Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Michael O Ngadi"'
Autor:
Adeyemi O. Adegbenjo, Michael O. Ngadi
Publikováno v:
Foods, Vol 13, Iss 20, p 3300 (2024)
Imbalanced data situations exist in most fields of endeavor. The problem has been identified as a major bottleneck in machine learning/data mining and is becoming a serious issue of concern in food processing applications. Inappropriate analysis of a
Externí odkaz:
https://doaj.org/article/09d5dc09973b4d288771504caa41bd18
Publikováno v:
Sensors, Vol 24, Iss 5, p 1485 (2024)
Partial least-squares (PLS) regression is a well known chemometric method used for predictive modelling, especially in the presence of many variables. Although PLS was not initially developed as a technique for classification tasks, scientists have r
Externí odkaz:
https://doaj.org/article/ece68127144d4649a1d08624d4b3681b
Publikováno v:
Foods, Vol 12, Iss 24, p 4490 (2023)
Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique consisting of the deposition of materials layer-by-layer to produce physical 3D structures. The technique offers unique opportunities to design and produce new p
Externí odkaz:
https://doaj.org/article/fd07f24faa8d4695bf9900696151d0d6
Publikováno v:
Foods, Vol 12, Iss 21, p 3953 (2023)
There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were use
Externí odkaz:
https://doaj.org/article/08637c1d162f462c9c12826fb4085813
Autor:
Ali Demirci, Michael O Ngadi
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the deconta
Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat
Publikováno v:
European Journal of Nutrition & Food Safety. 15:14-30
The aim of this study was to evaluate the impact of cooking conditions on the proximate composition and textural properties (cohesiveness and chewiness) of chicken breast meat. Eight packs of industrial skinless chicken breast meat were cooked by air
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::156eaed7456cf6b68ef9a0a8cb8f39ba
https://doi.org/10.9734/ejnfs/2023/v15i61313
https://doi.org/10.9734/ejnfs/2023/v15i61313
Publikováno v:
Ultrasonics Sonochemistry, Vol 73, Iss , Pp 105473- (2021)
In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound tre
Externí odkaz:
https://doaj.org/article/388bb56826804e659a71726f2a6d18a3
Publikováno v:
Foods, Vol 11, Iss 12, p 1789 (2022)
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affect
Externí odkaz:
https://doaj.org/article/34520f6bed5342fabdd9df810c3679b4
Publikováno v:
European Journal of Nutrition & Food Safety. :10-43
The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a946633d94823a0389268bfc36d13045
https://doi.org/10.9734/ejnfs/2023/v15i11285
https://doi.org/10.9734/ejnfs/2023/v15i11285
Publikováno v:
European Journal of Nutrition & Food Safety. :43-62
The effect of cooking on pH, juiciness, instrumental colour and microstructural properties of chicken breast meat was investigated. Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions , thawed and cooked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6362fbfe403ee1bcfde077f6ef3925d
https://doi.org/10.9734/ejnfs/2022/v14i111264
https://doi.org/10.9734/ejnfs/2022/v14i111264