{"id":"W1587020197","doi":"10.1002/9781119946083.ch3","title":"Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis","year":2012,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","cited_by":28,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Extrusion; Food science; Supercritical fluid; Hydrolysis; Resistant starch; Chemistry; Materials science; Food spoilage; Modified starch; Chemical engineering; Organic chemistry; Composite material","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007056631,0.001072115,0.0007633865,0.002338585,0.0006424739,0.001202585,0.00063631,0.0008207897,0.007695349],"category_scores_gemma":[0.0003945769,0.000483196,0.0006060722,0.002651073,0.0006015452,0.001338903,0.0007051778,0.001256611,0.01140515],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0005673506,"about_ca_system_score_gemma":0.0004669947,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004444465,"about_ca_topic_score_gemma":0.0009472236,"domain_scores_codex":[0.9991799,0.00006535331,0.00005762923,0.0001414134,0.0005176769,0.00003806612],"domain_scores_gemma":[0.9997582,0.00005247184,0.00004129142,0.00003807645,0.00009244346,0.00001753819],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00008838614,0.0001800958,0.0005059422,0.004104227,0.00003852874,0.0005786368,0.0002008461,0.0007700371,0.2534686,0.01491612,0.01433387,0.7108147],"study_design_scores_gemma":[0.00000670585,0.0001482191,0.00172282,0.0005497423,0.00003066777,0.001540285,0.00008540904,0.0006766177,0.1308746,0.003627848,0.860699,0.00003812199],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"review","genre_gemma":"methods","genre_scores_codex":[0.02204669,0.5189536,0.2780991,0.001869949,0.003802782,0.0005387585,0.001390216,0.001752167,0.1715467],"genre_scores_gemma":[0.0621148,0.4005838,0.2963872,0.001589587,0.001409352,0.0007655788,0.00224219,0.00081933,0.2340882],"genre_candidate":"methods","genre_consensus":null,"teacher_disagreement_score":0.007695349,"threshold_uncertainty_score":0.02574348,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02386394365127099,"score_gpt":0.2667050679406262,"score_spread":0.2428411242893552,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}