Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging-Reference-Cited by-同舟云学术

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Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging

Published:2021-03 Issue: Volume:121 Page:107638
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Verdú Samuel,Pérez Alberto J.,Barat José M.,Grau Raúl

Funder

Sistema Nacional de Investigación, Secretaría Nacional de Ciencia, Tecnología e Innovación

Universitat Politècnica de València

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference23 articles.

1. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk;Aldalur;Food and Bioproducts Processing,2019

2. A method for the inline measurement of milk gel firmness using an optical sensor;Arango;Journal of Dairy Science,2018

3. Ultrasonic attenuation measurements for estimating milk coagulation time;Ay,1994

4. Invited review: Genetics and modeling of milk coagulation properties;Bittante;Journal of Dairy Science,2012

5. A training algorithm for optimal margin classifiers;Boser;Proceedings of the 5th Annual ACM Workshop on Computational Learning Theory,1992

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1. Inspection of antimicrobial particles in milk using RGB-laser scattering imaging combined with chemometric procedures;Chemometrics and Intelligent Laboratory Systems;2024-03

2. Investigating the influence of pore size, pore fluid and wavelength on backscattering images with sintered glass filter matrices as experimental models;Postharvest Biology and Technology;2023-06

3. Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties;Food and Bioprocess Technology;2023-05-30

4. Laser scattering imaging combined with CNNs to model the textural variability in a vegetable food tissue;Journal of Food Engineering;2023-01

5. Evaluación y correlación de la calidad sanitaria y microbiológica del suero ácido derivado del queso doble crema;Revista de Salud Pública;2022-11-01

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