Temat: "sensory properties" - OpacWWW

Skocz do pozycji: 1.

Tytuł:: Evaluation of fig-milk dessert bioactive properties as a potential functional food.
Autorzy:: Zare N; Department of Life Science Engineering, Faculty of New Sciences and Technologies University of Tehran Tehran Iran.
Sedighi M; Department of Pharmaceutics and Nanotechnology, School of Pharmacy Birjand University of Medical Sciences Birjand Iran.; Cellular and Molecular Research Center Birjand University of Medical Sciences Birjand Iran.
Jalili H; Department of Life Science Engineering, Faculty of New Sciences and Technologies University of Tehran Tehran Iran.
Zare H; Fig Research Station, Fars Agricultural and Natural Resources Research and Education Center, AREEO Estahban Iran.
Maftoon Azad N; Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center Agricultural Research, Education and Extension Organization (AREEO) Shiraz Iran.; Pokaż więcej
Źródło:: Food science & nutrition [Food Sci Nutr] 2024 Jan 09; Vol. 12 (4), pp. 2692-2701. Date of Electronic Publication: 2024 Jan 09 (Print Publication: 2024).
Typ publikacji:: Journal Article

Czasopismo naukowe

na półce

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Skocz do pozycji: 2.

Tytuł:: Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract.
Autorzy:: Sadri-Saeen Z; Department of Food Science and Technology, Shahr-e-Qods Branch Islamic Azad University Tehran Iran.
Khani M; Department of Food Science and Technology, Shahr-e-Qods Branch Islamic Azad University Tehran Iran.
Fadaei V; Department of Food Science and Technology, Shahr-e-Qods Branch Islamic Azad University Tehran Iran.; Pokaż więcej
Źródło:: Food science & nutrition [Food Sci Nutr] 2023 Oct 31; Vol. 12 (1), pp. 564-573. Date of Electronic Publication: 2023 Oct 31 (Print Publication: 2024).
Typ publikacji:: Journal Article

Czasopismo naukowe

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Skocz do pozycji: 3.

Tytuł:: Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten-free bread based on rice and foxtail millet flour.
Autorzy:: Abdollahzadeh A; Department of Food Science and Technology, Neyshabur Branch Islamic Azad University Neyshabur Iran.
Vazifedoost M; Department of Food Science and Technology, Neyshabur Branch Islamic Azad University Neyshabur Iran.
Didar Z; Department of Food Science and Technology, Neyshabur Branch Islamic Azad University Neyshabur Iran.
Haddadkhodaprast MH; Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran.
Armin M; Department of Agronomy and plant Breeding, Sabzevar Branch Islamic Azad University Sabzevar Iran.; Pokaż więcej
Źródło:: Food science & nutrition [Food Sci Nutr] 2023 Oct 26; Vol. 12 (1), pp. 439-449. Date of Electronic Publication: 2023 Oct 26 (Print Publication: 2024).
Typ publikacji:: Journal Article

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Skocz do pozycji: 4.

Tytuł:: Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp.
Autorzy:: Yuan J; Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
Zhang H; Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
Zeng C; Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
Song J; Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
Mu Y; Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
Kang S; Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2023 May 26; Vol. 28 (11). Date of Electronic Publication: 2023 May 26.
Typ publikacji:: Journal Article
MeSH Terms:: Malus*/chemistry
Solanum lycopersicum*
Antioxidants/chemistry ; Fermentation ; Sugars/metabolism

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Skocz do pozycji: 5.

Tytuł:: Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits.
Autorzy:: Xiao X; College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China.
Zou PR; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Hu F; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Zhu W; College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China.
Wei ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2023 May 11; Vol. 28 (10). Date of Electronic Publication: 2023 May 11.
Typ publikacji:: Journal Article; Review
MeSH Terms:: Dairy Products*
Meat*
Animals ; Eggs

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Skocz do pozycji: 6.

Tytuł:: Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages.
Autorzy:: Maleš I; Department of Pharmacy, School of Medicine, University of Split, Šoltanska 2, 21000 Split, Croatia.
Dobrinčić A; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Zorić Z; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Vladimir-Knežević S; Department of Pharmacognosy, Faculty of Pharmacy and Biochemistry, University of Zagreb, Marulićev trg 20, 10000 Zagreb, Croatia.
Elez Garofulić I; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Repajić M; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Skroza D; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia.
Jerković I; Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia.
Dragović-Uzelac V; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2023 Apr 22; Vol. 28 (9). Date of Electronic Publication: 2023 Apr 22.
Typ publikacji:: Journal Article
MeSH Terms:: Thymus Plant*
Salvia officinalis*
Citrus sinensis*
Antioxidants/pharmacology ; Antioxidants/analysis ; Fruit and Vegetable Juices/analysis ; Chromatography, Liquid ; Tandem Mass Spectrometry ; Beverages/analysis ; Plant Extracts ; Phenols/analysis ; Fruit/chemistry

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Skocz do pozycji: 7.

Tytuł:: Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.
Autorzy:: Mencin M; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
Markanovič N; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
Mikulič Petkovšek M; Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
Veberič R; Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
Terpinc P; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2023 Apr 13; Vol. 28 (8). Date of Electronic Publication: 2023 Apr 13.
Typ publikacji:: Journal Article
MeSH Terms:: Flour*/analysis
Bread*/analysis
Triticum/chemistry ; Coumaric Acids

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Skocz do pozycji: 8.

Tytuł:: Effects of high-protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread.
Autorzy:: Rahbari S; Department of Food Science and Technology, Tehran North Branch Islamic Azad University Tehran Iran.
Tavakolipour H; Department of Food Science and Technology, Sabzevar Branch Islamic Azad University Sabzevar Iran.
Kalbasi-Ashtari A; Biological and Agricultural Engineering Department Texas A&M University College Station Texas USA.; Pokaż więcej
Źródło:: Food science & nutrition [Food Sci Nutr] 2023 Mar 13; Vol. 11 (6), pp. 3266-3278. Date of Electronic Publication: 2023 Mar 13 (Print Publication: 2023).
Typ publikacji:: Journal Article

Czasopismo naukowe

na półce

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Skocz do pozycji: 9.

Tytuł:: Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties.
Autorzy:: Alipour A; Department of Food Hygiene, Kazerun Branch Islamic Azad University Kazerun Iran.
Marhamatizadeh MH; Department of Food Hygiene, Kazerun Branch Islamic Azad University Kazerun Iran.
Mohammadi M; Department of Biotechnology, Persian Gulf Studies and Research Center Khalij Fars University Iran.; Pokaż więcej
Źródło:: Food science & nutrition [Food Sci Nutr] 2023 Mar 09; Vol. 11 (6), pp. 2956-2963. Date of Electronic Publication: 2023 Mar 09 (Print Publication: 2023).
Typ publikacji:: Journal Article

Czasopismo naukowe

na półce

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Skocz do pozycji: 10.

Tytuł:: Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process.
Autorzy:: Varidi M; Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran.
Ahmadzadeh-Hashemi S; Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran.
Nooshkam M; Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran.; Pokaż więcej
Źródło:: Food science & nutrition [Food Sci Nutr] 2023 Jan 27; Vol. 11 (4), pp. 2027-2035. Date of Electronic Publication: 2023 Jan 27 (Print Publication: 2023).
Typ publikacji:: Journal Article

Czasopismo naukowe

na półce

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Skocz do pozycji: 11.

Tytuł:: Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat.
Autorzy:: Gil M; Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland.
Rudy M; Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland.
Stanisławczyk R; Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland.
Duma-Kocan P; Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2022 Oct 27; Vol. 27 (21). Date of Electronic Publication: 2022 Oct 27.
Typ publikacji:: Journal Article
MeSH Terms:: Hot Temperature*
Cooking*/methods
Animals ; Cattle ; Meat/analysis ; Temperature ; Muscles

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Skocz do pozycji: 12.

Tytuł:: The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread.
Autorzy:: Bartkiene E; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.; Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Kaunas Lithuania.
Starkute V; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.; Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Kaunas Lithuania.
Katuskevicius K; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Laukyte N; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Fomkinas M; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Vysniauskas E; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Kasciukaityte P; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Radvilavicius E; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Rokaite S; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Medonas D; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Valantinaviciute E; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.
Mockus E; Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Kaunas Lithuania.
Zokaityte E; Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania.; Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Kaunas Lithuania.; Pokaż więcej
Źródło:: Food science & nutrition [Food Sci Nutr] 2022 Aug 09; Vol. 10 (12), pp. 4319-4330. Date of Electronic Publication: 2022 Aug 09 (Print Publication: 2022).
Typ publikacji:: Journal Article

Czasopismo naukowe

na półce

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Skocz do pozycji: 13.

Tytuł:: The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily ( Amorphophallus muelleri ) Wet Noodles.
Autorzy:: Widyawati PS; Food Technology Study Program, Agricultural Technology Faculty, Widya Mandala Surabaya Catholic University, Dinoyo Street Number 42-44, Surabaya 60265, Indonesia.
Suseno TIP; Food Technology Study Program, Agricultural Technology Faculty, Widya Mandala Surabaya Catholic University, Dinoyo Street Number 42-44, Surabaya 60265, Indonesia.
Widjajaseputra AI; Food Technology Study Program, Agricultural Technology Faculty, Widya Mandala Surabaya Catholic University, Dinoyo Street Number 42-44, Surabaya 60265, Indonesia.
Widyastuti TEW; Food Technology Study Program, Agricultural Technology Faculty, Widya Mandala Surabaya Catholic University, Dinoyo Street Number 42-44, Surabaya 60265, Indonesia.
Moeljadi VW; Food Technology Study Program, Agricultural Technology Faculty, Widya Mandala Surabaya Catholic University, Dinoyo Street Number 42-44, Surabaya 60265, Indonesia.
Tandiono S; Food Technology Study Program, Agricultural Technology Faculty, Widya Mandala Surabaya Catholic University, Dinoyo Street Number 42-44, Surabaya 60265, Indonesia.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2022 Aug 09; Vol. 27 (16). Date of Electronic Publication: 2022 Aug 09.
Typ publikacji:: Journal Article
MeSH Terms:: Amorphophallus*
Asteraceae*/chemistry
Lilium*
Carrageenan ; Flavonoids/analysis ; Phenols/analysis ; Plant Extracts/chemistry ; Plant Leaves/chemistry ; Tea ; Water/analysis

Czasopismo naukowe

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Skocz do pozycji: 14.

Tytuł:: Nanoparticles and Plant By-Products for Edible Coatings Production: A Case Study with Zinc, Titanium, and Silver.
Autorzy:: Tauferová A; Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Javůrková Z; Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Pospiech M; Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Koudelková Mikulášková H; Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Těšíková K; Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Dordevic D; Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Dordevic S; Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Tremlová B; Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.; Pokaż więcej
Źródło:: Polymers [Polymers (Basel)] 2022 Jul 12; Vol. 14 (14). Date of Electronic Publication: 2022 Jul 12.
Typ publikacji:: Journal Article

Czasopismo naukowe

na półce

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Skocz do pozycji: 15.

Tytuł:: The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro.
Autorzy:: Raičević D; Biotechnical Faculty, University of Montenegro, Mihaila Lalica 1, 81000 Podgorica, Montenegro.
Popović T; Biotechnical Faculty, University of Montenegro, Mihaila Lalica 1, 81000 Podgorica, Montenegro.
Jančić D; LLC Center for Ecotoxicological Research Podgorica, Bulevar Šarla de Gola 2, 81000 Podgorica, Montenegro.
Šuković D; LLC Center for Ecotoxicological Research Podgorica, Bulevar Šarla de Gola 2, 81000 Podgorica, Montenegro.
Pajović-Šćepanović R; Biotechnical Faculty, University of Montenegro, Mihaila Lalica 1, 81000 Podgorica, Montenegro.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2022 May 06; Vol. 27 (9). Date of Electronic Publication: 2022 May 06.
Typ publikacji:: Journal Article
MeSH Terms:: Vitis*/chemistry
Volatile Organic Compounds*/analysis
Wine*/analysis
Alcohols/chemistry ; Esters/analysis ; Montenegro ; Odorants/analysis ; Terpenes/chemistry

Czasopismo naukowe

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Skocz do pozycji: 16.

Tytuł:: Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.
Autorzy:: Alkobeisi F; Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran.
Varidi MJ; Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran.
Varidi M; Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran.
Nooshkam M; Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran.; Pokaż więcej
Źródło:: Food science & nutrition [Food Sci Nutr] 2022 Feb 24; Vol. 10 (4), pp. 1113-1125. Date of Electronic Publication: 2022 Feb 24 (Print Publication: 2022).
Typ publikacji:: Journal Article

Czasopismo naukowe

na półce

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Skocz do pozycji: 17.

Tytuł:: Effect of the Integrated Addition of a Red Tara Pods ( Caesalpinia spinosa ) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers.
Autorzy:: Pedreschi F; Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
Matus J; Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile.
Bunger A; Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile.
Pedreschi R; Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Casilla 4-D, Quillota 2263782, Chile.
Huamán-Castilla NL; Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru.
Mariotti-Celis MS; Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Pedro de Valdivia 1509, Providencia, Santiago 7501015, Chile.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2022 Feb 02; Vol. 27 (3). Date of Electronic Publication: 2022 Feb 02.
Typ publikacji:: Journal Article

Czasopismo naukowe

na półce

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Skocz do pozycji: 18.

Tytuł:: Volatile Flavor Profile and Sensory Properties of Vegetable Soybean.
Autorzy:: Guo L; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Huang L; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Cheng X; Department of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Gao Y; Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
Zhang X; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Yuan X; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Xue C; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Chen X; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2022 Jan 29; Vol. 27 (3). Date of Electronic Publication: 2022 Jan 29.
Typ publikacji:: Journal Article
MeSH Terms:: Taste*
Glycine max/*chemistry
Vegetables/*chemistry
Volatilization

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Skocz do pozycji: 19.

Tytuł:: Imputation of sensory properties using deep learning.
Autorzy:: Mahmoud S; Optibrium Limited, Cambridge, UK. .
Irwin B; Optibrium Limited, Cambridge, UK.
Chekmarev D; Research and Development, International Flavors & Fragrances, Union Beach, NJ, USA.
Vyas S; Research and Development, International Flavors & Fragrances, Union Beach, NJ, USA.
Kattas J; Research and Development, International Flavors & Fragrances, Union Beach, NJ, USA.
Whitehead T; Intellegens Limited, Cambridge, UK.
Mansley T; Optibrium Limited, Cambridge, UK.
Bikker J; Research and Development, International Flavors & Fragrances, Union Beach, NJ, USA.
Conduit G; Intellegens Limited, Cambridge, UK.; University of Cambridge, Cambridge, UK.
Segall M; Optibrium Limited, Cambridge, UK.; Pokaż więcej
Źródło:: Journal of computer-aided molecular design [J Comput Aided Mol Des] 2021 Nov; Vol. 35 (11), pp. 1125-1140. Date of Electronic Publication: 2021 Oct 30.
Typ publikacji:: Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms:: Deep Learning*
Sensory Receptor Cells/*physiology
Algorithms ; Humans ; Quantitative Structure-Activity Relationship ; Uncertainty

Czasopismo naukowe

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Skocz do pozycji: 20.

Tytuł:: Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products.
Autorzy:: Zielińska D; Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
Marciniak-Lukasiak K; Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
Karbowiak M; Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
Lukasiak P; Faculty of Computing and Telecommunications, Institute of Computing Science, Poznan University of Technology, Piotrowo 2, 60-965 Poznan, Poland.; Laboratory of Bioinformatics, Institute of Biochemistry Polish Academy of Sciences, Noskowskiego 12/14, 61-704 Poznan, Poland.; Pokaż więcej
Źródło:: Molecules (Basel, Switzerland) [Molecules] 2021 Sep 22; Vol. 26 (19). Date of Electronic Publication: 2021 Sep 22.
Typ publikacji:: Journal Article
MeSH Terms:: Fructose/*chemistry
Lactobacillus/*physiology
Milk/*microbiology
Oligosaccharides/*chemistry
Yogurt/*analysis
Animals ; Cultured Milk Products/analysis ; Fermentation ; Food Microbiology ; Food Storage ; Milk/chemistry ; Yogurt/microbiology

Czasopismo naukowe

na półce

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