ListarDBTA-Artículos, capítulos... por tema "Quality"
Mostrando ítems 1-5 de 5
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Fruit washing influence on extra virgin olive oil quality: a sensory perspective
(Fundación del Olivar, 2019)In this work the washing operation applied to fruits of olive tree (Olea europaea) will be studied to verify its influence on the quality of the oils that can be obtained subsequently. For this purpose, 60 fruit samples ... -
In situ ripening stages monitoring of Lamuyo pepper using a new-generation near-infrared spectroscopy sensor
(Wiley, 2020)BACKGROUND: Near infrared spectroscopy (NIRS) was used as a non-destructive sensor to assess the quality of freshly-harvested Lamuyo peppers. 144 Lamuyo peppers which were in a range of colors (green, chocolate, orange and ... -
Non-destructive determination of fatty acid composition of in-shell and shelled almonds using handheld NIRS sensors
(Elsevier, 2021)One of the major compounds in almond kernels, which determines their nutritional quality, are lipids. The aim of this research was to determine the fatty acid profile in intact in-shell and shelled almonds (145 samples) ... -
Pre-harvest screening on-vine of spinach quality and safety using NIRS technology
(Elsevier, 2019)The study sought to perform a non-destructive and in-situ quality evaluation of spinach plants using near infrared (NIR) spectroscopy in order to establish its suitability for different uses once harvested. Modified partial ... -
Rapid, simultaneous, and in situ authentication and quality assessment of intact bell peppers using near-infrared spectroscopy technology
(Willey, 2018)BACKGROUND: The ability of near infrared (NIR) spectroscopy to authenticate individual bell peppers as a function of the growing system (outdoor or greenhouse) was tested using partial least squares discriminant analysis ...