Results 21 to 30 of about 38,600 (277)

Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl

Foods, 2023
The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were investigated in this study.
Li-Gang Qin, Xiang-Ao Li, Yu-Xiang Huang, Yong-Jie Li, Qian Chen   +4 more
doaj   +1 more source

THE EFFECT OF CHIA AND SESAME FLOUR SUBSTITUTION TO NUTRIENT CONTENT AND SENSORY QUALITY OF MINI CROISSANT

Jurnal Pangan dan Agroindustri, 2021
The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size.
Mira Sofyaningsih, Imas Arumsari
doaj   +1 more source

Brain-Machine Interfaces to Assist the Blind

Frontiers in Human Neuroscience, 2021
The loss or absence of vision is probably one of the most incapacitating events that can befall a human being. The importance of vision for humans is also reflected in brain anatomy as approximately one third of the human brain is devoted to vision.
Maurice Ptito, Maurice Ptito, Maurice Ptito, Maxime Bleau, Ismaël Djerourou, Samuel Paré, Fabien C. Schneider, Fabien C. Schneider, Daniel-Robert Chebat, Daniel-Robert Chebat   +9 more
doaj   +1 more source

Karakteristik Brownies Panggang dengan Substitusi Tepung Bengkuang (Pachyrizus erosus L.) dan Pemanis Daun Stevia (Stevia Rebaudiana Bertoni M.)

Agritech, 2021
This study aimed to find out the effect of jicama flour substitution, and stevia leaf  substitution as the sweetener, and the interaction on proximate and sensory characteristic of baked brownies.
Arif Prashadi Santosa, Agus Mulyadi Purnawanto   +1 more
doaj   +1 more source

THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION

Agrointek, 2020
Snakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Besides that, the use of seaweed as a source of food fiber is also widely reported. This research
Krishna Purnawan Candra, Hendra Saputra, Arboby Gunawan, Bernatal Saragih, Hudaida Syahrumsyah, Yuliani Yuliani   +5 more
doaj   +1 more source

A framework for dynamic sensory substitution [PDF]

2014 IEEE/RSJ International Conference on Intelligent Robots and Systems, 2014
In this paper we present a framework for dynamic substitution of different sensory modalities with existing physical sensors. Our system is capable of finding the most optimal set of mathematical and physical transformations between two modalities of physical and virtual sensors.
Artashes Mkhitaryan, Darius Burschka
openaire   +1 more source

The Sound of Vision Project: On the Feasibility of an Audio-Haptic Representation of the Environment, for the Visually Impaired

Brain Sciences, 2016
The Sound of Vision project involves developing a sensory substitution device that is aimed at creating and conveying a rich auditory representation of the surrounding environment to the visually impaired.
Ómar I. Jóhannesson, Oana Balan, Runar Unnthorsson, Alin Moldoveanu, Árni Kristjánsson   +4 more
doaj   +1 more source

Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles]

Jurnal Teknologi & Industri Hasil Pertanian, 2023
Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption.
Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Sugiyati Ningrum, Domas Galih Patria, Silvy Novita Antrisna Putri, Rizqa Arya Puspita, Muhammad Khoirun Niam   +6 more
doaj   +1 more source

Effects of modified casava flour (MOCAF) substitution on physicochemical properties and sensory attributes of threadfin bream (Nemipterus sp.) meatballs [PDF]

BIO Web of Conferences
Currently, the utilization of threadfin bream is limited to basic processing methods, resulting in low consumer acceptance. This study investigated the effects of modified cassava flour (MOCAF) substitution on the physicochemical and sensory properties ...
Sukoso, Dharmawangsa Erlangga, Kartikaningsih Hartati, Yahya, Huda Nurul   +4 more
doaj   +1 more source

Sensory substitution: the spatial updating of auditory scenes ‘mimics’ the spatial updating of visual scenes

Frontiers in Behavioral Neuroscience, 2016
Visual-to-auditory sensory substitution is used to convey visual information through audition, and it was initially created to compensate for blindness; it consists of software converting the visual images captured by a video-camera into the equivalent ...
Achille ePasqualotto, Tayfun eEsenkaya
doaj   +1 more source