Tasting The Fruits Of Technology

Al Sray

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Tasting The Fruits Of Technology

机译：品尝科技成果

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A SCAB-resistant apple a day might not keep the doctor away, but it could put Oregon's Willamette Valley on the apple map. The Willamette region has long been known as one of the most susceptible regions in the U.S. to scab. But resistant varieties such as Enterprise, Gold Rush, and Liberty are changing the way that some growers within that region are viewing the apple business.

机译：每天抗SCAB的苹果可能不会使医生远离，但可以将俄勒冈州的Willamette谷放在苹果地图上。威拉米特（Willamette）地区长期以来被公认为是美国最易结sc的地区之一。但是，诸如Enterprise，Gold Rush和Liberty之类的抗药性品种正在改变该地区一些种植者观察苹果业务的方式。

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《Western Fruit Grower 》 |1996年第12期| 共2页
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Al Sray;
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1. Tasting The Fruits Of Technology [J] . Al Sray Western Fruit Grower . 1996 ,第12期

机译：品尝科技成果
2. Taste Perception of Antidesma bunius Fruit and Its Relationships to Bitter Taste Receptor Gene Haplotypes [J] . Risso Davide, Sainz Eduardo, Morini Gabriella, Chemical Senses . 2018 ,第7期

机译：抗抗疟药果实及其与苦味受体基因单倍型的关系的感知
3. Beautiful fruits taste good: the aesthetic influences of fruit preferences in humans [J] . Pavol Prokop, Jana Fancovicova Anthropologischer Anzeiger . 2012 ,第1期

机译：美丽的水果味道好：人类喜好水果的美学影响
4. Taste-wise fruit sorting system using thermal image processing [C] . Suraj Raka, Ashutosh Kamat, Shubhada Chavan, IEEE Pune Section International Conference . 2019

机译：使用热图像处理的味觉水果分拣系统
5. Development of Water Treatment Technology for Taste and Odour Removal in Potable Water. [D] . Man Chung, Law. 2013

机译：饮用水除臭除味水处理技术的发展。
6. Taste Perception of Antidesma bunius Fruit and Its Relationships to Bitter Taste Receptor Gene Haplotypes [O] . Davide Risso, Eduardo Sainz, Gabriella Morini, -1

机译：Antidesma bunius水果的味道感知及其与苦味受体基因单倍型的关系
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

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