Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Mihaela Mihnea"'
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2247 (2024)
This paper discusses a Multiagent System architecture and its supporting concepts and technical implementation for food-producing systems. The Food and Beverages industry is in dire need of embracing more advanced industrial digitization practices to
Externí odkaz:
https://doaj.org/article/fca65a8d67264b26b01ca943ad9d5d62
Autor:
Nicholas S. Archer, Maeva Cochet-Broch, Mihaela Mihnea, Gonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Leif Lundin, Damian Frank
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. Howev
Externí odkaz:
https://doaj.org/article/4ba580b908314c8d9cba8788d3568126
Publikováno v:
Beverages, Vol 7, Iss 4, p 74 (2021)
The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swed
Externí odkaz:
https://doaj.org/article/74a8448a3b9b4339ad5b5ea6222990f4
Publikováno v:
Foods, Vol 9, Iss 8, p 1107 (2020)
The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was e
Externí odkaz:
https://doaj.org/article/fc88a415fd154b52af8dc113e9b5a43c
Publikováno v:
Foods, Vol 8, Iss 1, p 3 (2018)
Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who
Externí odkaz:
https://doaj.org/article/f917611d56d74023aa633b454b756d0d
Publikováno v:
Journal of Texture Studies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::284b825175e7d2a5c60e8e93443f2937
https://doi.org/10.1111/jtxs.12754
https://doi.org/10.1111/jtxs.12754
Publikováno v:
ACS Sustainable Chemistry & Engineering vol.11(2023)
A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0e8ca3ff0d7d2678249b60a841f205f
https://research.chalmers.se/en/publication/535708
https://research.chalmers.se/en/publication/535708
Publikováno v:
Journal of Sensory Studies. 37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a948166bcbfe5584ae323292e5f0028
https://doi.org/10.1111/joss.12781
https://doi.org/10.1111/joss.12781
Autor:
Carolin Menzel, Patricia Lopez-Sanchez, Mihaela Mihnea, Marion Bergdoll, Gonzalo Garrido-Bañuelos, Francisco Vilaplana, Johanna Andersson
Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a lack of knowledge related to the impact of thermal treatments on the sensory properties. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::863338aa5a34494e28453760507c1585
http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-58462
http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-58462
Autor:
Nicholas S. Archer, Maeva Cochet-Broch, Mihaela Mihnea, Gonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Leif Lundin, Damian Frank
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. Howev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d146a932b164ddf3caff03e0932afdc1
https://pubmed.ncbi.nlm.nih.gov/35187028
https://pubmed.ncbi.nlm.nih.gov/35187028