Biosensors and Advanced Optical and Vision Systems

to Quality Evaluation of Ready-to-eat Products

Authors

  • Belén Diezma Laboratorio de Propiedades Físicas y Técnicas Avanzadas en Agroalimentación (LPF-TAGRALIA). Universidad Politécnica de Madrid. Ciudad Universitaria sn, 28040 Madrid, España.
  • E. C. Correa Laboratorio de Propiedades Físicas y Técnicas Avanzadas en Agroalimentación (LPF-TAGRALIA). Universidad Politécnica de Madrid. Ciudad Universitaria sn, 28040 Madrid, España.

DOI:

https://doi.org/10.31285/AGRO.22.1.2

Keywords:

minimally processed products, microbiology safety, hyperspectral image, chemical sensors

Abstract

Minimally processed products are very attractive foods for consumers because of their nutritional properties and easy preparation. However, the microbiological safety of these foods requires special attention, since throughout their process they do not undergo treatments that ensure the lethality of microorganisms. This shows the need to equip the food industry in general and the ready-to-eat in particular with rapid tests for the detection of contaminants. This paper presents the fundamentals of biosensors and the hyperspectral image (IH) and its applications in the contribution of information that could be correlated with the quality and freshness of ready-to-eat products and other foods.

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Published

2018-12-12

How to Cite

1.
Diezma B, Correa EC. Biosensors and Advanced Optical and Vision Systems: to Quality Evaluation of Ready-to-eat Products. Agrocienc Urug [Internet]. 2018 Dec. 12 [cited 2024 Apr. 20];22(1):13-25. Available from: https://agrocienciauruguay.uy/index.php/agrociencia/article/view/43

Issue

Vol. 22 No. 1 (2018)

Section

Plant and microbial biotechnology
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