Results 1 to 10 of about 4,395 (163)
Future Foods, 2021 The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm (Tenebrio molitor L.) in
K Ingemar Jonsson, Karin Wendin
exaly +3 more sources
Heliyon, 2021 Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of
Alberto Fiore +2 more
exaly +3 more sources
Dissipation, metabolism, processing factors and risk assessment of pesticides in peaches from field cultivation to crisp processing [PDF]
Food Chemistry: XPesticide residues in peach crisps, a daily leisure snack, are insufficiently investigated. This study comprehensively explored the dissipation, metabolism, processing factors (PFs) and risk assessment of 15 commonly used pesticides in peaches from field
Kai Cui +11 more
doaj +2 more sources
Assessment of the correlations among 1,2-dicarbonyl compounds, advanced glycation end products, and raw material chemical components of fried shiitake mushroom (Lentinula edodes) crisps [PDF]
Food Chemistry: XThis study investigated the formation of harmful Maillard reaction products (MRPs), particularly advanced glycation end products (AGEs) and 1,2-dicarbonyl compounds, in fried shiitake mushroom crisps prepared from ten types of Lentinula edodes, in ...
Yong Li +6 more
doaj +2 more sources
Examining the Association Between Food Insecurity, Food Literacy, and Food Intake Among Low-Income Adults in Jeddah, Saudi Arabia: A Cross-Sectional Study [PDF]
FoodsThis cross-sectional study assessed the prevalence of food insecurity and food literacy and examined food intake among low-income Saudi families. It provides valuable insights into the association between food literacy, food insecurity, and food intake ...
Mahitab Hanbazaza, Lama Alaklabi
doaj +2 more sources
Shipin yu jixie, 2023 Objective: The objective of this study was to develop high-quality non-fried whole shiitake (Lentinus edodes) crisps due to having high oil content of vacuum fried L. edodes crisps which inevitably pose health risks after long-term use. Methods: Based on
ZHAO Ya +3 more
doaj +1 more source
Delving Into Crispness: Guided Label Refinement for Crisp Edge Detection
IEEE Transactions on Image Processing, 2023 Learning-based edge detection usually suffers from predicting thick edges. Through extensive quantitative study with a new edge crispness measure, we find that noisy human-labeled edges are the main cause of thick predictions. Based on this observation, we advocate that more attention should be paid on label quality than on model design to achieve ...
Yunfan Ye +4 more
openaire +4 more sources
Proceedings of the 25th ACM International on Conference on Information and Knowledge Management, 2016 Integrating regularization methods with standard loss functions such as the least squares, hinge loss, etc., within a regression framework has become a popular choice for researchers to learn predictive models with lower variance and better generalization ability.
Ping Wang 0024 +3 more
openaire +2 more sources
International Journal of Food Properties, 2021 Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market.
Jeng-Leun Mau +4 more
doaj +1 more source
Applied Sciences, 2022 The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita.
Agnieszka Kita +5 more
doaj +1 more source