Is the electronic Tongue revolutionizing the Food Industry?

被引：0
|
作者：
Ahlers, Horst [1 ,2 ,3 ]
机构：
[1] Univ Chemnitz, Chemnitz, Germany
[2] Univ Jena, Jena, Germany
[3] Forsch Org Jenasensor eV, Jena, Germany
来源：
DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 2020年 / 116卷 / 01期
关键词：
TASTE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：12 / 16
页数：5
相关论文
共 50 条
  • [31] Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis
    Ren, Guangxin
    Li, Tiehan
    Wei, Yuming
    Ning, Jingming
    Zhang, Zhengzhu
    MICROCHEMICAL JOURNAL, 2021, 163
  • [32] Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology
    Barnett, Sasha M.
    Diako, Charles
    Ross, Carolyn F.
    JOURNAL OF FOOD SCIENCE, 2019, 84 (02) : 327 - 338
  • [33] Identification of substandard drug products using electronic tongue: cefdinir suspension as a pilot example
    Abu-Khalaf, Nawaf
    Zaid, Abdel Naser
    Jaradat, Nidal
    Alkilany, Alaaldin M.
    Abulateefeh, Samer R.
    Al Ramahi, Rowa
    Ghanem, Mashhour
    DRUG DESIGN DEVELOPMENT AND THERAPY, 2019, 13 : 3249 - 3258
  • [34] Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolysates
    Newman, J.
    Harbourne, N.
    O'Riordan, D.
    Jacquier, J. C.
    O'Sullivan, M.
    JOURNAL OF FOOD ENGINEERING, 2014, 128 : 127 - 131
  • [35] Analysis of Taste Components in Different Varieties of Fresh Lotus Seeds Based on Electronic Tongue
    Yang Y.
    Gao H.
    Niu B.
    Chen H.
    Science and Technology of Food Industry, 2023, 44 (24) : 319 - 326
  • [36] Insight into the sensing mechanism of an impedance based electronic tongue for honey botanic origin discrimination
    Elamine, Youssef
    Inacio, Pedro M. C.
    Lyoussi, Badiaa
    Anjos, Ofelia
    Estevinho, Leticia M.
    Miguel, Maria da Graca
    Gomes, Henrique L.
    SENSORS AND ACTUATORS B-CHEMICAL, 2019, 285 : 24 - 33
  • [37] Overview of Bitter Substances in Plants and Their Application in Food Industry
    Dai L.
    Luo L.
    Luo J.
    Chang R.
    Liu Y.
    Zeng L.
    Journal of Chinese Institute of Food Science and Technology, 2020, 20 (11) : 305 - 318
  • [38] Strategies to Reduce Sodium Consumption: A Food Industry Perspective
    Dotsch, Mariska
    Busch, Johanneke
    Batenburg, Max
    Liem, Gie
    Tareilus, Erwin
    Mueller, Rudi
    Meijer, Gert
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2009, 49 (10) : 841 - 851
  • [39] Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography-mass spectrometry
    Yin, Xiaoqing
    Zhang, Man
    Wang, Shanshan
    Wang, Zhirong
    Wen, Huaying
    Sun, Zhiwei
    Zhang, Yuhong
    FOOD CHEMISTRY-X, 2024, 22
  • [40] Multivariate Calibration Model for a Voltammetric Electronic Tongue Based on a Multiple Output Wavelet Neural Network
    Cartas, R.
    Moreno-Baron, L.
    Merkoci, A.
    Alegret, S.
    del Valle, M.
    Gutierrez, J. M.
    Leija, L.
    Hernandez, P. R.
    Munoz, R.
    BIOLOGICALLY INSPIRED SIGNAL PROCESSING FOR CHEMICAL SENSING, 2009, 188 : 137 - +
12345