Data and machine learning transform efficiency and quality in microbreweries
Data and machine learning transform efficiency and quality in microbreweries
The consumer accepts “green”, but only if it remains practical to use
A study used a smart electrochemical sensor, demonstrating its ability to distinguish between coffee samples of different qualities, with a correct classification rate of 86.6 per cent
The results of a study confirm the potential of combining ultrasound imaging with multivariate image analysis as a reliable and rapid method for detecting bone fragments in chicken breast
Ultrasound and mild heat act in a complementary manner by breaking down cell walls, enhancing the diffusion of bioactive compounds and partially inactivating enzymes, thereby helping to improve the short-term cryopreservation of avocado purée
A study shows that it is possible to produce high-quality bread using 20 per cent wholemeal pearl millet flour, thereby enhancing the product’s nutritional profile
The combination of brine chilling at sub-zero temperatures with hot water misting improves the tenderness and sensory characteristics of chicken meat compared with the conventional product
The results of a study highlight the strong correlation between the mass flow rate of the heat transfer fluid and the storage capacity
The results of a study show that ultrasound therapy has the potential to improve the bioavailability of antioxidant compounds and the antiproliferative activity of honeysuckle fruit purée
Using black garlic powder made from bulbs that are not suitable for direct consumption is an important step within the concept of the circular economy and, at the same time, enables the development of bread formulations with improved functional properties
Combining the electronic nose with various chemometric models can be usefully applied to multifunctional classification tasks for coffee producers, offering a more cost-effective, rapid and efficient alternative to traditional methods
A study has shown that the botanical origin of the raw material and the availability of water have a significant influence on the thermomechanical properties of protein isolates and concentrates
