Instrumental quality assessment of peaches : Fusion of optical and mechanical parameters
- Author
- RUIZ-ALTISENT, M1 ; LLEO, L2 ; RIQUELME, F3
[1] Physical Properties Laboratory, Rural Engineering Department, Politechnic University of Madrid, c/Ciudad Universilaria sin, Edificio de Motores y Máquinas, Departamento de Ingeniería Rural, E.T.S.I.A, 28040 Madrid, Spain
[2] Departamento de Ciencia y Tecnologías Apliccidas a la Ingenieria Técnica Agríeola, E.U.I.T.A, 28040 Madrid, Spain
[3] Institute of Soil Science and Applied Biology CSIC, CEBAS-CSIC, P.O. Box 4195, 30080 Murcia, Spain - Source
Journal of food engineering. 2006, Vol 74, Num 4, pp 490-499, 10 p ; ref : 16 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chlorophyll Fruit firmness Impact Non-destructive Optical properties Ripeness Sensor Visible reflectance
- Keyword (fr)
- Chlorophylle Fermeté Fruit Propriété optique Prunus persica Pêche(fruit) Qualité Angiospermae Dicotyledones Pigment Rosaceae Spermatophyta
- Keyword (en)
- Chlorophyll Firmness Fruit Optical properties Prunus persica Peach Quality Angiospermae Dicotyledones Pigments Rosaceae Spermatophyta
- Keyword (es)
- Clorofila Firmeza Fruto Propiedad óptica Prunus persica Durazno Calidad Angiospermae Dicotyledones Pigmento Rosaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17547774
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2005.01.048 
https://dx.doi.org/10.1016/j.jfoodeng.2005.01.048
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