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Gotowe bibliografie tematyczne / Colour Cheque Monitoring

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Gotowa bibliografia na temat „Colour Cheque Monitoring”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Colour Cheque Monitoring"

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Shivi, Kashyap*. "Drug Dissolution and Colour Cheque Monitoring in Acidic Dissolution of Domperidone Pellets Ip (Enteric Coated)." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 3358–71. https://doi.org/10.5281/zenodo.15471925.

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Domperidone, a peripherally selective dopamine D2 receptor antagonist, is frequently prescribed for the treatment of gastrointestinal motility disorders, including nausea, vomiting, and delayed gastric emptying. Despite its therapeutic potential, its oral bioavailability remains a significant challenge due to its poor solubility and instability in acidic environments, such as the stomach. To overcome these limitations, pharmaceutical scientists have developed enteric-coated pellet formulations designed to bypass the gastric region and enable targeted release in the alkaline milieu of the small

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Štefániková, Jana, Patrícia Martišová, Július Árvay, et al. "Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese." Czech Journal of Food Sciences 38, No. 5 (2020): 273–79. http://dx.doi.org/10.17221/42/2020-cjfs.

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The applicability of electronic systems for the quality evaluation of parenica cheese was investigated in fresh smoked and unsmoked cheeses and after seven days of storage. These data were then compared with sensory evaluation results. Fresh samples had stable colour profiles determined by the electronic eye, while the differences in brown colour intensity were confirmed by sensory evaluation. A significant difference in the aroma profiles of samples was recorded by the electronic nose in samples produced in February, April, December (unsmoked cheese) and September (smoked cheese). Based on se

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Everard, C. D., D. J. O’Callaghan, C. C. Fagan, C. P. O’Donnell, M. Castillo, and F. A. Payne. "Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis." Journal of Dairy Science 90, no. 7 (2007): 3162–70. http://dx.doi.org/10.3168/jds.2006-872.

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Alessandro Del Nobile, Matteo, Daniela Gammariello, Stefania Di Giulio, and Amalia Conte. "Active coating to prolong the shelf life of Fior di latte cheese." Journal of Dairy Research 77, no. 1 (2009): 50–55. http://dx.doi.org/10.1017/s0022029909990331.

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This study explains how active coating can serve to prolong the shelf life of Fior di latte cheese. The active coating was prepared by dissolving, in two sodium alginic acid solutions (5 and 8% w/v), different concentrations of lysozyme (0·25, 0·50 and 1·00 mg ml−1)+50 mmof Ethylene-Diamine Tetraacetic Acid (EDTA). Samples of Fior di latte cheese packaged in brine and active brine (lysozyme+EDTA, at the above concentrations) were also used as controls. The quality decay of the Fior di latte cheese stored at 10°C was assessed by monitoring the viable cell concentration of the main spoilage micr

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Kontogianni, Vasiliki G., Ioanna Kosma, Marios Mataragas, Eleni Pappa, Anastasia V. Badeka, and Loulouda Bosnea. "Innovative Intelligent Cheese Packaging with Whey Protein-Based Edible Films Containing Spirulina." Sustainability 15, no. 18 (2023): 13909. http://dx.doi.org/10.3390/su151813909.

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The use of edible and biodegradable films and coatings as active packaging for cheese has recently attracted great attention as it meets the concept of sustainability and ensures safety. Spirulina is a rich source of high-added-value biocompounds, which could be used as functional ingredients. In the present study, spirulina was added in different concentrations (0.5; 1; 2; 4% w/w) to the edible films produced from whey protein concentrate-based solutions. The films were characterized according to their optical parameters (color); they were studied for their total phenolic content, and the via

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Levak, Stefani, Ivica Kos, Samir Kalit, et al. "Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time." Sustainability 15, no. 20 (2023): 14797. http://dx.doi.org/10.3390/su152014797.

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The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The co

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Pawlos, Małgorzata, Agata Znamirowska, and Katarzyna Szajnar. "Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels." Molecules 26, no. 18 (2021): 5563. http://dx.doi.org/10.3390/molecules26185563.

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The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value

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Hidas, Karina Ilona, Anna Visy, Judit Csonka, et al. "Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage." Sustainability 12, no. 24 (2020): 10389. http://dx.doi.org/10.3390/su122410389.

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In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remains usable for a long time. Besides, it satisfies various consumer needs while remaining sustainable by not having a great impact on the environment. A dough containing rice, millet, and buckwheat flour was developed. The fillings also appeared in unflavored and flavored form (spinach onion, cheese) w

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Judal, Ashwin, and A. G. Bhadania. "Role of Machine Vision System in Food Quality and Safety Evaluation." International Journal of Advance Research and Innovation 3, no. 4 (2015): 18–22. http://dx.doi.org/10.51976/ijari.341504.

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In India the ever-increasing population, losses in handling and processing and the increased expectation of food products of high quality and safety standards, there is a need for the growth of accurate, fast and objective quality determination of these characteristics in food products continues to grow. Number of mechanized processing lines has been developed for commercial production. But the visual inspection and quality control is done by human eyes. Human inspection is a slow process, has poor repeatability and result varies from person to person. Machine vision system (MVS) is an image p

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Bhattarai, Susmita, Kalpana Khanal, Nirmal Karki, et al. "Synthesis and Characterization of Janus fenugreek Seed Gum-based Film for Food Packaging and Wound Dressing Applications." Journal of Nepal Chemical Society 44, no. 2 (2024): 52–62. http://dx.doi.org/10.3126/jncs.v44i2.68303.

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The use of plant-derived natural gum polysaccharides in food packaging and biomedicine is growing due to their biocompatibility, biodegradability, film-forming ability, abundant functional groups, and potential for chemical or physical modification to develop novel materials. In this study, fenugreek (Trigonella foenum-graecum) seed gum (FSG)-based Janus films with glycerol (GLY) as a plasticizer in varying concentrations (2%, 5%, 7%, and 10% w/w) were synthesized for potential food packaging and biomedical applications. The glycerol concentration significantly affected the stability, microstr

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Rozprawy doktorskie na temat "Colour Cheque Monitoring"

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von, Gersdorff Gardis Johanna Elisabeth [Verfasser]. "Investigation of drying behavior and color development of beef slices for development of non-invasive monitoring approaches / Gardis Johanna Elisabeth von Gersdorff." Kassel : Universitätsbibliothek Kassel, 2021. http://d-nb.info/1241688044/34.

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Części książek na temat "Colour Cheque Monitoring"

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Lima, Daniely Olga Martins, Sandriane Pizato, William Renzo Cortez-Vega, et al. "Implications for the quality of artisanal cheeses offered at street markets in the northern and southern regions of Dourados/MS." In Themes focused on interdisciplinarity and sustainable development worldwide V. 02. Seven Editora, 2024. http://dx.doi.org/10.56238/sevened2024.003-021.

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The aim of this study was to analyze the quality of artisanal cheeses offered at open-air markets in the northern and southern regions of Dourados /MS. 3 samples of fresh cheeses sold at the markets were purchased, and the samples were named A, B and C, with sample D (industrial production control cheese) weighing approximately 800 to 1000g each. The physical and chemical analyses were: visual analysis of the packaging, pH, acidity, % moisture, ash and water activity, texture and instrumental color. Microbial analysis: thermotolerant coliforms, Scgerichia coli and total coliforms. According to

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