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Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata)

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Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata)

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Pérez-Esteve, É.; Fuentes López, A.; Grau Meló, R.; Fernández Segovia, I.; Masot Peris, R.; Alcañiz Fillol, M.; Barat Baviera, JM. (2014). Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata). Food Control. 35(1):360-365. doi:10.1016/j.foodcont.2013.07.025

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Title: Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata)
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica
Issued date:
Abstract:
In the present study, the use of a rapid portable system based on impedance spectroscopy to assess fish freshness has been tested. The evolution of different physical and chemical parameters (moisture, fat, pH and TVBN) ...[+]
Subjects: Sea bream , Freshness , Impedance spectroscopy , Non-destructive sensor , PLS regression , Linear discriminant analysis
Copyrigths: Reserva de todos los derechos
Source:
Food Control. (issn: 0956-7135 ) (eissn: 1873-7129 )
DOI: 10.1016/j.foodcont.2013.07.025
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodcont.2013.07.025
Thanks:
The authors gratefully acknowledge financial support from the Spanish Government (Project AGL2010-20539). E.P. is grateful to the Spanish Ministry of Science and Innovation for his grant (AP2008-00620).
Type: Artículo

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