Biosensors and Advanced Optical and Vision Systems: to Quality Evaluation of Ready-to-eat Products
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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| Main Authors: | , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Coeditada entre Facultad de Agronomía - Udelar y el Instituto Nacional de Investigación Agropecuaria (INIA)
2018
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| Online Access: | https://agrocienciauruguay.uy/index.php/agrociencia/article/view/43 |
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