Mostrando 10 resultados de: 10
Publisher
Food Control(3)
Communications in Computer and Information Science(2)
Food Chemistry(2)
Advances in Intelligent Systems and Computing(1)
Comprehensive Reviews in Food Science and Food Safety(1)
Área temáticas
Química analítica(5)
Fisiología humana(2)
Química física(2)
Tecnología alimentaria(2)
Tecnología de las bebidas(2)
Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
ArticleAbstract: Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) wasPalabras claves:Cocoa powder, Flavanols, HPLC, Methylxanthines, near-infrared spectroscopyAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusAutomatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics
ArticleAbstract: A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidlPalabras claves:Alkalized cocoa powder, Chemometrics, PARAFAC2, PLS-DA, SBSE-GC–MS, Volatile compoundsAutores:Barat J.M., Bro R., Lerma-García M.J., Livi G., Macchioni R., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Petersen M.A., Talens P.Fuentes:scopusDevelop of a Sample Classifier Through Multivariate Analysis for Caffeine as a Bitter Taste Generator
Conference ObjectAbstract: The use of voltammetric electronic tongues (VET) in the food industry is becoming more frequent, beiPalabras claves:Bitter, caffeine, Flavor, Taste sensor, Voltammetric electronic tonguesAutores:Alcañiz M., Barat J.M., Esteban M. Fuentes, Grau Meló R., José Varela-Aldás, Verdú S.Fuentes:googlescopusFast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
ArticleAbstract: Cocoa shell must be removed from the cocoa bean before or after the roasting process. In the case ofPalabras claves:Cocoa powder, Cocoa shell, NIR, PLS, PLS-DAAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusInfluence of potential pulses amplitude sequence in a voltammetric electronic tongue (VET) applied to assess antioxidant capacity in aliso
ArticleAbstract: Four signals configurations were studied, two of them built by small increases of potential and twoPalabras claves:ALISO, ALNUS ACUMINATA, Antioxidants, Electronic tongues, Pulse voltammetryAutores:Alcañiz M., Baldeón E.O., Barat J.M., Contat L., Esteban M. Fuentes, Meló R.G.Fuentes:googlescopusSalty Taste Intensity Classifier Through Multivariate Analysis
Conference ObjectAbstract: Voltammetric electronic Tongues (VET) are widely used on the industry, especially when focused on saPalabras claves:Flavor, Salt, Taste sensor, Voltammetric electronic tonguesAutores:Alcañiz M., Barat J.M., Esteban M. Fuentes, Grau Meló R., José Varela-Aldás, Verdú S.Fuentes:googlescopusVoltammetry pulse array developed to determine the antioxidant activity of camu-camu (Myrciaria dubia (H.B.K.) McVaug) and tumbo (Passiflora mollisima (Kunth) L.H. Bailey) juices employing voltammetric electronic tongues
ArticleAbstract: A pulse voltammetry electronic tongue can be a useful tool for determining the antioxidant capacityPalabras claves:Ascorbic acid, Camu-camu, Electronic tongues, Pulse voltammetry, TumboAutores:Alcañiz M., Baldeón E.O., Barat J.M., Esteban M. Fuentes, Masot R., Meló R.G.Fuentes:googlescopusRapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy
ArticleAbstract: Cocoa powder is a highly valuable global product that can be adulterated with low-cost raw materialsPalabras claves:Adulteration, Carob flour, Cocoa powder, NIR, PCa, PLSAutores:Arnau-Bonachera A., Barat J.M., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusRoadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods
ArticleAbstract: Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy pPalabras claves:authenticity control, Chemometrics, cocoa quality roadmap, Multivariate analysis, nondestructive methodsAutores:Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusSupport vector machine as tool for classifying coffee beverages
Conference ObjectAbstract: Classifiers are tools widely used nowadays to process data and obtain pbkp_rediction models that arePalabras claves:Classifier, Supervised learning, Support Vector Machine, Voltammetric tongueAutores:Alcañiz M., Barat J.M., Esteban M. Fuentes, Jorge Luis Buele León, José Varela-Aldás, Meló R.G.Fuentes:googlescopus