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Collazos-Escobar, GA.; Barrios-Rodríguez, YF.; Bahamón-Monje, AF.; Gutiérrez-Guzmán, N. (2024). Mid-infrared spectroscopy and machine learning as a complementary tool for sensory quality assessment of roasted cocoa-based products. Infrared Physics & Technology. 141. https://doi.org/10.1016/j.infrared.2024.105482
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/214861
Título: | Mid-infrared spectroscopy and machine learning as a complementary tool for sensory quality assessment of roasted cocoa-based products | |
Autor: | Bahamón-Monje, Andrés F. Gutiérrez-Guzmán, Nelson | |
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[EN] Monitoring sensory quality in cocoa-based products is time-consuming and requires expert panelists. Integrating Mid-infrared (MIR) spectroscopy and chemometric models is a promising tool for real-time quality inspection. ...[+]
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Derechos de uso: | Reconocimiento - No comercial (by-nc) | |
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Versión del editor: | https://doi.org/10.1016/j.infrared.2024.105482 | |
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The authors sincerely thank the Centro Surcolombiano de Inves-tigacion en Cafe (CESURCAFE) from the Universidad Surcolombiana for their invaluable support, which was essential for completing this work. This study was ...[+]
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