Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Iris A. Lobos Ortega"'
Autor:
José Miguel Hernández-Hierro, Fernando López-González, Nelson Zapata San Martín, M.I. González-Martín, C. González-Pérez, Guillermo Wells Moncada, Iris A. Lobos Ortega
Publikováno v:
Food Chemistry. 145:802-806
Instrumental techniques such a near-infrared spectroscopy (NIRS) are used in industry to monitor and establish product composition and quality. As occurs with other food industries, the Chilean flour industry needs simple, rapid techniques to objecti
Autor:
José Miguel Hernández-Hierro, Belén Curto-Diego, Isabel Revilla, Javier Salvador-Esteban, Milton C. Soto-Barajas, M.I. González-Martín, A.M. Vivar-Quintana, Iris A. Lobos Ortega, Raúl Morón-Sancho, Vidal Moreno-Rodilla
Publikováno v:
Talanta. 116:50-55
The present study addresses the prediction of the time of ripening and type of mixtures of milk (cow's, ewe's and goat's) in cheeses of varying composition using artificial neural networks (ANN). To accomplish this aim, neural networks were designed
Autor:
Iris A. Lobos Ortega, Isabel Revilla, Claudio González Pérez, A.M. Vivar Quintana, M. I. González Martín, José Miguel Hernández Hierro
Publikováno v:
ResearcherID
CIÊNCIAVITAE
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Scopus-Elsevier
CIÊNCIAVITAE
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Scopus-Elsevier
The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type o
Autor:
C. González-Pérez, Lorena Gómez García, Isabel Revilla, Carlos Palacios Riocerezo, José Miguel Hernández-Hierro, M. Inmaculada González-Martín, Ana María Vivar-Quintana, Iris A. Lobos Ortega
Publikováno v:
Talanta. 85(4)
Two independent methodologies were investigated to achieve the differentiation of ewes' cheeses from different systems of production (organic and non-organic). Eighty cheeses (40 organic and 40 non-organic) from two systems of production, two differe