REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN

通过食品加工和成分设计减少英国饮食中的钠含量

• 批准号: BB/N020979/2
• 负责人: Ian Fisk
• 金额: $ 0.69万
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2017
• 资助国家: 英国
• 起止时间: 2017 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FN020979%2F2
• 关键词: REDUCING; SODIUM; UK; DIET; THROUGH

Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.

目前，GtR 中尚未提供所有资助研究的摘要。这通常是因为在提交提案时不需要摘要，但可能是因为它包含个人详细信息等敏感信息。

项目成果

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.

• DOI: 10.1016/j.foodchem.2018.03.039
• 发表时间: 2018-08-30
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Caporaso N;Whitworth MB;Fowler MS;Fisk ID
• 通讯作者: Fisk ID

The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps.

• DOI: 10.1039/c8fo00817e
• 发表时间: 2018-09-19
• 期刊: Food & function
• 影响因子: 6.1
• 作者: Agarwal D ;Mui L ;Aldridge E ;Mottram R ;McKinney J ;Fisk ID
• 通讯作者: Fisk ID

Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging.

• DOI: 10.1016/j.foodchem.2020.128663
• 发表时间: 2021-05-15
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Caporaso N;Whitworth MB;Fisk ID
• 通讯作者: Fisk ID

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging.

• DOI: 10.1016/j.jfoodeng.2018.01.009
• 发表时间: 2018-06
• 期刊: Journal of food engineering
• 影响因子: 5.5
• 作者: Caporaso N;Whitworth MB;Grebby S;Fisk ID
• 通讯作者: Fisk ID

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.

• DOI: 10.1016/j.foodchem.2021.131159
• 发表时间: 2022-03-01
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Caporaso N;Whitworth MB;Fisk ID
• 通讯作者: Fisk ID