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Discrimination of astringent and deastringed hard "Rojo Brillante" persimmon fruit using a sensory threshold by means of hyperspectral imaging

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Discrimination of astringent and deastringed hard "Rojo Brillante" persimmon fruit using a sensory threshold by means of hyperspectral imaging

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Munera, S.; Aleixos Borrás, MN.; Besada, C.; Gómez-Sanchis, J.; Salvador, A.; Cubero, S.; Talens Oliag, P.... (2019). Discrimination of astringent and deastringed hard "Rojo Brillante" persimmon fruit using a sensory threshold by means of hyperspectral imaging. Journal of Food Engineering. 263:173-180. https://doi.org/10.1016/j.jfoodeng.2019.06.008

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Title: Discrimination of astringent and deastringed hard "Rojo Brillante" persimmon fruit using a sensory threshold by means of hyperspectral imaging
Author: Munera, Sandra Aleixos Borrás, María Nuria Besada, Cristina Gómez-Sanchis, Juan Salvador, Alejandra Cubero, Sergio Talens Oliag, Pau Blasco, José
UPV Unit: Universitat Politècnica de València. Departamento de Ingeniería Gráfica - Departament d'Enginyeria Gràfica
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Mecanización y Tecnología Agraria - Departament de Mecanització i Tecnologia Agrària
Issued date:
Abstract:
[EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only ...[+]
Subjects: Diospyros kaki , Astringency , Soluble tannins , Computer vision , Chemometrics
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2019.06.008
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2019.06.008
Project ID:
INIA/43 (CPR2014-0082)
UPV-VIN/2745
INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA /RTA2012-00062-C04-03
GENERALITAT VALENCIANA/AICO/2015/122
Thanks:
This work was partially funded by INIA and FEDER funds through project RTA2015-00078-00-00. Sandra Munera thanks INIA for the FPI-INIA grant num. 43 (CPR2014-0082), partially supported by European Union FSE funds.
Type: Artículo

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