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Texture characterization of dry-cured ham using multi energy X-ray analysis

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Texture characterization of dry-cured ham using multi energy X-ray analysis

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Fulladosa, E.; Austrich, A.; Muñoz, I.; Guerrero, L.; Benedito Fort, JJ.; Lorenzo, J.; Gou, P. (2018). Texture characterization of dry-cured ham using multi energy X-ray analysis. Food Control. 89:46-53. https://doi.org/10.1016/j.foodcont.2018.01.020

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/141959

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Title: Texture characterization of dry-cured ham using multi energy X-ray analysis
Author: Fulladosa, E. Austrich, A. Muñoz, I Guerrero, L. Benedito Fort, José Javier Lorenzo, J.M Gou, P.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall energy of the X-rays whatever the energy of x-rays ...[+]
Subjects: Non-destructive , Quality evaluation , Proteolysis , Spectrometry
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2018.01.020
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodcont.2018.01.020
Project ID:
info:eu-repo/grantAgreement/MINECO//PEJ-2014-A-34573/
info:eu-repo/grantAgreement/MINECO//RTA2013-00030-C03-02/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/
Thanks:
This work was partially supported by INIA (contract n. RTA201300030-0O3-01), Ministerio de Economia y Competitividad (PEJ2014-A34573) and CERCA programme from Generalitat de Catalunya.
Type: Artículo

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