The Experts below are selected from a list of 30720 Experts worldwide ranked by ideXlab platform

Frédérique Jourjon - One of the best experts on this subject based on the ideXlab platform.

  • relationship between sensory analysis penetrometry and visible NIR Spectroscopy of apples belonging to different cultivars
    Food Quality and Preference, 2003
    Co-Authors: Emira Mehinagic, Gaëlle Royer, Dominique Bertrand, Ronan Symoneaux, François Laurens, Frédérique Jourjon
    Abstract:

    Abstract Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) Spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR Spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR Spectroscopy to estimate certain sensory attributes measured by trained panellists.

  • Relationship between sensory analysis, penetrometry and visible–NIR Spectroscopy of apples belonging to different cultivars
    Food Quality and Preference, 2003
    Co-Authors: Emira Mehinagic, Gaëlle Royer, Dominique Bertrand, Ronan Symoneaux, François Laurens, Frédérique Jourjon
    Abstract:

    Abstract Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) Spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR Spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR Spectroscopy to estimate certain sensory attributes measured by trained panellists.

Reyes Itoiz - One of the best experts on this subject based on the ideXlab platform.

  • Monitoring of alcoholic fermentation of onion juice by NIR Spectroscopy: valorization of worthless onions.
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: José-maría González-sáiz, Consuelo Pizarro, I. Esteban-díez, Maria José Saiz-abajo, Oscar Ramirez, CARLOS JAVIER GONZALEZ NAVARRO, Reyes Itoiz
    Abstract:

    The valorization of vegetable byproducts is one of the main objectives of industry today. The project on which this study is based examined the potential usefulness of worthless onions (Allium cepa L. sp.) and overproduction to obtain several functional products with different applications in the food industry. Near-infrared (NIR) Spectroscopy, combined with multivariate calibration, has been used to monitor the alcoholic fermentation of onion juice. Good results were obtained, revealing the suitability of NIR Spectroscopy for controlling and optimizing this process in real time. Keywords: Alcoholic fermentation; multivariate calibration; NIR monitoring; onion; valorization

  • Monitoring of alcoholic fermentation of onion juice by NIR Spectroscopy: valorization of worthless onions.
    Journal of agricultural and food chemistry, 2007
    Co-Authors: José-maría González-sáiz, Consuelo Pizarro, I. Esteban-díez, Maria José Saiz-abajo, Oscar Ramirez, CARLOS JAVIER GONZALEZ NAVARRO, Reyes Itoiz
    Abstract:

    The valorization of vegetable byproducts is one of the main objectives of industry today. The project on which this study is based examined the potential usefulness of worthless onions (Allium cepa L. sp.) and overproduction to obtain several functional products with different applications in the food industry. Near-infrared (NIR) Spectroscopy, combined with multivariate calibration, has been used to monitor the alcoholic fermentation of onion juice. Good results were obtained, revealing the suitability of NIR Spectroscopy for controlling and optimizing this process in real time.

Emira Mehinagic - One of the best experts on this subject based on the ideXlab platform.

  • relationship between sensory analysis penetrometry and visible NIR Spectroscopy of apples belonging to different cultivars
    Food Quality and Preference, 2003
    Co-Authors: Emira Mehinagic, Gaëlle Royer, Dominique Bertrand, Ronan Symoneaux, François Laurens, Frédérique Jourjon
    Abstract:

    Abstract Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) Spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR Spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR Spectroscopy to estimate certain sensory attributes measured by trained panellists.

  • Relationship between sensory analysis, penetrometry and visible–NIR Spectroscopy of apples belonging to different cultivars
    Food Quality and Preference, 2003
    Co-Authors: Emira Mehinagic, Gaëlle Royer, Dominique Bertrand, Ronan Symoneaux, François Laurens, Frédérique Jourjon
    Abstract:

    Abstract Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) Spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR Spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR Spectroscopy to estimate certain sensory attributes measured by trained panellists.

François Laurens - One of the best experts on this subject based on the ideXlab platform.

  • relationship between sensory analysis penetrometry and visible NIR Spectroscopy of apples belonging to different cultivars
    Food Quality and Preference, 2003
    Co-Authors: Emira Mehinagic, Gaëlle Royer, Dominique Bertrand, Ronan Symoneaux, François Laurens, Frédérique Jourjon
    Abstract:

    Abstract Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) Spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR Spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR Spectroscopy to estimate certain sensory attributes measured by trained panellists.

  • Relationship between sensory analysis, penetrometry and visible–NIR Spectroscopy of apples belonging to different cultivars
    Food Quality and Preference, 2003
    Co-Authors: Emira Mehinagic, Gaëlle Royer, Dominique Bertrand, Ronan Symoneaux, François Laurens, Frédérique Jourjon
    Abstract:

    Abstract Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) Spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR Spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR Spectroscopy to estimate certain sensory attributes measured by trained panellists.

Ronan Symoneaux - One of the best experts on this subject based on the ideXlab platform.

  • relationship between sensory analysis penetrometry and visible NIR Spectroscopy of apples belonging to different cultivars
    Food Quality and Preference, 2003
    Co-Authors: Emira Mehinagic, Gaëlle Royer, Dominique Bertrand, Ronan Symoneaux, François Laurens, Frédérique Jourjon
    Abstract:

    Abstract Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) Spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR Spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR Spectroscopy to estimate certain sensory attributes measured by trained panellists.

  • Relationship between sensory analysis, penetrometry and visible–NIR Spectroscopy of apples belonging to different cultivars
    Food Quality and Preference, 2003
    Co-Authors: Emira Mehinagic, Gaëlle Royer, Dominique Bertrand, Ronan Symoneaux, François Laurens, Frédérique Jourjon
    Abstract:

    Abstract Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) Spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR Spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR Spectroscopy to estimate certain sensory attributes measured by trained panellists.