The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...

In the present investigation, Principal Component Analysis (PCA) was applied to various variables to describe meat quality. Sixteen meat quality variables were examined, and the analysis showed that 60.71% of the total variation was explained by the first three principal components. L, a, b as colour data; odour, tenderness, flavour, acceptability as sensorial traits; hardness and chewiness as ...

urban perception is the result of mutual transaction between human and environment and the process of perception is developed through the three continuous steps of “sensation”, “perception” and “cognition”. in the first step (sensorial perception), the environmental signals are received via sensorial sensors and each different sense based on its own essence, performance and ability has its own ...

vaccination pain management in infants may prevent short-term and long-term physical and mental consequences in them. As a result, this study aimed to determine and investigate the effect of breastfeeding and sensorial saturation on physiological parameters of infants after administration of pentavalent vaccine at four and six months of age. Materials and Methods: This randomized controlled fie...

This paper presents a system of absolute localization based on the cooperation of a stereoscopic omnidirectional vision system and a dead-reckoning system. To do it we use an original perception system which allows our omnidirectional vision sensor SYCLOP to move along a rail. The first part of our study will deal with the problem of building the sensorial model with the help of the two stereos...

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negati...

This paper presents a system of absolute localization based on the stereoscopic omnidirectional vision. To do it we use an original perception system which allows our omnidirectional vision sensor SYCLOP to move along a rail. The first part of our study will deal with the problem of building the sensorial model with the help of the two stereoscopic omnidirectional images. To solve this problem ...