PubAg

Main content area

You searched for: Subject "ingredients" Remove constraint Subject: "ingredients"
Start Over

Search

18,531  Search Results

« Previous | 1 - 20 of 18,531 |
Number of results to display per page

Search Results

1. Fast computation of robust subspace estimators

Author:
Cevallos-Valdiviezo, Holger; Van Aelst, Stefan
Source:
Computational statistics & data analysis 2019 v.134 pp. 171-185
ISSN:
0167-9473
Subject:
ingredients,   etc   ; algorithms;     Show all 2 Subject
Abstract:
... Dimension reduction is often an important step in the analysis of high-dimensional data. PCA is a popular technique to find the best low-dimensional approximation of high-dimensional data. However, classical PCA is very sensitive to atypical data. Robust methods to estimate the low-dimensional subspace that best approximates the regular data have been proposed. However, for high-dimensional data t ...
DOI:
10.1016/j.csda.2018.12.013

2. Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails

Author:
Pierguidi, Lapo; Spinelli, Sara; Dinnella, Caterina; Prescott, John; Monteleone, Erminio
Source:
Food quality and preference 2019 v.76 pp. 47-59
ISSN:
0950-3293
Subject:
ingredients,   etc   ; questionnaires; sensory properties;     Show all 3 Subjects
Abstract:
... Complexity is a relevant dimension in the development of products preferences and acceptability because of its relationship with hedonic appreciation. The present study aimed to investigate the individual differences in the relationships between product complexity in alcoholic cocktails to liking and to specific sensory properties, situational appropriateness and emotional responses. Six alcoholic ...
DOI:
10.1016/j.foodqual.2019.03.010

3. Recent breakthroughs in the stability testing of pharmaceutical compounds

Author:
Jamrógiewicz, Marzena; Pieńkowska, Krystyna
Source:
Trends in analytical chemistry 2019 v.111 pp. 118-127
ISSN:
0165-9936
Subject:
active ingredients,   etc   ; drugs; markets;     Show all 3 Subjects
Abstract:
... Pharmaceutical development is mostly focused on the research leading to approval of a new and viable active substance. However, there is a number of old generation compounds that are still being used in contemporary medicinal practice. So that new analytical developments should cover not only the safety of newly developed drug substances, which is obvious, but should also be directed into the sear ...
DOI:
10.1016/j.trac.2018.12.007

4. Just Enough Cooks in the Kitchen: Key Ingredients for International Collaboration

Author:
Schurer, Janna M.; Dang-Xuan, Sinh; Farag, Marwa
Source:
Trends in parasitology 2019 v.35 no.1 pp. 1-4
ISSN:
1471-4922
Subject:
ingredients,   etc   ; industry; politics; silos;     Show all 4 Subjects
Abstract:
... Research approaches that cross disciplinary silos, industry sectors, and political borders are now increasingly prioritized for tackling issues of global concern. Nevertheless, team science can be challenging. The goal of this article is to help researchers proactively consider factors influencing conflicts and successes with an emphasis on the health sciences. ...
DOI:
10.1016/j.pt.2018.09.005

5. How should importance of naturalness be measured? A comparison of different scales

Author:
Michel, Fabienne; Siegrist, Michael
Source:
Appetite 2019 v.140 pp. 298-304
ISSN:
0195-6663
Subject:
ingredients,   etc   ; cultured meat; organic foods; surveys; Germany;     Show all 5 Subjects
Abstract:
... Naturalness is an important heuristic method for examining consumers’ evaluation and choice of food. In recent years, several scales have been proposed to measure the importance of naturalness for consumers. These scales vary in the number of items they contain and in the aspects they cover. The aim of our research was to examine how strongly the different scales are correlated, whether they diffe ...
DOI:
10.1016/j.appet.2019.05.019

6. Application of fuzzy logic control for the dough proofing process

Author:
Yousefi-Darani, Abdolrahimahim; Paquet-Durand, Olivier; Hitzmann, Bernd
Source:
Food and bioproducts processing 2019 v.115 pp. 36-46
ISSN:
0960-3085
Subject:
ingredients,   etc   ; controllers; dough; fuzzy logic; temperature; yeasts;     Show all 6 Subjects
Abstract:
... A fuzzy logic control system is designed and applied to a proofing system. The controller is experimentally evaluated and the performance is compared to the ones from a PID controller. Dough pieces with different amounts of yeast added in the ingredients and in different temperature starting states are prepared and proofed with the supervision of the fuzzy control system. The controller is designe ...
DOI:
10.1016/j.fbp.2019.02.006

7. Critical approach to PLE technique application in the analysis of secondary metabolites in plants

Author:
Wianowska, Dorota; Gil, Marta
Source:
Trends in analytical chemistry 2019 v.114 pp. 314-325
ISSN:
0165-9936
Subject:
active ingredients,   etc   ; non-polar compounds; secondary metabolites;     Show all 3 Subjects
Abstract:
... The aim of this paper is to present in the most comprehensive way the facts about the application of PLE in the analysis of secondary metabolites in plants. It is true that due to its specific extraction conditions, PLE is one of the most effective and versatile techniques of plant constituents isolation. It is also true that it has popularized the use of aqueous organic mixtures, and even water a ...
DOI:
10.1016/j.trac.2019.03.018

8. Progress in the Chemistry of Tetrahydroquinolines

Author:
Muthukrishnan, Isravel; Sridharan, Vellaisamy; Menéndez, J. Carlos
Source:
Chemical reviews 2019 v.119 no.8 pp. 5057-5191
ISSN:
1520-6890
Subject:
active ingredients,   etc   ; heterocyclic nitrogen compounds; medicinal properties;     Show all 3 Subjects
Abstract:
... Tetrahydroquinoline is one of the most important simple nitrogen heterocycles, being widespread in nature and present in a broad variety of pharmacologically active compounds. This Review summarizes the progress achieved in the chemistry of tetrahydroquinolines, with emphasis on their synthesis, during the period from mid-2010 to early 2018. ...
DOI:
10.1021/acs.chemrev.8b00567

9. Recent advances in high voltage electric discharge extraction of bioactive ingredients from plant materials

Author:
Li, Zongming; Fan, Yang; Xi, Jun
Source:
Food chemistry 2019 v.277 pp. 246-260
ISSN:
0308-8146
Subject:
ingredients,   etc   ; bioactive compounds; electric discharges; electric potential;     Show all 4 Subjects
Abstract:
... High voltage electric discharge (HVED) extraction is a novel, efficient, eco-friendly extraction technique, for which HVED is considered to be a probable alternative technique to conventional extraction methods. These years, HVED extraction has had a high-speed development and has been widely applied in the extraction of various bioactive compounds. This review aims to generalize the recent advanc ...
DOI:
10.1016/j.foodchem.2018.10.119

10. An in-situ method of identifying ingredients of zeotropic refrigerants by inversion problem technique

Author:
Zhang, Ji; Yuan, Han; Mei, Ning; Li, Yan; Si, Hongyu; Cao, Peichun
Source:
International journal of green energy 2019 v.16 no.4 pp. 269-276
ISSN:
1543-5083
Subject:
ingredients,   etc   ; Reynolds number; heat transfer; temperature;     Show all 4 Subjects
Abstract:
... An inversion method is applied to identify ingredients of zeotropic refrigerants in a circular duct. In the case of low Reynolds number and constant fluid pressure, the temperature distribution of direct heat transfer problem can be solved numerically. The thermophysical parameters of zeotropic refrigerants are determined by using inversion problem technique, the ingredients of refrigerants can be ...
DOI:
10.1080/15435075.2018.1551222

11. Assembly of Protein–Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

Author:
Wei, Zihao; Huang, Qingrong
Source:
Journal of agricultural and food chemistry 2019 v.67 no.5 pp. 1344-1352
ISSN:
1520-5118
Subject:
ingredients,   etc   ; Maillard reaction; crosslinking; micelles; mixing; nanoparticles;     Show all 6 Subjects
Abstract:
... Protein–polysaccharide complexes can be created in various ways (physical mixing, enzymatic cross-linking, chemical cross-linking, and Maillard reaction), and diverse protein–polysaccharide complexes are generally grouped into non-covalent and covalent complexes. Delivery systems constructed through assembly of protein–polysaccharide complexes (DSAPC) consist of emulsion-based delivery systems, ca ...
DOI:
10.1021/acs.jafc.8b06063

12. Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking

Author:
Mello, Lívia Silva Simões; Almeida, Eveline Lopes; Melo, Lauro
Source:
Food research international 2019
ISSN:
0963-9969
Subject:
ingredients,   etc   ; biscuits; dough; fructose; odors; sensory evaluation;     Show all 6 Subjects
Abstract:
... Descriptive methods are traditionally performed with trained assessors to objectively analyze products, since consumers have long been considered incapable of performing such tests because they are influenced by hedonic evaluations. However, in the last decades, there have been alternative descriptive tests performed by consumers, due to other advantages, such as a rapid sensory profile assessment ...
DOI:
10.1016/j.foodres.2019.01.031

13. A rapid and visible colorimetric fluorescent probe for benzenethiol flavor detection

Author:
Wang, Hao; Wu, Xiaoming; Yang, Shaoxiang; Tian, Hongyu; Liu, Yongguo; Sun, Baoguo
Source:
Food chemistry 2019 v.286 pp. 322-328
ISSN:
0308-8146
Subject:
ingredients,   etc   ; chemical industry; color; colorimetry; cosmetics; fluorescent dyes; paper;     Show all 7 Subjects
Abstract:
... Benzenethiols are a class of flavoring ingredients used in the food, pharmaceutical, cosmetics and chemical industries. A rapid and visible colorimetric fluorescent probe was developed for the detection of benzenethiol flavors. It provides rapid quantitative detection of benzenethiols at low levels, down to a limit of 10 nM. Test paper containing the probe changes color according to benzenethiol c ...
DOI:
10.1016/j.foodchem.2019.02.033

14. Examine all available evidence before making decisions on sunscreen ingredient bans

Author:
Sirois, Jay
Source:
The Science of the total environment 2019 v.674 pp. 211-212
ISSN:
0048-9697
Subject:
ingredients,   etc   ; coral bleaching; coral reefs; sunscreens; ultraviolet radiation;     Show all 5 Subjects
Abstract:
... Coral bleaching is a worldwide problem and more needs to be done to determine causes and potential solutions. A myopic focus on sunscreen ingredients as the proximate cause of coral bleaching provides consumers a false belief that enacted bans of these ingredients will erase decades of coral reef decline. Instead, these bans will likely only lead to decreased sunscreen use and exposure to potentia ...
DOI:
10.1016/j.scitotenv.2019.04.137

15. Choosing a front-of-package warning label for Brazil: A randomized, controlled comparison of three different label designs

Author:
Khandpur, Neha; Mais, Laís Amaral; de Morais Sato, Priscila; Martins, Ana Paula Bortoletto; Spinillo, Carla Galvão; Rojas, Carlos Felipe Urquizar; Garcia, Mariana Tarricone; Jaime, Patrícia Constante
Source:
Food research international 2019 v.121 pp. 854-861
ISSN:
0963-9969
Subject:
ingredients,   etc   ; nutrient content; nutrients; nutrition labeling; Brazil; Chile;     Show all 6 Subjects
Abstract:
... Warning labels (WLs) are the newest paradigm of nutrient-based, front-of-package labels (FOP) that have been consistently shown to be more effective at informing consumer purchases than other FOP labels. Their effectiveness may be attributed to their design and the consistency in the information they communicate. The present study assessed designs effects of WLs in improving understanding and perc ...
DOI:
10.1016/j.foodres.2019.01.008

16. Efficient mix design of alkali activated slag concretes based on packing fraction of ingredients and paste thickness

Author:
Bondar, Dali; Nanukuttan, Sreejith; Provis, John L.; Soutsos, Marios
Source:
Journal of cleaner production 2019 v.218 pp. 438-449
ISSN:
0959-6526
Subject:
ingredients,   etc   ; concrete; cost effectiveness; light microscopy; sand; slags;     Show all 6 Subjects
Abstract:
... Many studies have been dedicated to the properties of alkali-activated slag concretes as a form of low-carbon high performance concrete, but less work has been focused on the application of mix design procedures to have a dense, durable and cost-efficient alkali-activated concrete. This study proposes a method for selecting the mix proportions of alkali-activated concretes based on the packing fra ...
DOI:
10.1016/j.jclepro.2019.01.332

17. N-Arylation of NH-Sulfoximines via Dual Nickel Photocatalysis

Author:
Wimmer, Alexander; König, Burkhard
Source:
Organic letters 2019 v.21 no.8 pp. 2740-2744
ISSN:
1523-7052
Subject:
active pharmaceutical ingredients,   etc   ; moieties; nickel; organic compounds; photocatalysis;     Show all 5 Subjects
Abstract:
... The pharmaceutically underexplored sulfoximine moiety has emerged as a potentially active pharmaceutical ingredient. We developed a scalable synthetic route to N-arylated sulfoximines from the respective “free” NH-sulfoximines and bromoarenes. Our strategy is based on a dual nickel photocatalytic approach, is applicable for a broad scope of substrates, and exhibits a highly functional group tolera ...
DOI:
10.1021/acs.orglett.9b00698

18. Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications

Author:
Warner, E.L.; Norton, I.T.; Mills, T.B.
Source:
Journal of food engineering 2019 v.246 pp. 58-66
ISSN:
0260-8774
Subject:
ingredients,   etc   ; food processing; gelatin; kappa carrageenan; storage modulus; temperature; viscoelasticity;     Show all 7 Subjects
Abstract:
... Recent interest in personalisation of food through additive manufacturing has identified a need for more information on the formulation and printability of potential ingredients. The printability of mixtures of gelatin and kappa-carrageenan were investigated, design rules were established to determine whether the materials fit the requirements of the process. The gelling temperatures of the system ...
DOI:
10.1016/j.jfoodeng.2018.10.033

19. Performance assessment of digital PCR for the quantification of GM-maize and GM-soya events

Author:
Cottenet, Geoffrey; Blancpain, Carine; Chuah, Poh Fong
Source:
Analytical and bioanalytical chemistry 2019 v.411 no.11 pp. 2461-2469
ISSN:
1618-2642
Subject:
ingredients,   etc   ; guidelines; quantitative analysis; quantitative polymerase chain reaction; transgenic plants;     Show all 5 Subjects
Abstract:
... Accurate quantitative methods are needed to determine the amount of transgenic material in ingredients and comply with labelling GMO thresholds. Quantitative real-time PCR methods are usually applied for GMO quantification, but since a few years, digital PCR (dPCR) has been described as a potential alternative by quantifying DNA molecules directly without any standard curves. In this study, the pe ...
DOI:
10.1007/s00216-019-01692-7

20. Chemical Potential of Nitrogen at High Pressure and High Temperature: Application to Nitrogen and Nitrogen-Rich Phase Diagram Calculations

Author:
Alkhaldi, Hanof; Kroll, Peter
Source:
Journal of physical chemistry 2019 v.123 no.12 pp. 7054-7060
ISSN:
1932-7455
Subject:
ingredients,   etc   ; nitrogen; physical chemistry; physical phases; prediction; temperature;     Show all 6 Subjects
Abstract:
... The chemical potential change of nitrogen at high pressure/high temperature is a crucial ingredient for predicting the formation of nitrogen-rich compounds. Here, we provide intelligible data for the chemical potential change of molecular nitrogen at temperature and pressure conditions relevant for experiments in the diamond anvil cell. In combination with first-principles calculations, we derive ...
DOI:
10.1021/acs.jpcc.9b00476