Results 31 to 40 of about 702,198 (287)
Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt
Applied Sciences, 2021 The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties,
Aneta Brodziak +6 more
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Review: Do the Different Sensory Areas within the Cat Anterior Ectosylvian Sulcal Cortex Collectively Represent a Network Multisensory Hub? [PDF]
, 2018 Current theory supports that the numerous functional areas of the cerebral cortex are organized and function as a network. Using connectional databases and computational approaches, the cerebral network has been demonstrated to exhibit a hierarchical ...
Clemo, H. Ruth +2 more
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Fermentation, 2022 Grapes are one of the most valuable fruit crops in the United States and can be processed into a variety of products. The grape and wine industry contributes to and impacts the U.S. agricultural economy. However, rising labor costs and global competition
Qun Sun +3 more
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Intrinsically Motivated Learning of Visual Motion Perception and Smooth Pursuit
, 2014 We extend the framework of efficient coding, which has been used to model the development of sensory processing in isolation, to model the development of the perception/action cycle. Our extension combines sparse coding and reinforcement learning so that
Shi, Bertram E. +3 more
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Universal Statistical Behavior of Neural Spike Trains [PDF]
, 1998 We construct a model that predicts the statistical properties of spike trains generated by a sensory neuron. The model describes the combined effects of the neuron's intrinsic properties, the noise in the surrounding, and the external driving stimulus ...
A. V. Holden +15 more
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Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
Foods, 2022 Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a ...
Lívia Hajas +5 more
doaj +1 more source
Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis [PDF]
, 2010 Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s.
Bredie, Wender L. P. +4 more
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Polish Journal of Food and Nutrition SciencesIn this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared.
Cemalettin Baltaci +5 more
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Foods, 2022 Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and sustainable crops in Africa, such as sorghum and millet.
Nomzamo Magano +2 more
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Sensory milk properties at the farm level – the terroir dimension [PDF]
, 2009 In recent years, the Danish milk market has shown an increase in the consumption of organic milk as well as a growing variety of milk with specific features including farm milk.
Bredie, Wender L.P. +3 more
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