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You searched for: Journal Food and bioprocess technology Remove constraint Journal: Food and bioprocess technology Publication Year 2016 Remove constraint Publication Year: 2016 Source 2016 v.9 no.4 Remove constraint Source: 2016 v.9 no.4 Subject prediction Remove constraint Subject: prediction
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1. Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham

Author:
Caballero, Daniel; Antequera, Teresa; Caro, Andres; Duran, Ma Luisa; Perez-Palacios, Trinidad
Source:
Food and bioprocess technology 2016 v.9 no.4 pp. 699-708
ISSN:
1935-5130
Subject:
correlation; equations; ham; magnetic resonance imaging; prediction; sensory evaluation; sensory properties; texture
Abstract:
... In this study, data mining technique was applied on computational texture features obtained from the analysis of magnetic resonance imaging (MRI) of hams, with the main objective of determining sensory attributes of dry-cured ham non-destructively. For that, fresh and dry-cured hams were scanned and then the MRI images were analyzed by three methods of computational texture features. Data mining w ...
DOI:
10.1007/s11947-015-1662-1

2. Determination and Prediction of Fumonisin Contamination in Maize by Surface–Enhanced Raman Spectroscopy (SERS)

Author:
Lee, Kyung-Min; Herrman, Timothy J.
Source:
Food and bioprocess technology 2016 v.9 no.4 pp. 588-603
ISSN:
1935-5130
Subject:
Raman spectroscopy; chemometrics; corn; correlation; data collection; fumonisins; linear models; physicochemical properties; prediction; regression analysis; screening; spectral analysis
Abstract:
... The potential and limitation of surface-enhanced Raman spectroscopy (SERS) method was investigated to develop an accelerated spectroscopic method as an alternative analytical technique to commonly used wet chemical methods for fumonisin analysis in maize. SERS spectral difference among groups of ground maize samples with different concentrations of fumonisins more clearly reflected the level of fu ...
DOI:
10.1007/s11947-015-1654-1

3. Determination of Putrescine in Tiger Prawn Using an Amperometric Biosensor Based on Immobilization of Diamine Oxidase onto Ceria Nanospheres

Author:
Gumpu, Manju Bhargavi; Nesakumar, Noel; Sethuraman, Swaminathan; Krishnan, Uma Maheswari; Rayappan, John Bosco Balaguru
Source:
Food and bioprocess technology 2016 v.9 no.4 pp. 717-724
ISSN:
1935-5130
Subject:
Penaeus; biosensors; diamine oxidase; diarrhea; glassy carbon electrode; humans; hypersensitivity; linear models; nanoparticles; nanospheres; nausea; prediction; putrescine; vomiting
Abstract:
... An increase of putrescine content in tiger prawn can be related to the deterioration of its quality. Increase in putrescine consumption causes nausea, vomiting, diarrhea, allergy, and flushing in humans. To address this issue, a glassy carbon electrode modified with diamine oxidase on ceria nanoparticles was fabricated for rapid determination of putrescine in tiger prawn. Based on the amperometric ...
DOI:
10.1007/s11947-016-1672-7

4. Extrudate expansion model in a twin-screw extrusion cooking process considering melt rheological property

Author:
Cheng, Hongyuan; Hansen, Jonas Høeg
Source:
Food and bioprocess technology 2016 v.9 no.4 pp. 604-611
ISSN:
1935-5130
Subject:
bulk density; cooking; equations; extrusion; fish meal; ingredients; melting; mixing; models; prediction; rheological properties; soy protein; soybean meal; wheat
Abstract:
... A new extrudate bulk density model framework was developed, which is taking into account the melt rheological effects based on mixing principle and non-Newtonian power law theory for a twin-screw extrusion cooking process. The main ingredients in the extrusion process investigation were wheat, fish meal and soybean protein. The average absolute deviation (AAD) of the model prediction for extrudate ...
DOI:
10.1007/s11947-015-1655-0