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Journal of Food Measurement and Characterization最新文献

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Early identification of Aspergillus spp. in vitro based on HS-GC-IMS and electronic nose 基于 HS-GC-IMS 和电子鼻的体外曲霉菌属早期鉴定
Journal of Food Measurement and Characterization Pub Date : 2024-08-10 DOI: 10.1007/s11694-024-02811-4
Huajiang Chen, Yanran Luo, Guiqing Xing, Yongqing Shi, Shuang Gu, Xiangyang Wang
{"title":"Early identification of Aspergillus spp. in vitro based on HS-GC-IMS and electronic nose","authors":"Huajiang Chen, Yanran Luo, Guiqing Xing, Yongqing Shi, Shuang Gu, Xiangyang Wang","doi":"10.1007/s11694-024-02811-4","DOIUrl":"https://doi.org/10.1007/s11694-024-02811-4","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"7 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919599","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
Enhancing pasta quality through substitution of durum wheat with rice varieties and defatted pigeon pea flours 用水稻品种和脱脂豌豆粉替代硬质小麦，提高面食质量
Journal of Food Measurement and Characterization Pub Date : 2024-08-09 DOI: 10.1007/s11694-024-02784-4
K. Falade, Nnenna E. Amadi
{"title":"Enhancing pasta quality through substitution of durum wheat with rice varieties and defatted pigeon pea flours","authors":"K. Falade, Nnenna E. Amadi","doi":"10.1007/s11694-024-02784-4","DOIUrl":"https://doi.org/10.1007/s11694-024-02784-4","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"72 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141922235","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
Physicochemical characteristics and quality of oil extracted from privet fruits (Ligustrum vulgare L.) 从女贞果实中提取的油的理化特性和质量
Journal of Food Measurement and Characterization Pub Date : 2024-08-09 DOI: 10.1007/s11694-024-02785-3
Sara Bahrami, Mohammadali Torbati, Abdolah Dadazadeh, S. Azadmard‐Damirchi, Solmaz Abedinzadeh, Geoffrey P. Savage
{"title":"Physicochemical characteristics and quality of oil extracted from privet fruits (Ligustrum vulgare L.)","authors":"Sara Bahrami, Mohammadali Torbati, Abdolah Dadazadeh, S. Azadmard‐Damirchi, Solmaz Abedinzadeh, Geoffrey P. Savage","doi":"10.1007/s11694-024-02785-3","DOIUrl":"https://doi.org/10.1007/s11694-024-02785-3","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"30 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141924774","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
Sensor fusion techniques in deep learning for multimodal fruit and vegetable quality assessment: A comprehensive review 用于多模态果蔬质量评估的深度学习中的传感器融合技术：综述
Journal of Food Measurement and Characterization Pub Date : 2024-08-08 DOI: 10.1007/s11694-024-02789-z
Raj Singh, R. Nisha, Ravindra Naik, Konga Upendar, C. Nickhil, S. C. Deka
{"title":"Sensor fusion techniques in deep learning for multimodal fruit and vegetable quality assessment: A comprehensive review","authors":"Raj Singh, R. Nisha, Ravindra Naik, Konga Upendar, C. Nickhil, S. C. Deka","doi":"10.1007/s11694-024-02789-z","DOIUrl":"https://doi.org/10.1007/s11694-024-02789-z","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"29 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141928691","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
Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system 从蟹肉苹果皮中提取果胶并在肉类乳液模型系统中使用的优化方法
Journal of Food Measurement and Characterization Pub Date : 2024-03-30 DOI: 10.1007/s11694-024-02458-1
Hazal Aldemir, A. Kamiloğlu, Özlem Çakır
{"title":"Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system","authors":"Hazal Aldemir, A. Kamiloğlu, Özlem Çakır","doi":"10.1007/s11694-024-02458-1","DOIUrl":"https://doi.org/10.1007/s11694-024-02458-1","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"51 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363623","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
Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics 更正：使用萝卜提取物（Brassica rapa L.）制备的功能性套装型酸奶：理化、抗氧化、微生物、流变、微结构和感官特性
Journal of Food Measurement and Characterization Pub Date : 2024-02-29 DOI: 10.1007/s11694-024-02433-w
Rozhin Hamidi Moghaddam, S. Mansouripour, Mostafa Soltani
{"title":"Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics","authors":"Rozhin Hamidi Moghaddam, S. Mansouripour, Mostafa Soltani","doi":"10.1007/s11694-024-02433-w","DOIUrl":"https://doi.org/10.1007/s11694-024-02433-w","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140409899","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
Correction: Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation 更正：用腐蚀性溶液、盐水和 NaOH 溶液对 "Ayvalık "和 "Gemlik "橄榄进行脱盐处理会影响发酵开始和结束时的含油量和脂肪酸概况
Journal of Food Measurement and Characterization Pub Date : 2024-02-23 DOI: 10.1007/s11694-024-02452-7
I. A. M. Ahmed, M. Özcan, N. Uslu, Belal M. Mohammed, Emad Karrar
{"title":"Correction: Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation","authors":"I. A. M. Ahmed, M. Özcan, N. Uslu, Belal M. Mohammed, Emad Karrar","doi":"10.1007/s11694-024-02452-7","DOIUrl":"https://doi.org/10.1007/s11694-024-02452-7","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140438204","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
Correction: Intervention effect of freeze‑dried probiotic and unripe banana pulp combination on set‑type Bio‑yogurt production during storage 更正：冻干益生菌和未成熟香蕉果肉组合对贮藏期间定型生物酸奶生产的干预效果
Journal of Food Measurement and Characterization Pub Date : 2024-02-10 DOI: 10.1007/s11694-024-02373-5
Amro Abdelazez, Doaa M. Mohamed, Mahmoud. M. M. Refaey, Jianrui Niu
{"title":"Correction: Intervention effect of freeze‑dried probiotic and unripe banana pulp combination on set‑type Bio‑yogurt production during storage","authors":"Amro Abdelazez, Doaa M. Mohamed, Mahmoud. M. M. Refaey, Jianrui Niu","doi":"10.1007/s11694-024-02373-5","DOIUrl":"https://doi.org/10.1007/s11694-024-02373-5","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":" 490","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139787200","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
Correction: Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM 更正：利用 RSM 优化加工条件，用浓缩水牛干酪乳清制作意大利干酪
Journal of Food Measurement and Characterization Pub Date : 2024-02-04 DOI: 10.1007/s11694-024-02406-z
Abdul Ahid Rashid, Salman Saeed, Ishtiaque Ahmad, Khurram Shehzad, Shaista Nawaz, S. Inayat
{"title":"Correction: Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM","authors":"Abdul Ahid Rashid, Salman Saeed, Ishtiaque Ahmad, Khurram Shehzad, Shaista Nawaz, S. Inayat","doi":"10.1007/s11694-024-02406-z","DOIUrl":"https://doi.org/10.1007/s11694-024-02406-z","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139806790","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
Response surface methodology and optimization of hydrolysis conditions for the in vitro calcium-chelating and hypoglycemic activities of casein protein hydrolysates prepared using microbial proteases 利用微生物蛋白酶制备的酪蛋白水解物的体外钙螯合和降血糖活性的响应面方法和水解条件优化
Journal of Food Measurement and Characterization Pub Date : 2024-02-01 DOI: 10.1007/s11694-024-02388-y
Sarah Megrous, Xiao Zhao, Sam Al-Dalali, Zhennai Yang
{"title":"Response surface methodology and optimization of hydrolysis conditions for the in vitro calcium-chelating and hypoglycemic activities of casein protein hydrolysates prepared using microbial proteases","authors":"Sarah Megrous, Xiao Zhao, Sam Al-Dalali, Zhennai Yang","doi":"10.1007/s11694-024-02388-y","DOIUrl":"https://doi.org/10.1007/s11694-024-02388-y","url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"21 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139828521","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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