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Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

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Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

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Verdú Amat, S.; Vasquez-Lara, F.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2017). Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties. Journal of Food Engineering. 192:45-52. doi:10.1016/j.jfoodeng.2016.07.017

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/102255

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Title: Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica
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Abstract:
[EN] A hyperspectral image analysis was used to characterize heat treatment in oat flour, performed by treating oat flour at 80, 100 and 130 °C for 30 min. Images from both original oat and treated flours were captured, ...[+]
Subjects: Oats flour , Heat treatment , Hyperspectral image , Composite breads , Process monitoring
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2016.07.017
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2016.07.017
Type: Artículo

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