protect both the almond industry and the consumers ...
A new internal quality index for mango and its predicción by external visible and near-infrared reflection spectroscopy

Cortés López, Victoria; Ortiz Sánchez, María Coral; Aleixos Borrás, María Nuria; Blasco Ivars, José; Cubero García, Sergio; Talens Oliag, Pau (Elsevier, 2016-04-27)

[EN] A non-destructive method based on external visible and near-infrared reflection spectroscopy for determining the internal quality of intact mango cv. ‘Osteen’ was investigated. An internal quality index, well ...
Almendras dulces y amargas: determinación del contenido de amigdalina mediante cromatografía líquida de alta resolución y clasificación mediante espectroscopia visible y de infrarrojo cercano

Morales Padilla, María Monserrath (Universitat Politècnica de València, 2017-09-19)

[ES] La almendra es una drupa de semilla comestible, consumida y comercializada en su estado natural o como parte de diversos productos elaborados. Se distinguen dos clases de almendras: amargas y dulces. El sabor amargo ...
Application of near infrared spectroscopy to the quality control of citrus fruits and mango

Blasco Ivars, José; Lorente Garrido, Delia; Cortes-Lopez, Victoria; Talens Oliag, Pau; Cubero-García, Sergio; Munera Picazo, Sandra Maria; Aleixos Borrás, María Nuria (SAGE Publications, 2016)
Comportamiento reológico de un alimento en función su contenido en grasa

Fuentes López, Ana; Cortés López, Victoria; Talens Oliag, Pau (Universitat Politècnica de València, 2017-06-22)

Este objeto puede utilizarse como guion para estudiar el comportamiento reológico de un alimento en función de su contenido en grasa. En este artículo se describe el procedimiento empleado para analizar el comportamiento ...
Desarrollo de un sistema de automatización no destructivo para la clasificación de mangos en función de su madurez

Cortés López, Victoria (Universitat Politècnica de València, 2015-11-05)

[ES] El objetivo del presente trabajo fue el desarrollo de un sistema de automatización para la clasificación no destructiva de mango en categorías de madurez. Durante el estudio, 120 mangos de la variedad ‘Kent’ ...
Determinación experimental de la difusividad térmica en alimentos

Cortés López, Victoria; Talens Oliag, Pau; Fuentes López, Ana (Universitat Politècnica de València, 2017-06-22)

Estudiar el comportamiento térmico de muestras alimentarias, y por tanto caracterizar las mismas, puede resultar de gran utilidad en la elaboración de productos alimenticios, así como también en el diseño de equipos para ...
Discrimination of intact almonds according to their bitterness and prediction of amygdalin concentration by Fourier transform infrared spectroscopy

Cortes-Lopez, Victoria; Talens Oliag, Pau; Barat Baviera, José Manuel; Lerma-García, María Jesús (Elsevier, 2019-02)

[EN] Intact almond kernels (N¿=¿360, half sweet and half bitter) were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) for the prediction of amygdalin concentration and to ...
Efecto de la temperatura en el comportamiento reológico de un alimento fluido

Talens Oliag, Pau; Cortés López, Victoria; Fuentes López, Ana (Universitat Politècnica de València, 2017-06-22)

La viscosidad de un fluido está afectada por muchas variables, siendo la temperatura una de ellas. Conforme aumenta la temperatura, las fuerzas viscosas son superadas por la energía cinética, dando lugar a una disminución ...
In-line Application of Visible and Near-Infrared Diffuse Reflectance Spectroscopy to Identify Apple Varieties

Cortes-Lopez, Victoria; Cubero-García, Sergio; BLASCO IVARS, JOSE; Aleixos Borrás, María Nuria; Talens Oliag, Pau (Springer-Verlag, 2019)

[EN] One of the most studied techniques for the non-destructive determination of the internal quality of fruits has been visible and nearinfrared (VIS-NIR) reflectance spectroscopy. This work evaluates a new non-destructive ...
Innovations in non-destructive techniques for fruit quality control applied to manipulation and inspection lines

Cortés López, Victoria (Universitat Politècnica de València, 2018-10-22)

La industria alimentaria, concretamente el sector poscosecha, necesita innovar en sus procesos productivos, optimizando los mismos para rentabilizar sus actividades, garantizando productos de calidad capaces de satisfacer ...
Integration of simultaneous tactile sensing and visible and near-infrared reflectance spectroscopy in a robot gripper for mango quality assessment

Cortes-Lopez, Victoria; Blanes Campos, Carlos; Blasco Ivars, José; Ortiz Sánchez, María Coral; Aleixos Borrás, María Nuria; Mellado Arteche, Martín; Cubero García, Sergio; Talens Oliag, Pau (Elsevier, 2017)

[EN] Development of non-destructive tools for determining mango ripeness would improve the quality of industrial production of the postharvest processes. This study addresses the creation of a new sensor that combines ...
Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review

Cortes-Lopez, Victoria; BLASCO IVARS, JOSE; Aleixos Borrás, María Nuria; Cubero-García, Sergio; Talens Oliag, Pau (Elsevier, 2019)

[EN] Background: The increasing demand for quality assurance in agro-food production requires sophisticated analytical methods for in-line quality control. One of these techniques is visible and near-infrared (VIS-NIR) ...
Non-Destructive Assessment of Mango Firmness and Ripeness Using a Robotic Gripper

Blanes Campos, Carlos; Cortés López, Victoria; Ortiz Sánchez, María Coral; Mellado Arteche, Martín; Talens Oliag, Pau (Springer Verlag (Germany), 2015-09)

[EN] The objective of the study was to evaluate the use of a robot gripper in the assessment of mango (cv. BOsteen^) firmness as well as to establish relationships between the nondestructive robot gripper measurements ...
Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness

Cortes-Lopez, Victoria; Talens Oliag, Pau; Barat Baviera, José Manuel; Lerma-García, María Jesús (Elsevier, 2018)

[EN] In this study, 360 intact almonds, half sweet and half bitter, were assessed by near-infrared (NIR) spectroscopy to predict amygdalin content (established by high performance liquid chromatography (HPLC)) and by ...
Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy

Cortes-Lopez, Victoria; Rodríguez Ortega, Alejandro; Blasco Ivars, José; Rey Solaz, Beatriz; Besada, Cristina; Cubero García, Sergio; Salvador, Alejandra; Talens Oliag, Pau; Aleixos Borrás, María Nuria (2017)

[EN] Early control of fruit quality requires reliable and rapid determination techniques. Therefore, the food industry has a growing interest in non-destructive methods such as spectroscopy. The aim of this study was to ...
Sweet and nonsweet taste discrimination of nectarines using visible and near-infrared spectroscopy

Cortes-Lopez, Victoria; Cubero, Sergio; Aleixos Borrás, María Nuria; Blasco Ivars, José; Talens Oliag, Pau (Elsevier, 2017)

[EN] The feasibility of using visible and near-infrared spectroscopy technology combined with multivariate analysis to discriminate cv. 'Big Top' and cv. 'Diamond Ray' nectarines has been studied. These varieties are very ...
Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy

Lerma-García, María Jesús; Cortes-Lopez, Victoria; Talens Oliag, Pau; Barat Baviera, José Manuel (Elsevier, 2018)

[EN] Infrared (IR) spectroscopy followed by the employment of multivariate chemometric techniques has been widely used for foodstuffs and beverage authenticity and traceability. Among the different IR applications, variety ...
Visible and near-infrared diffuse reflectance spectroscopy for fast qualitative and quantitative assessment of nectarine quality

Cortes-Lopez, Victoria; Blasco Ivars, José; Aleixos Borrás, María Nuria; Cubero García, Sergio; Talens Oliag, Pau (Springer-Verlag, 2017)

[EN] Visible and near-infrared spectroscopy has been widely used as a non-invasive and rapid-assessment technique for the quality control of agricultural products. In this study, 325 samples of nectarines representing two ...