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Artículo
Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision
(Elsevier, 2012-06-30)
The applications of computer vision technology for acquiring and analysing images have been extended to the quality evaluation in food industry. This technique involves great advantages for the objective, rapid, non-contact ...
Artículo
First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling
(Elsevier Ltd, 2023-07-01)
Recently, the search for alternative proteins endogenous to grapes to be used as wine colour protecting agents became an important research trend. In this study, the molecular interaction between the grape seed 11S globulin ...
Artículo
A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements
(Elsevier, 2011-06-15)
We have devised a more sensible approach to estimate the carotenoid content of orange juices, which can be regarded as a model system of food with intricate carotenoid pattern. For this purpose spectroscopic information ...
Ponencia
Investigación en color y calidad de alimentos
(3ciencias, 2016)
En esta ponencia se pretende presentar a los alumnos de la Escuela Politécnica Superior, las líneas de investigación del grupo Color y Calidad de Alimentos de la Universidad de Sevilla (AGR225, PAIDI) y las posibilidades ...
Artículo
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements
(Elsevier, 2013-01)
The aim of this work was to conduct a detailed colorimetric study, using transmittance and reflectance measurements, to evaluate the possible interactions occurring among the different families of pigments comprising to ...
Artículo
Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships
(Springer Nature, 2018)
The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted in conjunction in red beets, has been examined. According to the results, it could be asserted that ...
Artículo
Comparative Physiology During Ripening in Tomato Rich-anthocyanins Fruits
(Springer Nature, 2016)
Solanum lycopersicum L. (tomato) is a very important fruit vegetable with high economic importance and nutritional impact on the consumers worldwide. Moreover, tomato fruits are an important source of nutraceutical compounds. ...
Artículo
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
(Wiley, 2014-08)
The effect of different cold maceration times on Syrah red wines from warm climate has been evaluated. Differential colorimetry and tristimulus colorimetry were applied to colour data at different points of the vinification ...
Artículo
Ripeness estimation of grape berries and seeds by image analysis
(Elsevier, 2012-03)
Digital imaging has become a powerful tool for the characterization and quality control of foodstuff. Because of the need to automate processes, faster tools are needed and Computer Vision is a good alternative to chemical ...
Artículo
Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
(Wiley-Blackwell, 2011-08-11)
The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids and antioxidant capacity of orange juices were studied. After pasteurisation at 98°C (20s) and ...