Examining organoleptic properties of a new high protein cookie product
检查新型高蛋白饼干产品的感官特性
基本信息
- 批准号:501616-2016
- 负责人:
- 金额:$ 1.77万
- 依托单位:
- 依托单位国家:加拿大
- 项目类别:Applied Research and Development Grants - Level 1
- 财政年份:2016
- 资助国家:加拿大
- 起止时间:2016-01-01 至 2017-12-31
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
Simply for Life (SFL), a New Brunswick based company with 36 clinics across Canada, is a leader in health
总部位于新不伦瑞克省、在加拿大各地拥有36家诊所的“简单生命”(SFL)公司是健康领域的领导者
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
数据更新时间:{{ journalArticles.updateTime }}
{{
item.title }}
{{ item.translation_title }}
- DOI:
{{ item.doi }} - 发表时间:
{{ item.publish_year }} - 期刊:
- 影响因子:{{ item.factor }}
- 作者:
{{ item.authors }} - 通讯作者:
{{ item.author }}
数据更新时间:{{ journalArticles.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ monograph.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ sciAawards.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ conferencePapers.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ patent.updateTime }}
MacDonald, GerardAlexander其他文献
MacDonald, GerardAlexander的其他文献
{{
item.title }}
{{ item.translation_title }}
- DOI:
{{ item.doi }} - 发表时间:
{{ item.publish_year }} - 期刊:
- 影响因子:{{ item.factor }}
- 作者:
{{ item.authors }} - 通讯作者:
{{ item.author }}
{{ truncateString('MacDonald, GerardAlexander', 18)}}的其他基金
Canada's Smartest Kitchen
加拿大最智能的厨房
- 批准号:
411372-2010 - 财政年份:2016
- 资助金额:
$ 1.77万 - 项目类别:
Technology Access Centre
Determining the Opportunities for Ahiflower Oil to be Used as a Functional Ingredient in Packaged Food Products through Stability and Organoleptic Testing.
通过稳定性和感官测试确定 Ahiflower 油作为包装食品功能成分的机会。
- 批准号:
499473-2016 - 财政年份:2016
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 2
Increasing the efficiency of high pressure sprayer tunicate treatment systems
提高高压喷雾器被囊类动物处理系统的效率
- 批准号:
498927-2016 - 财政年份:2016
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 1
Development of Halal Certified Meat Protein Snack Bar
清真认证肉类蛋白零食棒的开发
- 批准号:
501359-2016 - 财政年份:2016
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 1
Food Excel Workshop Series (Holland College, Canada's Smartest Kitchen)
Food Excel 工作坊系列(荷兰学院、加拿大最智能厨房)
- 批准号:
503196-2016 - 财政年份:2016
- 资助金额:
$ 1.77万 - 项目类别:
Connect Grants Level 2
Identification of technical challenges of incorporating buckwheat flour into commercial food formulations
确定将荞麦粉纳入商业食品配方的技术挑战
- 批准号:
493592-2015 - 财政年份:2016
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 1
Food product development and commercialization support for artisan retailer and manufacturer MacRL Group
为手工零售商和制造商 MacRL Group 提供食品开发和商业化支持
- 批准号:
468505-2014 - 财政年份:2015
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 2
Examining the potential uses of bottom ash from an energy from waste plant on Prince Edward Island
检查爱德华王子岛垃圾处理厂能源底灰的潜在用途
- 批准号:
485047-2015 - 财政年份:2015
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 1
Development of Unique Seal Meat Products for Canadian and International Markets
为加拿大和国际市场开发独特的海豹肉产品
- 批准号:
488495-2015 - 财政年份:2015
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 1
Food Prototype Development Using an Undervalued Blueberry Fiber Waste Product
使用价值被低估的蓝莓纤维废品开发食品原型
- 批准号:
490709-2015 - 财政年份:2015
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 1
相似海外基金
Impact of potassium chloride on dry time & organoleptic characteristics of dry fermented sausage
氯化钾对干燥时间的影响
- 批准号:
532234-2018 - 财政年份:2018
- 资助金额:
$ 1.77万 - 项目类别:
Experience Awards (previously Industrial Undergraduate Student Research Awards)
Determining the Opportunities for Ahiflower Oil to be Used as a Functional Ingredient in Packaged Food Products through Stability and Organoleptic Testing.
通过稳定性和感官测试确定 Ahiflower 油作为包装食品功能成分的机会。
- 批准号:
499473-2016 - 财政年份:2017
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 2
Predicting odor perception: Modeling the relationship between brain activity, sympathetic nerve activity, and subjective evaluation for artificial organoleptic test
预测气味感知:模拟大脑活动、交感神经活动和人工感官测试主观评价之间的关系
- 批准号:
17K12767 - 财政年份:2017
- 资助金额:
$ 1.77万 - 项目类别:
Grant-in-Aid for Young Scientists (B)
Determining the Opportunities for Ahiflower Oil to be Used as a Functional Ingredient in Packaged Food Products through Stability and Organoleptic Testing.
通过稳定性和感官测试确定 Ahiflower 油作为包装食品功能成分的机会。
- 批准号:
499473-2016 - 财政年份:2016
- 资助金额:
$ 1.77万 - 项目类别:
Applied Research and Development Grants - Level 2
Influence of the geometry and mechanical properties of solid particles on the rheology texture and organoleptic characteristics of fatbased suspension
固体颗粒的几何形状和机械性能对脂肪悬浮液流变质地和感官特性的影响
- 批准号:
BB/L502492/1 - 财政年份:2014
- 资助金额:
$ 1.77万 - 项目类别:
Training Grant
Effect of meat particle size on deli product yield, visual appearance, and organoleptic properties
肉颗粒尺寸对熟食产品产量、视觉外观和感官特性的影响
- 批准号:
430873-2012 - 财政年份:2012
- 资助金额:
$ 1.77万 - 项目类别:
Experience Awards (previously Industrial Undergraduate Student Research Awards)
Evaluation of the Shelf Life Stability of Sunscreen Formulations (Organoleptic analysis)
防晒霜配方保质期稳定性评价(感官分析)
- 批准号:
436697-2012 - 财政年份:2012
- 资助金额:
$ 1.77万 - 项目类别:
Experience Awards (previously Industrial Undergraduate Student Research Awards)
Evaluation of PD4 on Shelf Life Extension and Organoleptic Properties of Fully Cooked Roasts
PD4 对全熟烤肉的保质期延长和感官特性的评估
- 批准号:
386788-2009 - 财政年份:2009
- 资助金额:
$ 1.77万 - 项目类别:
Experience Awards (previously Industrial Undergraduate Student Research Awards)
Evaluation of PD4 on Shelf Life Extension and Organoleptic Properties of Fully Cooked Whole Muscle Luncheon Meat
PD4 对全熟全肌午餐肉保质期延长和感官特性的评价
- 批准号:
386789-2009 - 财政年份:2009
- 资助金额:
$ 1.77万 - 项目类别:
Experience Awards (previously Industrial Undergraduate Student Research Awards)
Evaluation of PD4 on Shelf Life Extension and Organoleptic Properties of Fully Cooked Sliced Luncheon Meat
PD4 对全熟午餐肉片保质期延长和感官特性的评价
- 批准号:
386784-2009 - 财政年份:2009
- 资助金额:
$ 1.77万 - 项目类别:
Experience Awards (previously Industrial Undergraduate Student Research Awards)