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X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham

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X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham

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Fulladosa, E.; Prados Pedraza, MD.; García Pérez, JV.; Benedito Fort, JJ.; Muñoz, I.; Arnau, J.; Gou, P. (2015). X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham. Journal of Food Engineering. 155:62-68. doi:10.1016/j.jfoodeng.2015.01.015

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81018

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Title: X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The characterization of dry-cured ham according to salt and fat contents is of great interest to industry and consumers. In this study, the feasibility of using non-destructive technologies such as X-rays and ultrasound ...[+]
Subjects: Non-destructive , Modelling , Dry-cured ham , Salt , Fat , X-rays , Ultrasound , Composition
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2015.01.015
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2015.01.015
Thanks:
This work was supported by Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) (contract n. RTA2010-00029-CO4-01/02) and by Universitat Politecnica de Valencia (UPV) through the FPI-2011 Grant ...[+]
Type: Artículo

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