- -

Browsing by Subject "In-line"

RiuNet: Institutional repository of the Polithecnic University of Valencia

Browsing by Subject "In-line"

Sort by: Order: Results:

  • Icon
    Fiber from tangerine juice industry 
    Marti, N.; Saura, D.; Fuentes, E.; Lizama Abad, Victoria; Garcia, E.; Mico-Ballester, M. J.; Lorente, J. (Elsevier, 2011)
    The four main tangerine varieties (Oroval, Hernandina, Fortuna and Clemenville) processed in the Mediterranean region were analyzed for juice yield, diverse by-products obtained in industrial processing (peel, core and ...
  • thumb
    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 ...
  • thumb
    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) ...
  • Icon
    Ultrasonic assessment of fresh cheese composition 
    Telis Romero, Javier; Vaquiro, Henry A.; Bon Corbín, José; Benedito Fort, José Javier (Elsevier, 2011-03)
    [EN] Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b ...