Sensory acceptability of value‐added bean products is a critical determinant of their
consumption. This study determined the factors influencing consumer preference of …

Two methods, one experimental and one based on artificial intelligence/deep learning
(AI/DL) are explored in this paper for possible identification of adulteration, coagulation and …

Rice protein is a protein with high nutritional value and its essential amino acids are
complete. Rice protein content is related to the Nutritional value of rice powder mixture …

For the efficient production and processing of milk, it is important to control its quality
indicators. Optical spectroscopy, in combination with statistical analysis methods, can be a …

Es krim yoghurt dapat dikembangkan dengan menggabungkan manfaat probiotik dari
yoghurt dengan senyawa bioaktif dari bunga rosela. Yoghurt dihasilkan melalui fermentasi …

Vacuum drying of sorbitol or xylitol‐coated Lactobacillus reuteri LR6 cells and fluidised bed
drying with different excipients were compared for the cell viability post‐drying. L. reuteri …

As one of the most famous traditional Chinese vinegars, the grains physicochemical content
of Zhenjiang aromatic vinegar during solid-state fermentation (SSF) reflects the growth …

The quality of animal food products comprises a complex set of characteristics and
attributes, which is ultimately related to consumer health (nutritional value and bioactive …