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Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables
non-destructive methods quality evaluation MRI
2009/7/8
Consumers are now more conscious about quality and source of their foods. Attempts made to determine the quality of food materials are numerous, but most of them are destructive in nature. In recent y...
Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
Kitanokaori yellow alkaline noodle color texture
2009/5/20
We examined the relationship between flour/starch properties and the yellow alkaline noodle (YAN) color or physical properties of Kitanokaori, a Hokkaido hard wheat cultivar, and four other samples. R...
Tensile Test of Cabbage Leaves for Quality Evaluation of Shredded Cabbage
fracture properties tensile test cabbage leaf cultivars
2010/2/3
The mechanical properties of six cabbage varieties harvestable in May in Miura Peninsula, Japan, were measured by subjecting strap-shaped specimens to tensile testing. The fracture properties greatly ...
