Ruiz Marín, Ester(Universitat Politècnica de València, 2019-10-02)
[ES] La industria cárnica está exigiendo sensores no destructivos para estimar tanto la composición
como las propiedades texturales de la carne y los productos procesados, permitiendo
determinar la textura del producto ...
Acero Ricondo, Paula(Universitat Politècnica de València, 2021-10-06)
[EN] In recent years, the agri-food sector has shown growing interest in the development of
methods and technologies capable of controlling and monitoring in a non-invasive way and
in real time quality parameters at the ...
Fernandez-Caballero-Fariñas, Maria Dolores; Contreras, Marina; Sanchez-Jimenez, Virginia; Benedito Fort, José Javier; Garcia-Perez, J.V.(Elsevier, 2021-05)
[EN] This study tests the feasibility of air-coupled ultrasound for the characterization of the textural properties of pork burger patties. The samples were prepared by mixing lard at different percentages (0, 20, 40, 60 ...