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Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy

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Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy

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dc.contributor.author Lerma-García, María Jesús es_ES
dc.contributor.author Cortes-Lopez, Victoria es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2019-06-22T20:01:36Z
dc.date.available 2019-06-22T20:01:36Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0166-526X es_ES
dc.identifier.uri http://hdl.handle.net/10251/122537
dc.description.abstract [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 and cultivar discrimination is of great importance since different cultivars could provide different product quality, price, flavor, color, etc. Thus, the aim of this study is to present an overview of the state of the art regarding the employment of IR spectroscopy in conjunction with chemometric techniques for the discrimination of different foodstuffs (such as fruits, nuts, vegetables, edible plants, grains, cereals, and vegetable oils) and beverages (such as wines, juices, and other alcoholic drinks) according to their cultivar. es_ES
dc.description.sponsorship Victoria López Cortés thanks the Spanish Ministry of Education, Culture, and Sports for the FPU grant (FPU13/04202).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Comprehensive Analytical Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Infrared spectroscopy es_ES
dc.subject Classification es_ES
dc.subject Variety es_ES
dc.subject Nuts and vegetables es_ES
dc.subject Vegetable oils es_ES
dc.subject Grains and cereals es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/bs.coac.2018.03.004 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MECD//FPU13%2F04202/ES/FPU13%2F04202/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Lerma-García, MJ.; Cortes-Lopez, V.; Talens Oliag, P.; Barat Baviera, JM. (2018). Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy. Comprehensive Analytical Chemistry. 80:127-163. https://doi.org/10.1016/bs.coac.2018.03.004 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/bs.coac.2018.03.004 es_ES
dc.description.upvformatpinicio 127 es_ES
dc.description.upvformatpfin 163 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 80 es_ES
dc.relation.pasarela S\384179 es_ES
dc.contributor.funder Ministerio de Educación, Cultura y Deporte es_ES


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