VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2019-06)
[EN] This work focused on modelling the effect of fibre enrichment on the physico-chemical and sensory properties of biscuits by an image analysis of laser backscattering patterns. The study was done on four formulas where, ...
Verdú Amat, Samuel; Pérez Jiménez, Alberto José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2021-10)
[EN] The capability of laser-backscattering imaging technique as a non-destructive method to control the effect of fat on curdling process phases was studied. It was based on capturing images of the diffraction patterns ...
Grau Meló, Raúl; Verdú, Samuel; Pérez Jiménez, Alberto José; Barat Baviera, José Manuel; Talens Oliag, Pau(Elsevier, 2021-06)
[EN] The aim of this work was to characterizes, by the non-destructive technique based on the laser-backscattering imaging analysis, the effect of pre-treatment with papain enzyme (1% w/w), the enzyme action time (0, 3, 6 ...
Camarero Pavía, Sandra(Universitat Politècnica de València, 2014-09-24)
[ES] En el presente trabajo se ha planteado el uso de Salvia hispánica (Chía) para la mejora del procesado de masas panarias integrales bajas en sodio. Para ello se evaluó la mejor combinación de salvado (harina integral) ...
VERDÚ AMAT, SAMUEL; Gallego Ibáñez, Marta; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl(Elsevier, 2022-03)
[EN] The objective of this work was to test the capability of laser-backscattering imaging technique to model changes produced throughout in vitro gastrointestinal digestion of chicken egg white gel as protein matrix model. ...
Espeleta Valera, Sandra(Universitat Politècnica de València, 2016-09-07)
[ES] En el presente trabajo se ha evaluado la capacidad de la lengua electrónica
para el control de la calidad de zumo de naranja pasteurizado en los que
puede existir un riesgo de desarrollo de bacterias esporuladas. ...
Vicens Mira, Victoria Patricia(Universitat Politècnica de València, 2019-10-04)
[ES] Las características finales de un queso son, entre otros, muy dependientes de cómo se
dé su cuajado. El control de esta etapa se realiza caracterizando las características finales del
cuajo obtenido, pero sin tener ...
Izquierdo Nieto, Sara(Universitat Politècnica de València, 2018-03-09)
[ES] En la actualidad, la mejora en la calidad de los productos es una necesidad
para poder afrontar las nuevas exigencias que impone el mercado global. Las
crecientes tendencias hacia la garantía de calidad e inocuidad ...
Lázaro Mora, Javier(Universitat Politècnica de València, 2023-10-05)
[ES] Los aceites de origen marino son productos con un elevado valor nutricional, sin embargo, su alto contenido en ácidos grasos poliinsaturados los convierte en productos altamente susceptibles al deterioro oxidativo. ...
Fuentes Pérez, Esteban Mauricio(Universitat Politècnica de València, 2013-11-19)
[ES] El objetivo del presente trabajo fue la monitorización de la fase de
fermentación de masas panarias mediante el análisis de imagen 3D basado
en la Luz Estructurada. Para comprobar la capacidad de la técnica de
obtener ...
VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2019-02)
[EN] Monitoring yogurt fermentation by the image analysis of diffraction patterns generated by the laser-milk interaction was explored. Cow¿s, goat¿s and sheep¿s milks were tested. Destructive physico-chemical analyses ...
Verdú Amat, Samuel; Pérez Jiménez, Alberto José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2021-03)
[EN] This study aim was to explore the laser backscattering imaging technique's capacity to model the curdling phase in cheese processing. To do so, three different formulas were studied by modifying solute concentration. ...
Ferrandis Rosell, Anna(Universitat Politècnica de València, 2021-07-22)
[ES] El deterioro de las funciones masticatorias o de deglución es común en algunos grupos de personas, como en los ancianos, y afecta sus percepciones y elecciones de alimentos y su capacidad para comer. Pero este problema ...
Hernández, Sergio; Gallego Ibáñez, Marta; VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl(Springer-Verlag, 2023-01)
[EN] Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and ...
Verdú Amat, Samuel; Vasquez, Francisco; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2015-06)
Some chia seed flour effects relating to different bread-making process phases and variables were
studied by distinct image analysis and physicochemical techniques. Wheat flours with three different
degrees of substitution ...
Ivorra Martínez, Eugenio; Verdú Amat, Samuel; Sánchez Salmerón, Antonio José; Grau Meló, Raúl; Barat Baviera, José Manuel(MDPI AG, 2016)
[EN] A technique that combines the spatial resolution of a 3D structured-light (SL) imaging
system with the spectral analysis of a hyperspectral short-wave near infrared system was
developed for freshness predictions of ...
Fuentes López, Ana; Verdú Amat, Samuel; Fuentes López, Cristina; Grau Meló, Raúl; Barat Baviera, José Manuel(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without ...
Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2015-02)
The bread-making process is a set of operations where could be relevant to use monitoring methods.
Specifically, the fermentation phase is a crucial step in which the quality of the product can be affected.
Several methods ...
Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Verdú Amat, Samuel; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2016-06)
Ready-to-eat foods that does not receive a heat treatment before being consumed can be at risk of foodborne hazards and spoilage, so it would be of great interest to have a method for monitoring their safety. This work ...
Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2016-09)
The capability of the VIS/SW-NIR (visible/short wave near infrared) hyperspectral imaging system to characterize the heat treatment process of cake wheat flour was studied. Combinations of heat treatments of flour were run ...