{"id":"W4390727927","doi":"10.1016/j.foodhyd.2024.109746","title":"Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":false,"ca_institutions":"","funders":"Agence Universitaire de la Francophonie","keywords":"Food science; Pomace; Chemistry; Spreadability; Flavor; Rheology; Sensory analysis; Rheometry; Lightness; Water activity; Emulsion; Ingredient; Water content; Materials science","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008564367,0.0001888709,0.0001685301,0.0001905054,0.0001640154,0.0001754812,0.0001399818,0.0001427021,0.001039949],"category_scores_gemma":[0.0001082675,0.00009049742,0.0002565102,0.0001096039,0.0001256608,0.0001718409,0.0001499728,0.0002893318,0.0001041528],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008735443,"about_ca_system_score_gemma":0.0001507151,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0008264388,"about_ca_topic_score_gemma":0.00181794,"domain_scores_codex":[0.9999576,0.000005114113,0.000002390294,0.00001054549,0.00001416216,0.00001019459],"domain_scores_gemma":[0.9999678,0.00000648936,0.000007150526,0.000001528096,0.000007030831,0.000009983853],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000330639,0.00006468929,0.0001283269,0.0001306961,0.00001246354,0.00010152,0.00003388945,0.00008059054,0.9949746,0.00006560544,0.00003532222,0.004041668],"study_design_scores_gemma":[0.00001871135,0.0007125922,0.001644505,0.00001320878,0.00004851198,0.00008218041,0.00004494458,0.0003555385,0.9958078,0.00002096237,0.001245097,0.000005918293],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9961592,0.001952025,0.0008165633,0.00003540058,0.00003435562,0.00001530929,0.00003849556,0.0000136333,0.0009350416],"genre_scores_gemma":[0.9946527,0.001263459,0.001135606,0.00002798091,0.000007082973,0.000005997172,0.00004161374,0.000008354238,0.002857088],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001039949,"threshold_uncertainty_score":0.003479004,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02224496511885772,"score_gpt":0.2773119929026827,"score_spread":0.255067027783825,"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."}}