摘要:

Methods currently used to assess the vitamin status are discussed with special attention to indices which relate to functional aspects. It is concluded that for a more dynamic evaluation of the vitamin status of an individual, reliable techniques are missing for most vitamins. In view of the increasing interest in an evaluation of disease risks, development of functional markers* of vitamin status is urgently needed.

ISSN:8755-9129    

DOI:10.1080/87559129109540901

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

Chemometrics is playing an increasingly important role in flavor research. Pattern recognition techniques based on multivariate analysis have been most useful in processing data from chromatography and spectrometry mainly due to the intrinsic multi dimensionality of flavor. Multiple regression analysis and its derivatives including partial least squares regression (PLS) have been frequently used for correlating instrumental data to sensory properties. Factor analysis and principal component analysis are widely used for searching latent factors and extracting information as unsupervised pattern recognition. Cluster analysis and discriminant analysis have been successful for classification of samples; however, modeling of samples using SIMCA and nonparametric classification such as KNN have also gained popularity for improving accuracy. Simplex optimization has been well established as a technique in chemometrics, however, it is relatively unknown in flavor research. Computer‐aided optimization has a great potential for application to flavor study, for example, operating conditions, reconstruction, and blending. Fuzzy theory, artificial intelligence, and robotics will become important methodologies in flavor research in the future.

ISSN:8755-9129    

DOI:10.1080/87559129109540902

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

Dry peas are an important protein source for people and for animals. This paper reviews various aspects of the protein in dry peas, including variations in protein content, biochemical characteristics of the major protein components, and amino acid composition. The existing technology for the production of concentrated sources of pea protein (i.e., concentrates and isolates) is described. Finally the utilization of dry peas, pea flours, pea protein concentrates, and pea protein isolates is discussed. That discussion includes studies of the nutritonal value of peas and of the functional properties of dry pea ingredients in model systems and in food products. Topics for future research to enhance utilization of dry peas form the conclusion of this paper.

ISSN:8755-9129    

DOI:10.1080/87559129109540903

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129109540904

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129109540900

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor