Zobrazeno 1 - 10
of 74
pro vyhledávání: '"food property"'
Autor:
Jersson X. Leon-Medina, Diana Acosta-Opayome, Carlos Alberto Fuenmayor, Carlos Mario Zuluaga-Domínguez, Maribel Anaya, Diego A Tibaduiza
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 327-343 (2023)
ABSTRACTHoney quality is a global concern since this product is highly susceptible to adulteration, given its competitive price. As a reliable strategy for honey authenticity determination, this work introduces an intelligent classification system th
Externí odkaz:
https://doaj.org/article/636851d21c3a4e6a933bcba6c947153b
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 14-23 (2023)
ABSTRACTThis study aimed to compare phytochemical content and antioxidant activities of eight diverse citrus cultivars grown in Jeju Island depending on their harvest time owing to their health benefits. Plant peels, flesh, and leaves were extracted,
Externí odkaz:
https://doaj.org/article/cdd9fb2868c140309b45041db19f0002
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2089-2106 (2022)
Feijoa has a high nutraceutical and agro-industrial potential, an attractive opportunity for Colombia to enter new markets with innovative products. However, there is little knowledge about its behavior and requirements for its proper industrial proc
Externí odkaz:
https://doaj.org/article/84e0ea890b504a71850097e646f24503
Autor:
Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Michael Adesokan, Emmanuel O. Alamu, Busie Maziya-Dixon
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 326-343 (2022)
There is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrument
Externí odkaz:
https://doaj.org/article/4edb18be76e142e0b454542bc4c5c774
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1948-1957 (2022)
This study proposes a strategy for screening and validating of antioxidant compounds and components from leaves of yacon (Smallanthus sonchifolius Poepp. and Endl.) by variable selection based on weight analysis. The theoretical basis of variable sel
Externí odkaz:
https://doaj.org/article/80fdfb0466094a73b9f64abc1dc3b782
Publikováno v:
Foods, Vol 12, Iss 22, p 4062 (2023)
Owing to Japan’s aging society and labor shortages, the food and agricultural industries are facing a significant demand for robotic food handling technologies. Considering the large variety of food products, available robotic end-effectors are lim
Externí odkaz:
https://doaj.org/article/fe1b660b321a460bbbba4152a581ebd0
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 210-221 (2021)
Sasa quelpaertensis Nakai extract (SQE) has long been used as a traditional medicine and health drink. The present study aims to examine the properties and antioxidant activity of the phytochemicals isolated from S. quelpaertensis. Therefore, the SQE
Externí odkaz:
https://doaj.org/article/a72b61f03ff94f0aa96e68e74054223e
Autor:
Azrina Azlan, Hock Eng Khoo, Wan Khairunisa Wan Shapie, Noor Atiqah Abd Kadir, Sharmin Sultana
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1324-1336 (2020)
Defatted dabai (Canarium odontophyllum Miq.) parts are considered good sources of antioxidants. This study aimed to determine the nutritional values and antioxidant properties of dabai cocoa bars and the sensory profile scores of different parts of d
Externí odkaz:
https://doaj.org/article/171061bbdeca4a3ea793e85498c90e3f
Publikováno v:
Frontiers in Robotics and AI, Vol 8 (2022)
Despite developments in robotics and automation technologies, several challenges need to be addressed to fulfill the high demand for automating various manufacturing processes in the food industry. In our opinion, these challenges can be classified a
Externí odkaz:
https://doaj.org/article/4551dcd8b2684733ab73351fc05f50bb
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