Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Chyngyz Erkinbaev"'
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100394- (2024)
Non-destructive quality evaluation techniques are vital in 3D visualization and quantification of microstructural changes in micronized pulse kernels. The effects of micronization (infrared heating) on pulse microstructure are highly dependent on its
Externí odkaz:
https://doaj.org/article/bbc35d5d85a84f439ea7080428396bd5
Autor:
Logesh Dhanapal, Chyngyz Erkinbaev
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100293- (2024)
The excessive color variation in plant-based meat burgers (PB) during storage, arising from the interplay of multiple ingredients, suggests the acute need for real-time color monitoring techniques. This study reports the use of a smart-portable hyper
Externí odkaz:
https://doaj.org/article/a7848c573c86481ea975ea2b0b2cebcf
Autor:
Angshuman Thakuria, Chyngyz Erkinbaev
Publikováno v:
Smart Agricultural Technology, Vol 7, Iss , Pp 100399- (2024)
The current method employed in detecting damages present in canola kernels is inefficient and time-consuming. The sample preparation process is laborious and the judgment between sound and damaged seeds using visual methods is prone to errors as they
Externí odkaz:
https://doaj.org/article/85733cea416c45f0b68546e2af62900a
Autor:
Angshuman Thakuria, Chyngyz Erkinbaev
Publikováno v:
Smart Agricultural Technology, Vol 5, Iss , Pp 100300- (2023)
The occurrence of heated and immature canola kernels caused by excessive drying and frost damage is undesired by grain buyers due to lower oil yield and diminished market value. The current grading process is visually examining each kernel's endosper
Externí odkaz:
https://doaj.org/article/105b2c9e06444c4b81aa954751f5906b
Publikováno v:
Journal of Food Measurement and Characterization. 16:3640-3650
Bison muscle discrimination and color stability prediction using near-infrared hyperspectral imaging
Autor:
Chyngyz Erkinbaev, Jitendra Paliwal, Argenis Rodas-González, Surendranath P. Suman, Mahmudul Hasan, Muhammad Mudassir Arif Chaudhry
Publikováno v:
Biosystems Engineering. 209:1-13
A novel photonics-based multivariate pattern recognition technique is presented to segregate bison meat samples based on muscle type, ageing, and retail display period. The technique uses color attributes obtained from visible to near-infrared hypers
Publikováno v:
Food and Bioproducts Processing. 127:388-397
The efficacy of critical processing techniques, such as micronization, relies on the microstructural changes that take place in foods as they go through the various unit operations. X-ray microtomography or computed microtomograhy (μCT) can serve as
Autor:
Tarun Agarwal, Ibrahim N. Amirrah, C. Anandharamakrishnan, Aafreen Ansari, Mahreen Arooj, Nandika Bandara, Nabaraj Banjara, Ananya Barui, J. Basilio Heredia, Kanishka Bhunia, Samprit Bose, Rashmi Chawdhary, Rahul Chetri, Nandita Dasgupta, Shalini Dasgupta, Pallab Datta, Sangeetha Dharmalingam, Dipanjan Dwari, Chyngyz Erkinbaev, Mh Busra Fauzi, Melissa Garcia-Carrasco, Anujit Ghosal, Nikhil Gorhe, Erick P. Gutiérrez-Grijalva, Vaishnavi Hada, Hushnaara Hadem, Mehavesh Hameed, S.A.R. Hashmi, Navam Hettiarachchy, Darryl L. Holliday, Nishant Rachayya Swami Hulle, K. Jagajjanani Rao, Lily Jaiswal, Law Xia Jian, Nurkhuzaiah Kamaruzaman, Manal Khan, Tarangini Korumilli, Vaidhegi Kugarajah, Jia Xian Law, Angel Licea-Claverie, Alya Limayem, Yogeswaran Lokanathan, L. Mahalakshmi, Tapas Kumar Maiti, Sourav Maity, Zawani Mazlan, Medha Mili, Bhartendu Nath Mishra, Ahmed A. Mohamed, J.A. Moses, Soma Mukherjee, Ajay Naik, Debarshi Nath, Min Hwei Ng, Lei Nie, Sophia Devi Nongmaithem, Fatimah Mohd Nor, Atul Kumar Ojha, Abhinandan Pal, Kunal Pal, Seema Panicker, Itzel F. Parra-Aguilar, N. Prashant, Niloofar Khoshdel Rad, Mukesh Kumar Ram, Rani Puthukulangara Ramachandran, Shivendu Ranjan, Akash Roy, Sai Sateesh Sagiri, Sayandeep Saha, Atiqah Salleh, Nusaibah Sallehuddin, R. Santhosh, Angana Sarkar, Preetam Sarkar, Shiv Shankar, Ihsan Shehadi, Ali Smandri, A.K. Srivastava, Nadiah Sulaiman, Sheri-Ann Tan, Chelladurai Vellaichamy, Sarika Verma, Massoud Vosough, K.S. Yoha, Ensieh Zahmatkesh, Ibrahim Zarkesh, Izzat Zulkiflee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fea7b3179f205b93dedef9906c961e1
https://doi.org/10.1016/b978-0-12-822858-6.09993-3
https://doi.org/10.1016/b978-0-12-822858-6.09993-3
Autor:
Chyngyz Erkinbaev, Filiz Koksel, Jitendra Paliwal, Mustafa Tugrul Masatcioglu, Siwen Luo, Elyssa Chan
Publikováno v:
Food and Bioproducts Processing. 121:143-153
Purpose Red lentils are rich in proteins and fibres, and thus have great potential to be used as healthy ingredients in extruded snacks. However, at high protein and fibre concentrations, the level of expansion, microstructure uniformity and textural