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Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

Autor
Plans, M.; Simo, J.; Casañas, F.; Romero Del Castillo, M.; Rodriguez, L.; Sabate, J.
Tipus d'activitat
Article en revista
Revista
Food research international
Data de publicació
2014-02-01
Volum
56
Pàgina inicial
55
Pàgina final
62
DOI
https://doi.org/10.1016/j.foodres.2013.12.003 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/28062 Obrir en finestra nova
Resum
Near infrared spectroscopy (NIRS) has been widely used to determine food chemical composition and to a lesser extent to evaluate sensory properties. Because sample preparation is relatively simple, NIRS is especially useful in situations where many samples must be analysed, such as gene-bank characterization or breeding. We aimed to assess the feasibility of using NIRS to predict aroma, flavour, mealiness, seed-coat perception, seed-coat brightness, and seed-coat roughness in common beans Near i...
Citació
Plans, M. [et al.]. Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy. "Food research international", 15 Gener 2014, vol. 54, p. 1643-1651.
Paraules clau
Common Beans, Nirs, Gene-bank, Sensory Analysis, Partial Least Square Regression, Grain Milled Samples, Reflectance Analysis, Quality Evaluation, Cooked Rice, Prediction, Texture, Products, Attributes, Spectra, Wines
Grup de recerca
MVCO - Millora Vegetal de Caràcters Organolèptics

Participants