Results 31 to 40 of about 6,817,645 (242)
Research of extruded products with protein filling
Алматы технологиялық университетінің хабаршысы, 2021 In this paper, we examine extruded products with protein filling, obtained with different particle size of crushed grains. It was found that the physical-chemical and organoleptic parameters of finished products differ slightly from each other.
U. Ch. Сhomanov +4 more
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Classification of Southern Tunisian honeys based on their physicochemical and textural properties
International Journal of Food Properties, 2018 This study investigated the physicochemical, rheological and textural properties of nine types of honey from different regions of southern Tunisia. Principal component and cluster analyses were used to classify the honeys into groups. The physicochemical
Amel Boussaid +4 more
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Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
Foods, 2021 The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages.
Chen Tan, D. Mcclements
semanticscholar +1 more source
Food supply chain stakeholders' perspectives on sharing information to detect and prevent food integrity issues [PDF]
, 2019 One of the biggest challenges facing the food industry is assuring food integrity. Dealing with complex food integrity issues requires a multi-dimensional approach.
Luijckx, Niels Lucas +2 more
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Opportunities of Artificial Intelligence and Machine Learning in the Food Industry
Journal of Food Quality, 2021 The food processing and handling industry is the most significant business among the various manufacturing industries in the entire world that subsidize the highest employability. The human workforce plays an essential role in the smooth execution of the
I. Kumar +3 more
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Foods, 2020 The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied.
Bo-Sub Kim +4 more
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Applied Sciences, 2021 In recent years, cold atmospheric pressure plasma (CAPP) technology has received substantial attention due to its valuable properties including operational simplicity, low running cost, and environmental friendliness.
M. Domonkos +3 more
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Алматы технологиялық университетінің хабаршысы, 2022 The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flour ...
G. E. ZHUMALIYEVA +3 more
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Application of Artificial Intelligence in Food Industry—a Guideline
Food Engineering Reviews, 2021 Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population.
Nidhi Rajesh Mavani +5 more
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GRAIN EXTRUSION OF MIXTURES ON THE BASIS OF GERMINATED TRITICALE
Алматы технологиялық университетінің хабаршысы, 2021 Extrusion of grain mixtures on the basis of sprouted triticale is considered. It is noted that the temperature zones that correspond to the evaporation of moisture formed during thermal decomposition of the studied mixtures, taking into account the low ...
G. E. Zhumalyeva +5 more
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