Acta scientiarum polonorum. Technologia alimentaria最新文献

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Traditional fermented foods in Anatolia 安纳托利亚的传统发酵食品
IF 1.5
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.1127
P. Şanlıbaba, B. Tezel
{"title":"Traditional fermented foods in Anatolia","authors":"P. Şanlıbaba, B. Tezel","doi":"10.17306/j.afs.1127","DOIUrl":"https://doi.org/10.17306/j.afs.1127","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"64 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73295588","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
Phase diagram combined with improved fuzzy support vector machine for rapid and nondestructive detection of Diarrhetic shellfish poisoning 相图结合改进模糊支持向量机快速无损检测腹泻性贝类中毒
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.1124
Wei Jiang, Yao Liu, Fu Qiao, Zhongyan Liu, Jianfang Xiong, Shaogeng Zeng
{"title":"Phase diagram combined with improved fuzzy support vector machine for rapid and nondestructive detection of Diarrhetic shellfish poisoning","authors":"Wei Jiang, Yao Liu, Fu Qiao, Zhongyan Liu, Jianfang Xiong, Shaogeng Zeng","doi":"10.17306/j.afs.1124","DOIUrl":"https://doi.org/10.17306/j.afs.1124","url":null,"abstract":"Background. The diarrhoeal shellfish poisoning (DSP) toxin is a powerful marine biological toxin. Eating DSP toxin-contaminated mussels will lead to serious gastrointestinal diseases. To this end, a method for the detection of DSP toxins using near-infrared reflectance spectroscopy combined with pattern recognition is proposed. Material and methods. In the range from 950−1700 nm, spectral data of healthy mussels and DSP-contaminated mussels were obtained. To select the optimal band subsets, a band selection algorithm based on model cluster analysis was applied. As distinguishing DSP toxin-contaminated mussels from healthy mussels is a classification problem of imbalanced data, an improved fuzzy support vector machine-based recognition method was proposed. The influence of the parameters of the band selection algorithm and the fuzzy support vector machine on the model performance was analyzed. Results. Compared with the traditional support vector machine, the proposed model has better performance in detecting DSP toxins and is not affected by the imbalance ratio. Its geometric mean value can reach 0.9886 and the detection accuracy can reach 98.83%. Conclusion. The results show that as an innovative, fast and convenient analytical method, near-infrared spectroscopy is feasible for the detection of DSP toxins in mussels.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186363","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
Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy 加热过程对花青素和维生素C动力学降解对草莓软糖硬度和感官价值的影响
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.1133
Minh Tri Nhan, Diep Kim Quyen
{"title":"Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy","authors":"Minh Tri Nhan, Diep Kim Quyen","doi":"10.17306/j.afs.1133","DOIUrl":"https://doi.org/10.17306/j.afs.1133","url":null,"abstract":"1Institute of Food and BioTechnology, Can Tho University, Can Tho City, Vietnam 2Faculty of Agriculture and Natural Source, An Giang University, Long Xuyen City, An Giang Province, Vietnam","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"118 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186364","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 the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage [pdf] 真空油炸永洲青葱的渗透脱水工艺优化[pdf]
IF 1.5
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.2023.1120
N. V. Tai, N. Thuy
{"title":"Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage [pdf]","authors":"N. V. Tai, N. Thuy","doi":"10.17306/j.afs.2023.1120","DOIUrl":"https://doi.org/10.17306/j.afs.2023.1120","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"150 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77431945","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
Assessment of nutrition and nutritional status parameters in hemodialysis patients 血液透析患者营养及营养状态参数的评估
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.1136
Roksana Jurczak-Amroziewicz, Julita Reguła, Aneta Wołodkiewicz
{"title":"Assessment of nutrition and nutritional status parameters in hemodialysis patients","authors":"Roksana Jurczak-Amroziewicz, Julita Reguła, Aneta Wołodkiewicz","doi":"10.17306/j.afs.1136","DOIUrl":"https://doi.org/10.17306/j.afs.1136","url":null,"abstract":"1Dietetic Department, The Institute of Sport and Health Studies, State University of Applied Sciences in Koszalin, Koszalin, Poland 2Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poznań, Poland","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186368","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 profile and antioxidants property of Eryngium foetidum L. leaves – use of HPLC methods to optimize extracting solvents to be used in functional food development [pdf] 羊角叶的化学性质及抗氧化性能——用高效液相色谱法优化提取溶剂用于功能性食品开发[pdf]
IF 1.5
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.2023.1119
S. Kokilananthan, V. Bulugahapitiya, H. Manawadu, C. S. Gangabadage
{"title":"Chemical profile and antioxidants property of Eryngium foetidum L. leaves – use of HPLC methods to optimize extracting solvents to be used in functional food development [pdf]","authors":"S. Kokilananthan, V. Bulugahapitiya, H. Manawadu, C. S. Gangabadage","doi":"10.17306/j.afs.2023.1119","DOIUrl":"https://doi.org/10.17306/j.afs.2023.1119","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"10 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82278228","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
Comparative elucidation of garlic peeling methods and positioning of quality characteristics using principal component analysis 大蒜去皮方法的比较阐明及质量特征的主成分分析定位
IF 1.5
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.1114
Prem Prakash, Kamlesh Prasad
{"title":"Comparative elucidation of garlic peeling methods and positioning of quality characteristics using principal component analysis","authors":"Prem Prakash, Kamlesh Prasad","doi":"10.17306/j.afs.1114","DOIUrl":"https://doi.org/10.17306/j.afs.1114","url":null,"abstract":"Background. Garlic ( Allium sativum ) peeling is one of the crucial steps in its use and is a significant chal - lenge for maintaining the peeled garlic’s quality. The peeling of garlic on a mass scale is required to produce dehydrated garlic flakes, powder, grits, paste, garlic pickle, and for use as a critical wet spice in various processed products. Materials and methods. Manual peeling (MP), normal water peeling (NWP), hot water peeling (HWP), flame peeling (FP), and lye peeling (LP) methods were assessed for the quality characteristics of peeled garlic cloves based on antioxidant activities (AOA), total phenolic content (TPC), total flavonoid content (TFC), anti-nutritional properties, ascorbic acid (AA), reducing sugar, allicin, and pyruvic acid content. Principal component analysis (PCA) was used to develop the correlations between the garlic peeling methods and the measured parameters. Morphological and Energy Dispersive X-Ray (EDX) analyses were used to verify the difference between the optimized method of peeled garlic over the manually peeled garlic. Results. All peeling methods of garlic resulted in the respective peeled garlic having a pH in the acidic range (6.08–6.14). Reducing sugar is an important component affecting the color of the dehydrated garlic, which was found to be minimal in NWP (275.64 mg/g, fresh weight) and LP (335.26 mg/g, fresh weight). Allicin content, pyruvic acid, TPC, TFC, and AOA were similar for manually and lye-peeled garlic. MP garlic had the highest levels of anti-nutritional factors, such as saponin, phytic acid, and tannin. Whereas, the minimum level of saponin was found in HWP garlic. Phytic acid and tannin content were found to be minimum in LP and FP garlic. Multivariate analysis showed that the estimated chemical attributes were found to have the maximum number of positive correlations with the LP methods of garlic. At the same time, it also showed less correlation with anti-nutritional properties and a negative correlation with reducing sugar. Thus, the lye peeling (LP) method may be applied commercially for garlic peeling on a commercial scale due to it main - taining the quality characteristics; the morphological and EDX analyses also support this finding. Conclusions. LP method was found to be the best method of peeling since it maintained the allicin content, antioxidant properties, and reduced anti-nutritional properties and doesn’t reduce sugar.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"69 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91360783","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
Physical characteristics and the effect of soaking on mineral concentration in rice varieties associated with human health risks [pdf] 与人类健康风险有关的水稻品种的物理特性及浸泡对矿物质浓度的影响[pdf]
IF 1.5
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.2023.1117
R. Mustafa
{"title":"Physical characteristics and the effect of soaking on mineral concentration in rice varieties associated with human health risks [pdf]","authors":"R. Mustafa","doi":"10.17306/j.afs.2023.1117","DOIUrl":"https://doi.org/10.17306/j.afs.2023.1117","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"187 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80681312","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
EFFECT OF DRYING REGIMES ON THE QUALITY AND SAFETY OF ALTERNATIVE PROTEIN SOURCE (Tenebrio molitor L.) [pdf] 干燥制度对替代蛋白质来源质量和安全性的影响(黄粉虫)[pdf]
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.2023.1130
Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Velizar Stoyanov
{"title":"EFFECT OF DRYING REGIMES ON THE QUALITY AND SAFETY OF ALTERNATIVE PROTEIN SOURCE (Tenebrio molitor L.) [pdf]","authors":"Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Velizar Stoyanov","doi":"10.17306/j.afs.2023.1130","DOIUrl":"https://doi.org/10.17306/j.afs.2023.1130","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186362","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 the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage 优化渗透脱水工艺以提高真空油炸永洲大葱的品质
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI: 10.17306/j.afs.1120
Ngo Van Tai, Nguyen Minh Thuy
{"title":"Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage","authors":"Ngo Van Tai, Nguyen Minh Thuy","doi":"10.17306/j.afs.1120","DOIUrl":"https://doi.org/10.17306/j.afs.1120","url":null,"abstract":"1School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand 2Institute of Food and Biotechnology, Can Tho University, Vietnam","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186365","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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