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Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based...
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combin...
利用响应曲面分析方法,研究了苹果汁酶解工艺参数(果胶酶用量、酶解温度、酶解时间)对苹果汁感官品质及香气构成的影响。结果表明:酶解时间、酶用量对苹果汁感官品质的影响极为显著(P<0.01),因素主次效应为:酶解时间、酶用量、酶解温度。苹果汁酶解的最佳工艺参数为:果胶酶用量0.04g/L,酶解时间2.77h,酶解温度47.5℃。利用顶空固相微萃取方法对苹果汁香气成分进行分析,并通过多元回归分析构建...
One kilogram of freshly harvested cassava samples were fermented with varying amounts (1.0, 2.0,3.0, 4.0 and 5.0 g) of scent leaf (Occimum viridis), for one to five days. The effect of fermentation wi...
选择微波功率、真空度和初始含水率为自变量,采用二次回归正交旋转组合设计结合响应面法,建立了微波真空干燥苹果脆片感官质量的回归模型,分析了各试验因素及交互作用对感官质量的影响规律,获得较高感官质量的工艺条件理想取值区间:微波功率10.6~12.7W/g、真空度0.083~0.094MPa和初始含水率0.6~0.9。获得高品质苹果脆片的最佳工艺条件为:微波功率11.7W/g、真空度0.089MPa、初...
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (5-8 °C) and at room temperature (20-25 °C) were examined in this research...
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
A genetic algorithm (GA) was applied to optimizing sets of aroma components in black teas for calculating multiple linear regression (MLR) models to predict sensory scores. Selections of components we...
Multivariate analysis was applied to 35 volatile components and sensory scores of 16 Kenyan black teas made of tea leaves of two clones cultivated at eight areas. Although profiles of volatile compone...

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