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81.
Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents 下载免费PDF全文
A. Półtorak J. Wyrwisz M. Moczkowska M. Marcinkowska‐Lesiak A. Stelmasiak U. Ulanicka M. Zalewska A. Wierzbicka Da‐Wen Sun 《International Journal of Food Science & Technology》2015,50(4):999-1008
This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese. 相似文献
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Ying Chen HuiLi Zhang YuNing Liang YanHua Gao Yongchao Li 《Petroleum Science and Technology》2019,37(7):787-795
In this study, a simple hydrothermal synthesis method was adapted for the preparation of Co-doping Co2+/F-/TiO2 nanotubes photocatalyst, and the micro-nano structure of catalysts prepared by biomimetic technology which makes the catalyst have super-oleophilicity property. Co2+/F-/TiO2 revealed improved photocatalytic performance for denitrification of light oil compared to single TiO2 photocatalysts. The enhance of photocatalytic activity can be attributed to narrowing the band gap, increasing the light response wavelength and exposing more highly active crystal surfaces due to synergistic effects of Co2+ and F? in the photocatalyst. 相似文献
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Neural Processing Letters - The beta processes (BP) is a powerful nonparametric tool in feature learning, which is often used as the prior of Bernoulli process for choosing features from a feature... 相似文献
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