Zobrazeno 1 - 10
of 54
pro vyhledávání: '"J. Hossenlopp"'
Publikováno v:
Fuzzy Sets and Systems
Fuzzy Sets and Systems, Elsevier, 2006, 157, pp.1145-1154
Fuzzy Sets and Systems, Elsevier, 2006, 157, pp.1145-1154
International audience; Fuzzy logic is now a wide field of study and different tools have been developed over the last 10 years. Its implementation in food qualite control for the food industry has been highlighted by several authors that have focuse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76325aca99a6661758a60f0488ef69a7
https://doi.org/10.1016/j.fss.2005.12.013
https://doi.org/10.1016/j.fss.2005.12.013
Publikováno v:
Food Control. 15:341-349
The sensory quality of a food comes from the combination of a set of parameters concerning all the steps of product life, from the raw materials to the conditions of preparation at home. We focus on manufacturing conditions and propose a method for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdc80e7670de7ae370a4b5f5c4cfde90
https://doi.org/10.1016/s0956-7135(03)00084-7
https://doi.org/10.1016/s0956-7135(03)00084-7
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2002, 13 (7-8), pp.589-595. ⟨10.1016/S0950-3293(02)00045-9⟩
Food Quality and Preference, Elsevier, 2002, 13 (7-8), pp.589-595. ⟨10.1016/S0950-3293(02)00045-9⟩
International audience; Finished food products must meet specific sensory, sanitary, technological requirements. Among these requirements, sensory properties are essential because they condition the choice and the preferences of consumers. We propose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ed978a69a80b41e82a99535a852c7cc
https://doi.org/10.1016/s0950-3293(02)00045-9
https://doi.org/10.1016/s0950-3293(02)00045-9
Publikováno v:
Food Control. 13:151-159
A feed-forward control algorithm is proposed to ensure the constancy of the sensory quality of the dry sausage during its fermentation. Fermentation is carried out with industrial equipment. The algorithm is based on human skill: the input variables
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35619646a9f5cb2922d67c81e2df38ae
https://doi.org/10.1016/s0956-7135(01)00090-1
https://doi.org/10.1016/s0956-7135(01)00090-1
Publikováno v:
Sciences des Aliments. 21:683-695
Avec un nez artificiel electronique et un panel d'experts on a analyse cinquante et un echantillons de truffe blanche Tuber magnatum Pico. Le but de cette experimentation a ete de voir s'il y avait une relation entre l'odeur percue par le nez artific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9829f15c2595eda241136cf9809537b9
https://doi.org/10.3166/sda.21.683-695
https://doi.org/10.3166/sda.21.683-695
Publikováno v:
Sciences des Aliments. 21:537-554
Une etude a ete effectuee afin de d'evaluer la faisabilite de la detection d'odeurs defauts dans des liqueurs de cacao a l'aide de capteurs de gaz. Un premier travail a eu pour objectif de voir si les capteurs de gaz etaient capables de discriminer t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc74e3c0fdc072704f94ca9c79667eb5
https://doi.org/10.3166/sda.21.537-554
https://doi.org/10.3166/sda.21.537-554
Publikováno v:
HAL
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1994, 27, pp.513-521
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1994, 27, pp.513-521
The paper describes the design and the realization of an automatic system for the sensory formulation of food products. The originality of the method lies in the interaction between consumer response and product conception. This interaction (or feed-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::942b6af55b0e33326b18d134283ec2ca
https://doi.org/10.1006/fstl.1994.1103
https://doi.org/10.1006/fstl.1994.1103
Publikováno v:
HAL
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1994, 27, pp.503-512
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1994, 27, pp.503-512
The aim of the paper is to present the methodology and the results of a sensory study for the formulation of new beverages. The method consists of several steps. A composition space is first defined by choosing the nature and concentration range of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca78d8258b713eaa7b99ab813dce0024
https://doi.org/10.1006/fstl.1994.1102
https://doi.org/10.1006/fstl.1994.1102
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2007, 79 (4), pp.1221-1232
Journal of Food Engineering, Elsevier, 2007, 79 (4), pp.1221-1232
International audience; Batch-to-batch methodologies use the repetitive nature of batch processes in order to determine the optimal operating policy in the presence of uncertainty. In this paper, a general and flexible framework for batch-to-batch co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84fc8fdff3aeccfa57eaa9d17dd60b8f
https://hal.inrae.fr/hal-02587960
https://hal.inrae.fr/hal-02587960
Publikováno v:
IEEE Ultrasonics Symposium, 2005..
The design and analysis of sensor arrays using polymer-coated acoustic wave devices for the detection and identification of analytes in aqueous environments require an appropriate selection and characterization of the chemically sensitive coatings. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ae7cfa23baf7619e5ff270ce8db772d
https://doi.org/10.1109/ultsym.2005.1602936
https://doi.org/10.1109/ultsym.2005.1602936