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Non-destructive determination of taste-related compounds in tomato using NIR spectra

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Non-destructive determination of taste-related compounds in tomato using NIR spectra

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Ibáñez, G.; Cebolla Cornejo, J.; Martí-Renau, R.; Roselló, S.; Valcárcel-Germes, M. (2019). Non-destructive determination of taste-related compounds in tomato using NIR spectra. Journal of Food Engineering. 263:237-242. https://doi.org/10.1016/j.jfoodeng.2019.07.004

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/158681

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Title: Non-destructive determination of taste-related compounds in tomato using NIR spectra
Author: Ibáñez, Ginés Cebolla Cornejo, Jaime Martí-Renau, Raul Roselló, Salvador Valcárcel-Germes, Mercedes
UPV Unit: Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia
Universitat Politècnica de València. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana
Issued date:
Abstract:
[EN] Near infrared (NIR) diffuse reflectance was used to predict the contents of taste-related compounds of tomato. Models were obtained for several varietal types including processing tomato, cherry and cocktail tomato, ...[+]
Subjects: Fructose , Glucose , Citric , Breeding , Solarium lycopersicum L.
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2019.07.004
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2019.07.004
Project ID:
info:eu-repo/grantAgreement/UJI//PREDOC%2F2015%2F45/
Thanks:
This research was performed despite the lack of direct public funding for its development and thanks to the enthusiasm of the authors. The authors thank Dr. Lahoz and Dr. Campillo for providing processing tomato samples ...[+]
Type: Artículo

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