Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Eszter Benes"'
Publikováno v:
Foods, Vol 12, Iss 16, p 3059 (2023)
The FT-NIR technique was used for rapid and non-destructive determination of plum ripeness. The dry matter (DM), titratable acidity (TA), total soluble solids (TSS) and calculated maturity index (MI: TSS/TA) were used as reference values. The PLS cor
Externí odkaz:
https://doaj.org/article/7882ead4e0b84e908db12eb0d871e212
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100266- (2022)
Insects are gaining more and more space in food and feed sectors, creating an intense scientific interest towards insects as food ingredients. Several papers deal with cereal-based products complemented by insect powder in the past few years. However
Externí odkaz:
https://doaj.org/article/ca9e5ec551824258ac282ba2cbdf2a7f
Autor:
Livia Simon Sarkadi, Miaomiao Zhang, Géza Muránszky, Réka Anna Vass, Oksana Matsyura, Eszter Benes, Sandor G. Vari
Publikováno v:
Life, Vol 12, Iss 7, p 1093 (2022)
Gestation and the neonatal period are crucial periods in infant development. Many components of breast milk, including fatty acids, play an important role in strengthening the immune system. The aim of our research was to evaluate the fatty acid prof
Externí odkaz:
https://doaj.org/article/d039158c61a74e8eb45b5d96f80efa10
Publikováno v:
Processes. 10:214
Meat, fish, coffee, tea, mushroom, and spices are foods that have been acknowledged for their nutritional benefits but are also reportedly targets of fraud and tampering due to their economic value. Conventional methods often take precedence for moni
Publikováno v:
LWT. 133:110130
The authentication and quality assurance of snack products have become important, since these convenience foods are popular in the modern lifestyle. Near infrared spectroscopy with machine learning algorithms can be used for the determination of qual
Publikováno v:
Journal of Food Engineering. 280:109954
Nowadays, the consumption of snack products is permanently increasing. Because of the growing trend of snack consumption, it is more and more difficult to guarantee the quality and safety of the products. Near infrared spectroscopy (NIRS) method, com