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Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers
10.1111/1750-3841.14114 2018-03-30 Sensory attributes of beer are directly linked to perceived foam–related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of sensory descriptors in bee... |
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Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping
10.1111/1750-3841.14109 2018-03-30 Australian consumers desire the development of a more flavorsome Australian strawberry cultivar. To aid in the development of well‐liked strawberries, the attributes driving liking need to be identified. The objective of this research is to apply Preference M... |
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Ohmic Heating Assisted Lye Peeling of Pears
10.1111/1750-3841.14116 2018-03-30 Currently, high concentrations (15% to 18%) of lye (sodium hydroxide) are used in peeling pears, constituting a wastewater handling and disposal problem for fruit processors. In this study, the effect of ohmic heating on lye peeling of pears was investigated.... |
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Functional Properties of a High Protein Beverage Stabilized with Oat‐β‐Glucan
10.1111/1750-3841.14119 2018-03-30 This study evaluated the effect of oat flour and milk protein on the functional properties and sensory acceptability of shelf stable high protein dairy beverages containing at least 0.75 g of oat‐β‐glucan per serving size. Formulations adjusted to levels of 1... |
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Proanthocyanidin‐Rich Grape Seed Extract Modulates Intestinal Microbiota in Ovariectomized Mice
10.1111/1750-3841.14098 2018-03-26 Grape‐seed extract (GSE) is rich in proanthocyanidins (polymers of flavan‐3‐ols). GSE is well known to have various beneficial effects to health. The objective of this study was to examine the effect of dietary GSE on the intestinal microbiota in ovariectomiz... |
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Prediction of Liquid Specific Heat Capacity of Food Lipids
10.1111/1750-3841.14089 2018-03-26 Specific heat capacity (cp) is a temperature dependent physical property of foods. Lipid—being a macromolecular component of food—provides some fraction of the food's overall heat capacity. Fats/oils are complex chemicals that are generally defined by carbon ... |
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Migration Study of Butylated Hydroxytoluene and Irganox 1010 from Polypropylene Treated with Severe Processing Conditions
10.1111/1750-3841.14104 2018-03-25 Safety concerns have emerged over the increased use of polypropylene (PP) in food‐packaging markets. Some antioxidants in PP can migrate to foods and cause undesirable effects in humans. In this study, migration behaviors of butylated hydroxytoluene (BHT) and... |
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Browning Index of Anthocyanin‐Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments
10.1111/1750-3841.14106 2018-03-25 Browning index (BI, ABS520 nm/ABS420 nm) is a measure of anthocyanin‐rich fruit juice pigmentation quality. This study sought to determine the extent to which BI describes anthocyanin quality and degradation in fruit juices. Commercial fruit juices were assay... |
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Evaluation of Enzymatically Modified Soy Protein Isolate Film Forming Solution and Film at Different Manufacturing Conditions
10.1111/1750-3841.14018 2018-03-25 The effects of transglutaminase on soy protein isolate (SPI) film forming solution and films were investigated by rheological behavior and physicochemical properties based on different manufacturing conditions (enzyme treatments, enzyme incubation times, and ... |
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Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat
10.1111/1750-3841.14090 2018-03-25 In this work, 12 plant‐based potential probiotic mashes were produced by fermenting buckwheat with lactic acid cocci of the Fresco DVS 1010 culture and the human‐derived isolate Lactobacillus plantarum HM1. The effect of single and coculture fermentation was ... |