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Listar por palabra clave "Freshness"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por palabra clave "Freshness"

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    Aplicación de la técnica de imagen 3D e hiperespectral para la evaluación de la frescura de pescado 
    Quelal Vásconez, Maribel Alexandra (Universitat Politècnica de València, 2015-09-10)
    [ES] En el presente trabajo se aplicó la técnica no destructiva 3D e Hiperespectral para la evaluación de la frescura del pescado sparus aurata (dorada), para esto primero se efectuó la preparación de muestras que consistió ...
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    Fish Freshness Decay Measurement with a Colorimetric Array 
    Zaragozá Torres, Patricia; Ribes, Susana; Fuentes López, Ana; Vivancos, José-Luis; Fernández Segovia, Isabel; Ros-Lis, José Vicente; Barat Baviera, José Manuel; Martínez-Máñez, Ramón (Elsevier, 2012-09)
    The development of rapid non-destructive techniques to determine fish quality and shelf-life is vital to guarantee food safety. The aim of this study was to evaluate a new optoelectronic nose composed by eight sensing ...
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    Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy 
    Grau Meló, Raúl; Sánchez Salmerón, Antonio José; Girón Hernández, Lunier Joel; Ivorra Martínez, Eugenio; Fuentes López, Ana; Barat Baviera, José Manuel (Elsevier, 2011-01)
    A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and ...
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    Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata) 
    Pérez-Esteve, Édgar; Fuentes López, Ana; Grau Meló, Raúl; Fernández Segovia, Isabel; Masot Peris, Rafael; Alcañiz Fillol, Miguel; Barat Baviera, José Manuel (Elsevier, 2014-01)
    In the present study, the use of a rapid portable system based on impedance spectroscopy to assess fish freshness has been tested. The evolution of different physical and chemical parameters (moisture, fat, pH and TVBN) ...