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A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

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A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

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Escriche Roberto, MI.; Kadar, MA.; Doménech Antich, EM.; Gil Sánchez, L. (2012). A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile. Journal of Food Engineering. 109(3):449-456. doi:10.1016/j.jfoodeng.2011.10.036

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Title: A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The effectiveness of a potentiometric electronic tongue, made of various metals and metallic compounds was evaluated for the differentiation of honey in three different states: raw, liquefied and pasteurized. Principal ...[+]
Subjects: Electronic tongue , Honey , Melissopalynological analysis , Physicochemical parameters , Volatile compounds , Ag electrode , PLS analysis , Potentiometric electrode , Potentiometric electronic tongue , Traditional methodologies , Volatile profile , Electrodes , Food products , Metallic compounds , Neural networks , Potentiometers (electric measuring instruments) , Principal component analysis , Reaction kinetics , Volatile organic compounds , Electronic tongues
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.10.036
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2011.10.036
Thanks:
The authors acknowledge the financial support of: the Spanish Government (project MAT2009-14564-C04-02), the Valencian Regional Ministry of Business Education and Science (project CV2007-244) and the Universidad Politecnica ...[+]
Type: Artículo

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