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Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy

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Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy

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Cortés López, V.; Rodríguez Ortega, A.; Blasco Ivars, J.; Rey Solaz, B.; Besada, C.; Cubero García, S.; Salvador, A.... (2017). Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy. JOURNAL OF FOOD ENGINEERING. 204:27-37. doi:10.1016/j.jfoodeng.2017.02.017

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/89660

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Title: Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Mecanización y Tecnología Agraria - Departament de Mecanització i Tecnologia Agrària
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería Gráfica - Departament d'Enginyeria Gràfica
Issued date:
Embargo end date: 2018-07-31
Abstract:
[EN] Early control of fruit quality requires reliable and rapid determination techniques. Therefore, the food industry has a growing interest in non-destructive methods such as spectroscopy. The aim of this study was to ...[+]
Subjects: Diospyros kaki , Fruit internal quality , Soluble tannins , Near-infrared spectroscopy , Chemometrics
Copyrigths: Reserva de todos los derechos
Source:
JOURNAL OF FOOD ENGINEERING. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2017.02.017
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2017.02.017
Thanks:
This work has been partially funded by the Institute Nacional de Investigacion y Tecnologia Agraria y Alimentaria de Espana (INIA) through research projects RTA2012-00062-004-01/03, RTA2013-00043-C02, and RTA2015-00078-00-00 ...[+]
Type: Artículo

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