Výsledky vyhledávání - "Grau Meló, Raúl"

Fresh-sliced tissue inspection: Characterization of pork and salmon composition based on fractal analytics

Autor: VERDÚ AMAT, SAMUEL, Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] The capability of fractal analytics of digital images for characterizing sliced tissue was tested in fat and water fractions terms. The study was based on three factors: tissue type (pork loin and salmon); fractal parameter (fractal dimension an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e35894342e46aa2400d1cb4dc174cbc2
https://doi.org/10.1016/j.fbp.2019.04.008

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Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits

Autor: VERDÚ AMAT, SAMUEL, Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] This work focused on modelling the effect of fibre enrichment on the physico-chemical and sensory properties of biscuits by an image analysis of laser backscattering patterns. The study was done on four formulas where, besides the control, three

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::593f0d5006a1d5cce1b451ce86eda0f4
http://hdl.handle.net/10251/147635

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Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking

Autor: Grau Meló, Raúl, Verdú, Samuel, Pérez Jiménez, Alberto José, Barat Baviera, José Manuel, Talens Oliag, Pau

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] The aim of this work was to characterizes, by the non-destructive technique based on the laser-backscattering imaging analysis, the effect of pre-treatment with papain enzyme (1% w/w), the enzyme action time (0, 3, 6 and 24 h at 4 degrees C) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f438ca352cb451cce9ae1496d0b849a
https://doi.org/10.1016/j.jfoodeng.2021.110508

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Spectral study of heat treatment process of wheat flour by VIS/SW-NIR image system

Autor: Verdú Amat, Samuel, Ivorra Martínez, Eugenio, Sánchez Salmerón, Antonio José, Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

The capability of the VIS/SW-NIR (visible/short wave near infrared) hyperspectral imaging system to characterize the heat treatment process of cake wheat flour was studied. Combinations of heat treatments of flour were run at different temperatures (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4c6f27100aaca19dbd6ec31a75490c0
https://doi.org/10.1016/j.jcs.2016.08.008

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Utilización de harina de sorgo tratada térmicamente como una alternativa en la sustitución de harina de trigo en panificación

Autor: Vasquez-Lara, Francisco, Soto Padilla, Daniel, Cordero Fernández, Diana Laura, Granados Nevárez, María del Carmen, Islas Rubio, Alma Rosa, Verdú Amat, Samuel, Grau Meló, Raúl, Barat Baviera, José Manuel

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[ES] El tratamiento térmico en harinas es un proceso que se ha venido utilizando para generar modificaciones en sus componentes principales, como lo son las proteínas y almidón. Estos cambios pueden ser la desnaturalización de proteínas y gelati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4226969fcebfd023cd029d96e4e0a921
http://hdl.handle.net/10251/124224

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Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread

Autor: Verdú Amat, Samuel, Ivorra Martínez, Eugenio, Sánchez Salmerón, Antonio José, Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

The bread-making process is a set of operations where could be relevant to use monitoring methods. Specifically, the fermentation phase is a crucial step in which the quality of the product can be affected. Several methods have been developed to moni

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef908fb41cb5d1c730d7f7d3c9a8cc7d
https://doi.org/10.1016/j.jfoodeng.2014.08.014

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Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

Autor: Verdú Amat, Samuel, Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

The capacity of chia seed flour to improve the behaviour of wholemeal formulas of wheat bread during the bread-making process was tested. Seven formulas were produced: one employing only wheat flour (control), two formulas substituting 13% and 23% (d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6cf49ac2b8def91406147c9d6de00a2
http://hdl.handle.net/10251/107411

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Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

Autor: Vásquez, Francisco, Verdú Amat, Samuel, Islas, Alma R., Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::158a784202ed4d9c4e07a011d79154b7

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Efecto de la sustitución de harina de trigo con harina de quinoa (Chenopodium quinoa) sobre las propiedades reológicas de la masa y texturales del pan

Autor: Vasquez-Lara, Francisco, Verdú Amat, Samuel, Islas, Alma R., Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] he use of composite flours has been fundamental in the development of products with higher nutritional properties. The raw materials used typically as supplements are of animal or vegetable origin that are capable of providing nutrients that are

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::124a839486dfe975313574762fdd81eb
http://hdl.handle.net/10251/113263

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Shelf life prediction of expired vacuum-packed chilled smoked salmon based on a KNN tissue segmentation method using hyperspectral images

Autor: Ivorra Martínez, Eugenio, Sánchez Salmerón, Antonio José, Verdú Amat, Samuel, Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

Ready-to-eat foods that does not receive a heat treatment before being consumed can be at risk of foodborne hazards and spoilage, so it would be of great interest to have a method for monitoring their safety. This work expands on and enhances previou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c62df05f250f135040f8d53669462a93

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