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Caracterización fisico-química y sensorial de los quesos artesanos andaluces
(Universidad de Córdoba, UCOPress, 2017)
Andalucía es la primera región española en producción de leche de cabra y la segunda
europea. El destino principal de esta leche es para la elaboración del queso artesano,
contando con un importante Patrimonio Quesero ...
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 ...
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 ...