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Updated: May 10, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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为南非消费者开发一种可接受的化玉米产品:感觉,调查和营养分析

Taylon Colbert1, Carina Bothma1, Wilben Pretorius1

  • 1Department of Sustainable Food Systems and Development, Faculty of Natural and Agricultural Sciences, University of the Free State, P.O. Box 339, Bloemfontein 9300, South Africa.

Foods (Basel, Switzerland)
|September 28, 2024
PubMed
概括

玉米的尼克斯塔马化为打击南非的粮食不安全和营养不良提供了一个有希望的解决方案. 消费者主导的发展导致了可接受的,营养丰富的玉米片,表明了广泛采用的潜力.

关键词:
只是-关于-正确的 (JAR)消费者的感知 消费者的感知消费者的整体喜好.在家生产的产品.没有制的玉米片.素食菜块和汉堡是素食的

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...