Listar Departamento de Bromatología y Tecnología de los Alimentos por autor "3a727eaa-2af2-4efb-950a-7914c42feb3e"
Mostrando ítems 1-3 de 3
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Characterizing and Authenticating Montilla-Moriles PDO Vinegars Using Near Infrared Reflectance Spectroscopy (NIRS) Technology
De la Haba, María-José; Arias, Mar; Ramírez, Pilar; Sánchez, María-Teresa; López, María Isabel (MDPI, 2014)This study assessed the potential of near infrared (NIR) spectroscopy as a non-destructive method for characterizing Protected Designation of Origin (PDO) “Vinagres de Montilla-Moriles” wine vinegars and for classifying ... -
Chemical Characterization of Wine Vinegars Belonging to the Vinagre de Montilla-Moriles Protected Designation of Origin, Using Near-Infrared Spectroscopy
Sánchez, María-Teresa; Márquez, Rocío; Torres, Irina; De la Haba, María-José; Pérez-Marín, D.C.; López, María Isabel (Springer, 2020)Spanish wine vinegars belonging to Vinagre de Montilla-Moriles protected designation of origin (PDO) must satisfy some chemical characteristics. These characteristics are mainly responsible of their high and exceptional ... -
Optimization of NIR Spectral Data Management for Quality Control of Grape Bunches during On-Vine Ripening
González Caballero, Virginia; López, María Isabel; Sánchez, María-Teresa; Pérez-Marín, D.C. (MDPI, 2011)NIR spectroscopy was used as a non-destructive technique for the assessment of chemical changes in the main internal quality properties of wine grapes (Vitis vinifera L.) during on-vine ripening and at harvest. A total of ...