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Carpathian Journal of Food Science and Technology最新文献

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INFLUENCE OF UV TREATMENT ON SOME PROPERTIES ANDBIOACTIVE COMPOUNDS IN ONION BULBS (ALLIUM CEPA L.) DURRINGSTORAGE 紫外线处理对洋葱鳞茎某些特性及活性物质的影响DURRINGSTORAGE
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.11
{"title":"INFLUENCE OF UV TREATMENT ON SOME PROPERTIES AND\u0000BIOACTIVE COMPOUNDS IN ONION BULBS (ALLIUM CEPA L.) DURRING\u0000STORAGE","authors":"","doi":"10.34302/crpjfst/2022.14.3.11","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.11","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41841139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
EVALUATION OF BOVINE MILK PROCESSING ON THE DIGESTIBILITYAND ALLERGENICITY OF MILK PROTEINS 牛乳加工对乳蛋白消化率和致敏性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.17
{"title":"EVALUATION OF BOVINE MILK PROCESSING ON THE DIGESTIBILITY\u0000AND ALLERGENICITY OF MILK PROTEINS","authors":"","doi":"10.34302/crpjfst/2022.14.3.17","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.17","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45164983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
CHEMICAL COMPOSITION, PHYSICAL AND SENSORY PROPERTIES OFDEHYDROFROZEN YAM CHIPS AS INFLUENCED BY PRE-DRYINGCONDITIONS 预干燥条件对速冻土豆条化学成分、物理和感官性能的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.7
{"title":"CHEMICAL COMPOSITION, PHYSICAL AND SENSORY PROPERTIES OF\u0000DEHYDROFROZEN YAM CHIPS AS INFLUENCED BY PRE-DRYING\u0000CONDITIONS","authors":"","doi":"10.34302/crpjfst/2022.14.3.7","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.7","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48399305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
ASSESSMENT OF BUTTON AND OYSTER MUSHROOM NUTRITIONALQUALITY USING VARIOUS DRYING METHODS 不同干燥方法对蘑菇营养品质的评价
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.15
{"title":"ASSESSMENT OF BUTTON AND OYSTER MUSHROOM NUTRITIONAL\u0000QUALITY USING VARIOUS DRYING METHODS","authors":"","doi":"10.34302/crpjfst/2022.14.3.15","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.15","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41370560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF FOODBORNEBACTERIAL PATHOGENS ISOLATED FROM BAGHLAVA AN IRANIANEXPORTING PASTRY SWEET 从伊朗出口甜饼中分离出的食源性细菌致病菌的流行率和抗菌敏感性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.5
{"title":"PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF FOODBORNE\u0000BACTERIAL PATHOGENS ISOLATED FROM BAGHLAVA AN IRANIAN\u0000EXPORTING PASTRY SWEET","authors":"","doi":"10.34302/crpjfst/2022.14.3.5","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.5","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45505069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
EVALUATION OF ANTIBACTERIAL POTENTIAL OF SELECTEDCULINARY HERBS AGAINST SOME FOODBORNE PATHOGENICBACTERIA 几种中草药对食源性致病菌的抗菌潜力评价
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.3
{"title":"EVALUATION OF ANTIBACTERIAL POTENTIAL OF SELECTED\u0000CULINARY HERBS AGAINST SOME FOODBORNE PATHOGENIC\u0000BACTERIA","authors":"","doi":"10.34302/crpjfst/2022.14.3.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45013423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
ADVERSARIAL AUTOENCODERS FOR AGRICULTURE YIELDFORECASTING 用于农业产量预测的对抗性自编码器
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.9
Y. Say, M. W. Kei-Fong, E. N. Yin-Kwee
{"title":"ADVERSARIAL AUTOENCODERS FOR AGRICULTURE YIELD\u0000FORECASTING","authors":"Y. Say, M. W. Kei-Fong, E. N. Yin-Kwee","doi":"10.34302/crpjfst/2022.14.3.9","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.9","url":null,"abstract":"For sustainable food production. In agriculture, crop yields are increasingly affected by warmer temperatures, and pest infestations caused by climate change have increased agricultural losses. Increasing local production is important to reduce our dependence on imported food and provide a buffer in case of supply disruptions such as those caused by the COVID-19 pandemic. To increase food security, it is important to optimize agricultural yields, despite the high costs associated with factors such as supplemental feeding, pest control measures, or operating costs. We present a Machine Vision method (MV) with Adversarial Autoencoder (AAE) as an approach to crop yield optimization. Predicted leaf area is projected from initial germination to early vegetative stages. Generative machine learning models are analyzed to determine a suitable architecture for crop yield prediction. Images of romaine lettuce grown over time under different conditions (e.g., light intensity) are used as the data set. Preliminary results show that the model created is able to predict an image with sufficient accuracy based on a single condition. With our method, corrective actions can be taken early, and yields recover from initial below-average values. Further work can be done to extend the model to other conditions such as moisture, strength of available sunlight, or soil nutrient content.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48746513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES 鸡肉乳状液体系的氧化稳定性:乳状液凝胶化及不同阶段使用抗坏血酸和迷迭香提取物的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.2
{"title":"OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES","authors":"","doi":"10.34302/crpjfst/2022.14.3.2","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.2","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47641696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
KINETICS OF CHANGES IN THE GRANULOMETRIC COMPOSITION OFTHERMODENATURED WHEY PROTEINS 变性乳清蛋白颗粒组成变化的动力学
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.10
{"title":"KINETICS OF CHANGES IN THE GRANULOMETRIC COMPOSITION OF\u0000THERMODENATURED WHEY PROTEINS","authors":"","doi":"10.34302/crpjfst/2022.14.3.10","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.10","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46253653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
LOW-FAT ICE MILK MANUFACTURED WITH FRUITS OF NABQ(ZIZIPHUS SPINA-CHRISTI L.) 用NABQ（ZIZIPHUS SPINA-CHRISTI L.）果实制成的低脂冰牛奶
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.4
{"title":"LOW-FAT ICE MILK MANUFACTURED WITH FRUITS OF NABQ\u0000(ZIZIPHUS SPINA-CHRISTI L.)","authors":"","doi":"10.34302/crpjfst/2022.14.3.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45781614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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