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Ultrasonic assessment of fresh cheese composition

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Ultrasonic assessment of fresh cheese composition

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Telis Romero, J.; Vaquiro, HA.; Bon Corbín, J.; Benedito Fort, JJ. (2011). Ultrasonic assessment of fresh cheese composition. Journal of Food Engineering. 103(2):137-146. https://doi.org/10.1016/j.jfoodeng.2010.10.008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81517

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Title: Ultrasonic assessment of fresh cheese composition
Author: Telis Romero, Javier Vaquiro, Henry A. Bon Corbín, José Benedito Fort, José Javier
UPV Unit: 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] Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b ...[+]
Subjects: Composition , Fresh cheese , Non-destructive , Ultrasound , Cheese composition , Cooling process , Different effects , Fat contents , In-line , Quality control tool , Semiempirical models , Ultrasonic assessment , Ultrasonic velocity , Ultrasonic velocity measurement , Ultrasonics , Velocity , Ultrasonic applications
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2010.10.008
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2010.10.008
Project ID:
info:eu-repo/grantAgreement/MEC//AGL2007-65923-C02-02/ES/LIBERACION DE COMPUESTOS OLOR-ACTIVOS EN JAMON IBERICO LONCHEADO: EFECTO DEL CONTENIDO Y CARACTERISTICAS DE LA GRASA MEDIDAS MEDIANTE ULTRASONIDOS./
info:eu-repo/grantAgreement/CNPq//200918%2F2007-9/
Thanks:
The authors acknowledge financial support from the Ministerio de Educacion y Ciencia in Spain (Project AGL 2007-65923-C02-02) and the National Council for Scientific and Technological Development CNPq in Brasil (Proc No ...[+]
Type: Artículo

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