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dc.contributor.authorFulladosa, E.
dc.contributor.authorAustrich, A.
dc.contributor.authorMuñoz, I.
dc.contributor.authorGuerrero, L.
dc.contributor.authorBenedito, J.
dc.contributor.authorLorenzo, J.M.
dc.contributor.authorGou, P.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-04-08T12:15:52Z
dc.date.available2019-04-08T12:15:52Z
dc.date.issued2018-02-03
dc.identifier.citationFulladosa, E., A. Austrich, I. Muñoz, L. Guerrero, J. Benedito, J.M. Lorenzo, and P. Gou. 2018. "Texture Characterization Of Dry-Cured Ham Using Multi Energy X-Ray Analysis". Food Control 89: 46-53. Elsevier BV. doi:10.1016/j.foodcont.2018.01.020.ca
dc.identifier.issn0956-7135ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/271
dc.description.abstractMulti energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall energy of the X-rays whatever the energy of x-rays is, multi energy sensors provides a spectrum of the X-rays energies, which may be differently attenuated. In this study, the feasibility of this technology to detect changes in dry-cured ham slices after inducing proteolysis was evaluated. Effect of salt and water contents on the attenuation was also studied. In addition, the classification of commercial samples according to their proteolysis index was assessed. Results showed a decrease of attenuation for increasing proteolysis induction times (p<0.01) for all the regions of the spectrum (energy bands), but not with the same intensity, at any of the analysed acquisition conditions. Salt and water contents produced a significant (p<0.01) effect on the attenuation. Influence of salt content was higher than that of water content, and both affected the prediction of the proteolysis index. Classification score of commercial samples exhibited a limited discrimination capacity, showing the need for more sophisticated data analysis.ca
dc.format.extent22ca
dc.language.isoengca
dc.relation.ispartofElsevierca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleTexture characterization of dry-cured ham using multi energy X-ray analysisca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.terms12 mesosca
dc.relation.projectIDINIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-01/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2018.01.020ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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