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Listar por autor "Aliño Alfaro, Marta"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por autor "Aliño Alfaro, Marta"

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    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 ...
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    Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method 
    Fernández Segovia, Isabel; Fuentes López, Ana; Aliño Alfaro, Marta; Masot Peris, Rafael; Alcañiz Fillol, Miguel; Barat Baviera, José Manuel (Elsevier, 2012-11)
    [EN] Abstract The aim of this study was to evaluate a rapid low-cost system based on impedance spectroscopy as an alternative method to differentiate between fresh and frozen-thawed salmon. Samples of fresh salmon and ...
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    Development of a low-sodium ready-to-eat desalted cod 
    Aliño Alfaro, Marta; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2011-12)
    [EN] A new methodology to obtain desalted cod by partial sodium replacement with potassium, and ready-to-eat, was proposed. Sodium substitution was carried out not during the salting stage but during the desalting stage ...
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    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 ...