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Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing

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Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing

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Verdú Amat, S.; Pérez Jiménez, AJ.; Barat Baviera, JM.; Grau Meló, R. (2019). Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing. Journal of Food Engineering. 241:58-66. https://doi.org/10.1016/j.jfoodeng.2018.08.003

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/147616

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Title: Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Informática de Sistemas y Computadores - Departament d'Informàtica de Sistemes i Computadors
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] In this work, the application of a laser backscattering image technique as a non-destructive quality control technique for fluid food matrices was studied. The used food matrices were vegetable-based creams, which ...[+]
Subjects: Vegetable cream , Imaging analysis , Laser backscattering , Rheology , Quality control
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2018.08.003
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2018.08.003
Type: Artículo

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