Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks.

Hernández-Ramos, Pedro; Vivar-Quintana, Ana María; Revilla, Isabel; González-Martín, María Inmaculada; Hernández-Jiménez, Miriam; Martínez-Martín, Iván

Hernández-Ramos, Pedro; Vivar-Quintana, Ana María; Revilla, Isabel; González-Martín, María Inmaculada; Hernández-Jiménez, Miriam; Martínez-Martín, Iván.

Afiliação

Hernández-Ramos P; Graphic Expression in Engineering, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain.
Vivar-Quintana AM; Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain.
Revilla I; Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain.
González-Martín MI; Analytical Chemistry, Nutrition and Bromatology, University of Salamanca, Calle Plaza de los Caidos s/n, 37008 Salamanca, Spain.
Hernández-Jiménez M; Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain.
Martínez-Martín I; Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain.

Sensors (Basel) ; 20(19)2020 Oct 01.

Article em En | MEDLINE | ID: mdl-33019622

Palavras-chave

artificial neural network (ANN); cured ham quality; near-infrared spectroscopy (NIR); sensory analysis

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google