Zobrazeno 1 - 10
of 730
pro vyhledávání: '"E-tongue"'
Autor:
Ufaq Fayaz, Syed Zameer Hussain, Bazila Naseer, Gopinath Bej, Abhra Pal, Subrata Sarkar, Nazrana Rafique Wani, Khalid Mushtaq, Salwee Yasmin, B.S. Dhekale, Rishi Richa, Sobiya Manzoor
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101805- (2024)
E-tongue, machine vision and NIR systems were used to standardize the quality measurements in twenty rice genotypes grown in Highland Himalayan regions of Kashmir, in order to overcome the constraints of manual measurements. IRCTN-312 showed highest
Externí odkaz:
https://doaj.org/article/b5f3bc1506b64918822e52462ebb1d29
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101623- (2024)
Beer fish is characterized by its distinctive spicy flavor and strong beer aroma. Currently, there is a lack of comprehensive research analyzing the changes in taste and volatile compounds that occur during the processing of beer fish. Thus, this stu
Externí odkaz:
https://doaj.org/article/71cffbff0df2462abb1b8db14540422f
Autor:
Lilei Wang, Jialing Xie, Qiwei Wang, Jiajing Hu, Yongwen Jiang, Jinjin Wang, Huarong Tong, Haibo Yuan, Yanqin Yang
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101519- (2024)
In the present study, the comprehensive quality of Congou black tea (CBT) including aroma, taste, and liquid color was investigated by a combination of gas chromatography electronic nose (GC-E-Nose), electronic tongue (E-tongue), and electronic eye (
Externí odkaz:
https://doaj.org/article/63aa0de620894773bc11b53ef899da53
Autor:
Xiaoting YANG, Hao LIU, Nan LIU, Lirong SUN, Yalan LI, Mengjie QIE, Shanshan ZHAO, Lu BAI, Yan ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 37-46 (2024)
Beef is rich in nutrients and is one of the favored meats among consumers. Market price, consumer willingness to buy and satisfaction are affected by the quality of beef, so it is important to test the quality of beef. At present, traditional beef qu
Externí odkaz:
https://doaj.org/article/59bbae793f7146c5b58d1823036851d7
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 1, Pp 41-48 (2024)
Frozen pears, obtained by repeated freezing and thawing under cold outdoor conditions in winter, are very popular in northeast China. The effects of three freeze-thaw cycles (FT1–FT3) on Nanguo pear flavor were studied under fast (−80°C) and slo
Externí odkaz:
https://doaj.org/article/f58e50a28e904e91be1193a82c3c679f
Publikováno v:
Foods, Vol 13, Iss 22, p 3586 (2024)
Due to the lucrative coffee market, this product is often subject to adulteration, as inferior or non-coffee materials or varieties are mixed in, negatively affecting its quality. Traditional sensory evaluations by expert tasters and chemical analysi
Externí odkaz:
https://doaj.org/article/6076a7c7df624a53a5150d16a2d273c3
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101419- (2024)
A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the E-nose analysis. Organic ac
Externí odkaz:
https://doaj.org/article/8a402c8ddcac4fa29bac7aed6b9bc55a
Autor:
F. Moroni, M. Carvalho, A.R. Di Rosa, S. Torrecillas, R. Fontanillas, P. Haffray, F. Allal, A. Bajek, B. Chiofalo, G. Terova, D. Montero
Publikováno v:
Aquaculture Reports, Vol 35, Iss , Pp 102021- (2024)
The development of sustainable aquaculture relies on replacing marine raw materials like fish meal (FM) and fish oil (FO). Emerging alternatives, such as single-cell proteins and alternative lipids, offer promise. This study explored the effects of p
Externí odkaz:
https://doaj.org/article/6f2899fd5b0948c08bc3ac0fc68189e6
Autor:
Cristhian Manuel Durán Acevedo, Dayan Diomedes Cárdenas Niño, Jeniffer Katerine Carrillo Gómez
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 8074 (2024)
In this study, an electronic tongue (E-tongue) and electronic nose (E-nose) systems were applied to detect pesticide residues, specifically Preza, Daconil, Curzate, Bricol, Accros, Amistar, and Funlate, in fruits such as cape gooseberries, apples, pl
Externí odkaz:
https://doaj.org/article/d7ab8bca43484399bf26a253977b98ca
Autor:
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101119- (2024)
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L. At 150 ℃, roasting increased chlorogenic acid, total flavonoids, and caffeine concen
Externí odkaz:
https://doaj.org/article/8c992a31693a47bb9e9c4f3f91f9a9a0