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Listar por autor "Baigts Allende, Diana Karina"

Mostrando ítems 1-3 de 3

Artificial neural networks (Fuzzy ARTMAP) analysis of the dataobtained with an electronic tongue applied to a ham-curing processwith different salt formulations

Gil Sánchez, Luís; Garrigues Baixauli, José; Garcia-Breijo, Eduardo; Grau Meló, Raúl; Aliño Alfaro, Marta; Baigts Allende, Diana Karina; Barat Baviera, José Manuel (Elsevier, 2015-05)

tThis paper describes the determination of optimum values of the parameters of a Simplified FuzzyARTMAP neural network for monitoring dry-cured ham processing with different salt formulations tobe implemented in a ...
Kinetics studies during NaCl and KCl pork meat brining

Barat Baviera, José Manuel; Baigts Allende, Diana Karina; Aliño Alfaro, Marta; Fernández Fernández, Francisco Javier; Perez García, Victor (Elsevier, 2011-09)

[EN] We describe and quantify salt transfer processes during food processing using mathematical models. Our approach incorporates as novel elements: (i) a more rigorous determination of the salt diffusion kinetics by using ...
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

Gil Sánchez, Luís; Barat Baviera, José Manuel; Baigts Allende, Diana Karina; Martínez Mañez, Ramón; Soto Camino, Juan; García Breijo, Eduardo; Aristoy Albert, Mª Concepcion; Toldrá Vilardell, Fidel; Llobet Valero, Eduard (Elsevier, 2011-06-01)

This work describes the correlation found along 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured ...

Mostrando ítems 1-3 de 3

Listar por autor "Baigts Allende, Diana Karina"

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Listar por autor "Baigts Allende, Diana Karina"