Journal of Food Quality

Công bố khoa học tiêu biểu

* Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp:  
Application of Blockchain and Internet of Things to Ensure Tamper-Proof Data Availability for Food Safety
Journal of Food Quality - Tập 2020 - Trang 1-14 - 2020
Adnan Iftekhar, Xiaohui Cui, Mir Hassan, Wasif Afzal
Food supply chain plays a vital role in human health and food prices. Food supply chain inefficiencies in terms of unfair competition and lack of regulations directly affect the quality of human life and increase food safety risks. This work merges Hyperledger Fabric, an enterprise-ready blockchain platform with existing conventional infrastructure, to trace a food package from farm to for...... hiện toàn bộ
The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis
Journal of Food Quality - Tập 2018 - Trang 1-11 - 2018
Joanna Politowicz, Krzysztof Lech, Adam Figiel, Antoni Szumny, Ángel A. Carbonell‐Barrachina
The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatile...... hiện toàn bộ
Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum
Journal of Food Quality - Tập 2018 - Trang 1-12 - 2018
Ronghao Chen, Wenxue Chen, Haiming Chen, Guanfei Zhang, Weijun Chen
Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were ...... hiện toàn bộ
A Comparative Analysis of Business Machine Learning in Making Effective Financial Decisions Using Structural Equation Model (SEM)
Journal of Food Quality - Tập 2022 - Trang 1-7 - 2022
A. V. L. N. Sujith, Naila Iqbal Qureshi, Venkata Harshavardhan Reddy Dornadula, Abinash Rath, Kolla Bhanu Prakash, Sitesh Kumar Singh
Globally, organisations are focused on deriving more value from the data which has been collected from various sources. The purpose of this research is to examine the key components of machine learning in making efficient financial decisions. The business leaders are now faced with huge volume of data, which needs to be stored, analysed, and retrieved so as to make effective decisions for ...... hiện toàn bộ
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces
Journal of Food Quality - Tập 2017 - Trang 1-9 - 2017
Loredana Liguori, Rosa Califano, Donatella Albanese, F. Raimo, A. Crescitelli, Marisa Di Matteo
Five onion landraces belonging toBianca di Pompeicv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harvested at the end of the growth cycle corresponding to the ripening time and harvest month, respectively: February, March, April, May, and June. The total content of volatile compounds as we...... hiện toàn bộ
THE EFFECT OF CARCASS ELECTRICAL STIMULATION ON MEAT OBTAINED FROM BOS INDICUS AND BOS TAURUS CATTLE1
Journal of Food Quality - Tập 10 Số 6 - Trang 407-416 - 1988
J. D. Crouse, S. C. Seideman, L. V. Cundiff
ABSTRACTSides of 30 carcasses obtained from steers of Hereford and Angus (HA), Braham (Br) or Sahiwal (Sh) crossbreds were electrically stimulated (ES) by high voltage or remained as controls (CN). Longissimus muscle at the 12th rib of carcasses from the Br and Sh crossbreds was darker (P < 0.05) in color and possessed greater (P < 0.05) degrees of dark coars...... hiện toàn bộ
Modelling Techniques to Improve the Quality of Food Using Artificial Intelligence
Journal of Food Quality - Tập 2021 - Trang 1-10 - 2021
Varsha Sahni, Sandeep Srivastava, Rijwan Khan
Artificial intelligence (AI), or AI/machine vision, is assuming an overwhelming part in the realm of food handling and quality affirmation. As indicated by Mordor Intelligence, AI in the food and refreshments market is required to enlist a CAGR of 28.64%, during the conjecture time frame 2018–2023. Artificial intelligence makes it workable for PCs to gain as a matter of fact, investigate i...... hiện toàn bộ
SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER1
Journal of Food Quality - Tập 23 Số 6 - Trang 553-563 - 2000
Pascal Delaquis, Sandra Stewart, Margaret A. Cliff, P.M.A. Toivonen, A. L. Moyls
ABSTRACTThree prepackaging treatments were evaluated for ready‐to‐eat (RTE) lettuce. Fresh iceberg lettuce pieces were dipped for 3 min in cold water (4C) with 100 ppm total chlorine, warm (47C) water with 100 ppm chlorine and tap water at room temperature. The lettuce was dewatered by centrifugation, packed in breathable film bags (OTR: 1600‐2000 cc/m2... hiện toàn bộ
Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)
Journal of Food Quality - Tập 2022 - Trang 1-19 - 2022
Swarnima Dey, Alok Saxena, Yogesh Kumar, Tanushree Maity, Ayon Tarafdar
Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives of hydroxybenzoic acid and hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, and quercetin with vast health benefits and thus can be utilized as functional food ingredients. Millet-based foods and their food products have physiological and health...... hiện toàn bộ
EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE1
Journal of Food Quality - Tập 14 Số 4 - Trang 275-284 - 1991
A. G. Arreola, Murat Ö. Balaban, Cheng‐I Wei, A. Peplow, Maurice R. Marshall, John A. Cornell
ABSTRACTThe effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh‐squeezed and quick‐frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO2 at different temperatures (35° to 60°C) and pressures (8.3 to 33.1 MPa). SC CO2 treatment at 35°C reduc...... hiện toàn bộ
Tổng số: 26   
  • 1
  • 2
  • 3