computer imaging software optimas v6.1 (Meyer Instruments)
90
Structured Review
Meyer Instruments
computer imaging software optimas v6.1
Computer Imaging Software Optimas V6.1, supplied by Meyer Instruments, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computer+imaging+software+optimas+v6%2E1/computer+imaging+software+optimas+v6+1/pm31251392-72-15-22
Average 90 stars, based on 1 article reviews
Computer Imaging Software Optimas V6.1, supplied by Meyer Instruments, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computer+imaging+software+optimas+v6%2E1/computer+imaging+software+optimas+v6+1/pm31251392-72-15-22
Average 90 stars, based on 1 article reviews
computer imaging software optimas v6.1 - by Bioz Stars,
2026-10
90/100 stars
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Related Articles
Imaging:Article Title: The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream. Article Snippet: The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity.. Two studies were carried out varying processing conditions and mix formulation.. In the 1st study, ice creams were collected at −3, −5, and −7.5 °C draw temperatures. Article Title: The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts. Article Snippet: Air incorporated during dynamic freezing influences the development of the microstructure and the final texture of frozen desserts.. Frozen desserts were manufactured with 100-175% overrun from a constant ice cream mix formulation.. Microstructural elements (fat, air, and ice phases) of the frozen desserts were then investigated and related to the melting, rheological, and sensory properties of the product. Software:Article Title: The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream. Article Snippet: The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity.. Two studies were carried out varying processing conditions and mix formulation.. In the 1st study, ice creams were collected at −3, −5, and −7.5 °C draw temperatures. Article Title: The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts. Article Snippet: Air incorporated during dynamic freezing influences the development of the microstructure and the final texture of frozen desserts.. Frozen desserts were manufactured with 100-175% overrun from a constant ice cream mix formulation.. Microstructural elements (fat, air, and ice phases) of the frozen desserts were then investigated and related to the melting, rheological, and sensory properties of the product. |