Application of computer vision and image analysis method in cheese-quality evaluation: a review
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 …
variable and decisions are not always consistent between inspectors from day to day …
Utilization of pea pod powder for formulation of instant pea soup powder
Pea pods are by‐products emanating from pea processing industry that comprise a major
bulk of the pea plant. These pods are good source of dietary fiber, proteins, and minerals …
bulk of the pea plant. These pods are good source of dietary fiber, proteins, and minerals …
[HTML][HTML] Preparation of dried vegetarian soup supplemented with some legumes
AMH Abdel-Haleem, AA Omran - Food and Nutrition sciences, 2014 - scirp.org
The present work was aimed to prepare dried vegetarian soup supplemented with some
legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper …
legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper …
Modeling of vacuum‐and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network …
MH Alizehi, M Niakousari, M Fazaeli… - Journal of Food …, 2020 - Wiley Online Library
This research seeks to understand the effects of using various vacuum pretreatments (0 and
200 mBar) and different ultrasound power levels (0 and 130 W) on osmodehydration and …
200 mBar) and different ultrasound power levels (0 and 130 W) on osmodehydration and …
[HTML][HTML] Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus)
P Kaushal, HK Sharma - Journal of the Saudi Society of Agricultural …, 2016 - Elsevier
Osmotic dehydration is a process in which partial water is removed by immersion of water
containing cellular solid in a concentrated aqueous solution of high osmotic media for a …
containing cellular solid in a concentrated aqueous solution of high osmotic media for a …
[HTML][HTML] Drying kinetics and activation energy of asparagus root (Asparagus racemosus Wild.) for different methods of drying
Drying reduces the water activity of food product and hence increases the shelf life of the
food. In the present study, fresh asparagus roots were pretreated in hot water at 80oC for 5 …
food. In the present study, fresh asparagus roots were pretreated in hot water at 80oC for 5 …
Extraction process optimization for antioxidants, nutritional, physicochemical and functional properties in Fagopyrum esculentum Moench leaves of Himalayan region
T Phull, M Gupta - Food and Humanity, 2023 - Elsevier
Abstract Buckwheat (Fagopyrum esculentum Moench, Polygonaceae) leaves, possess
health promoting nutrients and bioactives. The current study focused on comparative …
health promoting nutrients and bioactives. The current study focused on comparative …
[PDF][PDF] Mathematical modelling for drying kinetics of asparagus roots (Asparagus racemosus L.) and determination of energy consumption
Asparagus roots were dried in four selected driers vacuum, fluidized bed, tray, and solar
dryer at temperatures starting from 40 to 70 C. The drying kinetics of asparagus roots was …
dryer at temperatures starting from 40 to 70 C. The drying kinetics of asparagus roots was …
[HTML][HTML] Thermal dehydration of some forage grasses for livestock feeding: effect of different methods on moisture diffusivity and the quality of dried leaves
VE Ihediwa, GE Akpan, L Akuwueke, L Oriaku… - Energy Nexus, 2022 - Elsevier
The study investigates the influence of drying methods on the quality of Andropogon
tectorum (Gamba grass) and Pennisetum puerperium (Elephant grass) forage grasses used …
tectorum (Gamba grass) and Pennisetum puerperium (Elephant grass) forage grasses used …
[HTML][HTML] Physiochemical, nutritional and technological properties of instant porridge supplemented with mung bean
SA Mahgoub, AT Mohammed, EA Mobarak - Food and Nutrition Sciences, 2020 - scirp.org
The present study was undertaken to prepare instant porridge from some useful and
available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked …
available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked …