Trained human inspectors usually perform food-quality inspection. This method is highly
variable and decisions are not always consistent between inspectors from day to day …

This research introduces and evaluates a novel method that offers the potential of providing
objective criteria to forensic microscopical hair comparisons. The method combines hair …

White mulberry is a fruit with high nutritional quality. The shelf life of Mulberry is short due to
high moisture content. In this research, a new product from white Mulberry called pastille …

Background and objective: Non-thermal methods are suggested for decontamination of
spices to preserve safety and quality of the products. In this study, effects of atmospheric …

The objective of this study was to investigate the drying kinetics of spent coffee grounds
(SCGs) using spouted bed drying, with inlet air temperatures of 60, 75, and 90 C, and SCGs …

Influences of drying air temperatures on drying time, specific energy consumption as well as
product quality of culture asparagus were investigated in hot-air drying. The drying …

Compared to traditional sensory quality evaluation, chemical components and color values
in CIE‐Lab space are looked as indicators to assess tea quality objectively. This study …

The aim of the research was to analyze of the surface color measurement to the pre-frying
and post-frying purple sweet potato (Ipomea batatas Poiret) slices by using a combining …

Starch paste is an adhesive that is used in the field of book and paper conservation. This
adhesive has a very short shelf life, and for this reason, it must be prepared in small …

The purpose of this research is to facilitate the use of starch paste in the restoration of paper
works. Especially the works where ink and colors used are not sensitive to water. In this …