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Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread

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Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread

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Verdú Amat, S.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2015). Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread. Journal of Food Engineering. 146:227-233. doi:10.1016/j.jfoodeng.2014.08.014

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Título: Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica
Fecha difusión:
Resumen:
The bread-making process is a set of operations where could be relevant to use monitoring methods. Specifically, the fermentation phase is a crucial step in which the quality of the product can be affected. Several methods ...[+]
Palabras clave: Structured Light , Bubble size , Internal structure , Monitoring , Fermentation , Bread dough , Behavior
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2014.08.014
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.jfoodeng.2014.08.014
Agradecimientos:
We wish to thank the Polytechnic University of Valencia and Generalitat Valenciana for the financial support they provided through the PAID-05-011-2870 and GVPRE/2008/170 Projects, respectively.
Tipo: Artículo

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