Measurement: Food | ScienceGate

Selecting high amylose rice variety for puffing: A correlation between physicochemical parameters and sensory preferences

Measurement: Food ◽

10.1016/j.meafoo.2021.100021 ◽

2022 ◽

pp. 100021

Author(s):

Sreyajit Saha ◽

Anupam Roy ◽

Sreyajit Saha

Keyword(s):

Physicochemical Parameters ◽

Rice Variety ◽

High Amylose

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Steady and dynamic shear rheology of Indian Jujube (Ziziphus mauritiana Lam.) fruit pulp with physiochemical, textural and thermal properties of the fruit.

Measurement: Food ◽

10.1016/j.meafoo.2022.100023 ◽

2022 ◽

pp. 100023

Author(s):

Gopesh Patel ◽

Sahiti Murakonda ◽

Madhuresh Dwivedi

Keyword(s):

Thermal Properties ◽

Ziziphus Mauritiana ◽

Fruit Pulp ◽

Dynamic Shear ◽

Shear Rheology ◽

Indian Jujube

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Central composite design, pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water

Measurement: Food ◽

10.1016/j.meafoo.2021.100015 ◽

2021 ◽

pp. 100015

Author(s):

R. Pandiselvam ◽

V. Prithviraj ◽

M.R. Manikantan ◽

P.P. Shameena Beegum ◽

S.V. Ramesh ◽

...

Keyword(s):

Neural Network ◽

Artificial Neural Network ◽

Central Composite Design ◽

Processing Parameters ◽

Microwave Processing ◽

Coconut Water ◽

Pareto Analysis ◽

Tender Coconut Water ◽

Tender Coconut ◽

Central Composite

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Potential Contribution of Captured Fishes to the Recommended Nutrient Intakes (RNIs): A Case Study of Commercial Fish Species from Ikpoba Reservoir, Edo State, Nigeria.By

Measurement: Food ◽

10.1016/j.meafoo.2021.100014 ◽

2021 ◽

pp. 100014

Author(s):

EGUN Nkonyeasua Kingsley ◽

OBOH Ijeoma Patience

Keyword(s):

Fish Species ◽

Potential Contribution ◽

Nutrient Intakes ◽

Commercial Fish ◽

Edo State

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Camera-based system for quality assessment of fresh beef based on image analysis

Measurement: Food ◽

10.1016/j.meafoo.2021.100013 ◽

2021 ◽

pp. 100013

Author(s):

Leandro Martins Pereira ◽

Romulo Gonçalves Lins ◽

Ricardo Gaspar

Keyword(s):

Image Analysis ◽

Quality Assessment

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Editorial Board

Measurement: Food ◽

10.1016/s2772-2759(21)00013-7 ◽

2021 ◽

Vol 4 ◽

pp. 100016

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Food Traceability System in India

Measurement: Food ◽

10.1016/j.meafoo.2021.100019 ◽

2021 ◽

pp. 100019

Author(s):

Eram S Rao ◽

Seema Shukla ◽

Rizwana

Keyword(s):

Food Traceability ◽

Traceability System

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Phytochemical constituents and assessment of crude extracts from Boerhavia diffusa L. and Lonchocarpus sericeus (Poir.) Kunth ex DC. leaves for antioxidant and antibacterial activities

Measurement: Food ◽

10.1016/j.meafoo.2021.100018 ◽

2021 ◽

pp. 100018

Author(s):

Emmanuel Adeku ◽

Oluwatooyin F. Osundahunsi ◽

Sunday A. Malomo ◽

Idowu I. Asasile ◽

Olajumoke M. Owolabi ◽

...

Keyword(s):

Antibacterial Activities ◽

Crude Extracts ◽

Lonchocarpus Sericeus ◽

Phytochemical Constituents ◽

Boerhavia Diffusa

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Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate

Measurement: Food ◽

10.1016/j.meafoo.2021.100020 ◽

2021 ◽

pp. 100020

Author(s):

Abimbola Kemisola Arise ◽

Kemi Funmi Oriade ◽

Tobechukwu Nnaemeka Asogwa ◽

Ifeanyi Nwachukwu

Keyword(s):

Amino Acid ◽

Amino Acid Profile ◽

Protein Isolate ◽

Sensory Properties

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Experimental and numerical investigation of spherical food product during forced convection cooling

Measurement: Food ◽

10.1016/j.meafoo.2021.100006 ◽

2021 ◽

Vol 3 ◽

pp. 100006

Author(s):

Taliv Hussain ◽

Mohd Ahsan Kamal ◽

Zafar Alam ◽

Adnan Hafiz ◽

Ashad Ahmad

Keyword(s):

Numerical Investigation ◽

Forced Convection ◽

Food Product ◽

Convection Cooling

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Measurement: Food
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H-INDEX

Published By Elsevier BV

Selecting high amylose rice variety for puffing: A correlation between physicochemical parameters and sensory preferences

Steady and dynamic shear rheology of Indian Jujube (Ziziphus mauritiana Lam.) fruit pulp with physiochemical, textural and thermal properties of the fruit.

Central composite design, pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water

Potential Contribution of Captured Fishes to the Recommended Nutrient Intakes (RNIs): A Case Study of Commercial Fish Species from Ikpoba Reservoir, Edo State, Nigeria.By

Camera-based system for quality assessment of fresh beef based on image analysis

Editorial Board

Food Traceability System in India

Phytochemical constituents and assessment of crude extracts from Boerhavia diffusa L. and Lonchocarpus sericeus (Poir.) Kunth ex DC. leaves for antioxidant and antibacterial activities

Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate

Experimental and numerical investigation of spherical food product during forced convection cooling

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Measurement: FoodLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier BV

Selecting high amylose rice variety for puffing: A correlation between physicochemical parameters and sensory preferences

Steady and dynamic shear rheology of Indian Jujube (Ziziphus mauritiana Lam.) fruit pulp with physiochemical, textural and thermal properties of the fruit.

Central composite design, pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water

Potential Contribution of Captured Fishes to the Recommended Nutrient Intakes (RNIs): A Case Study of Commercial Fish Species from Ikpoba Reservoir, Edo State, Nigeria.By

Camera-based system for quality assessment of fresh beef based on image analysis

Editorial Board

Food Traceability System in India

Phytochemical constituents and assessment of crude extracts from Boerhavia diffusa L. and Lonchocarpus sericeus (Poir.) Kunth ex DC. leaves for antioxidant and antibacterial activities

Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate

Experimental and numerical investigation of spherical food product during forced convection cooling

Measurement: Food
Latest Publications