Hyperspectral images and polymerase chain reaction (PCR) for the detection of allergen (peanuts traces) in powder foods.
| Data(s) |
2012
|
|---|---|
| Resumo |
The addition of preservatives to some kind of foods may be a potential risk of spoilage, as it is the transformation of sorbate into the off-odour 1-3-pentadiene by certain microbial species. This is the case of the capacity of some strains of moulds and yeasts that are able to decarboxylate sorbic acid and transform it into 1-3 pentadiene, a volatile compound with an unpleasant petroleum odour. (Casas et al. 2004). |
| Formato |
application/pdf |
| Identificador | |
| Idioma(s) |
eng |
| Publicador |
E.T.S.I. Agrónomos (UPM) |
| Relação |
http://oa.upm.es/19799/1/INVE_MEM_2012_132622.pdf info:eu-repo/semantics/altIdentifier/doi/null |
| Direitos |
http://creativecommons.org/licenses/by-nc-nd/3.0/es/ info:eu-repo/semantics/openAccess |
| Fonte |
Proceedings of International Conference of Agricultural Engineering. CIGR-Ageng2012 | International Conference of Agricultural Engineering. CIGR-Ageng 2012 | 08/07/2012 - 12/07/2012 | Valencia, España |
| Palavras-Chave | #Ciencia y Tecnología de Alimentos |
| Tipo |
info:eu-repo/semantics/conferenceObject Ponencia en Congreso o Jornada PeerReviewed |
