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Analysis and characterisation of anthocyanins in mulberry fruit
anthocyanin mulberry fruit spectroscopy characteristics stability
2014/2/27
The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and h...
Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan
electromyography gummy jelly mastication sensory evaluation
2010/2/3
The flavor release of commercial gummy jellies was studied. Time-intensity (T-I) assessments, electromyography (EMG) of the jaw-closing muscles, and mechanical tests were conducted to characterize the...
Prediction of the kind of sprouts of Cruciferae family based on artificial neural network analysis
artificial neural network sensitivity analysis cruciferous sprout classification bioactive compounds
2014/3/4
The aim of this work was to show that artificial neural networks (ANNs) are a convenient tool for predicting the kind of sprouts originated from Cruciferae family. For this purpose, the known contents...