Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation [PDF]
LWT - Food Science and Technology, 2015 This work presents an optimized approach alongside with the mathematical models describing the production of fruit wines, using fruit concentrates as an alternative to attain the desired ethanol yields and enhance organoleptic and functional properties ...
Coelho, Eduardo +5 more
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Sensory quality of scab-resistant apple cultivars [PDF]
, 2001 Twenty-two scab-resistant apple cultivars were harvested in autumn 1999 and evaluated for sensory quality the following October, November and December. Multivariate analysis was effective in describing the comblex relationships and variabillity among the
Kühn, Senior Scientist Birka Falk +1 more
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Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit [PDF]
, 1997 A fruit leather was developed from the unfertilised floral parts of jackfruit. The characteristics of the leather were as follows: moisture 12.26%, fat 0.26%, protein 2.85%, crude fibre 6.27%, ash 0.87% , pH 4-8, titratable acidity 0.0005 meq NaOH g-1 ...
Che Man, Yaakob, Sin, Ku K.
core +1 more source
Ready to Eat Nectarines - Assuring Quality in the Chain [PDF]
, 2010 Time-resolved reflectance spectroscopy, coupled to the modelling of firmness decrease, was used to predict at harvest softening behaviour of nectarines. Selected fruit were used in an export trial from Italy to The Netherlands.
Eccher Zerbini, P.C. +5 more
core +7 more sources
JABUTICABA FRUIT BEER: PHYSICOCHEMICAL AND SENSORY EVALUATION
Revista Tecnológica, 2022 This research focused on craft beer production of jabuticaba (Myrciaria cauliflora Berg) “fruit beer” and the physicochemical and sensory analisys of the samples. The research was divided into four treatments regarding the stage of fruit addition during the brewing process (Boiling, Fermentation, Maturation) and the Control (all malt), with three ...
openaire +1 more source
Sensory Evaluation of Fruit Quality in an Apple Breeding Program [PDF]
HortScience, 1995 Overcoming bias in fruit quality evaluation is a challenge to fruit breeders, who must predict consumer preferences; databases of accurate fruit descriptions would be invaluable in helping them make selections to suit market needs. In order to obtain as informative a description as possible, plant breeding staff worked with sensory science personnel to
C. Deslauriers +3 more
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Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges [PDF]
, 2018 Novel edible composite coatings based on pea starch and guar gum (PSGG), PSGG blended with lipid mixture containing the hydrophobic compounds shellac and oleic acid (PSGG-Sh), and a layer-by-layer (LBL) approach (PSGG as an internal layer and shellac as ...
Chockchaisawasdee, Suwimol +6 more
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Fruit Quality Evaluation and Optimal Selection of 16 Lines of Feijoa (Acca sellowiana) [PDF]
Shipin KexueIn order to comprehensively evaluate the difference in fruit quality among 16 different feijoa lines, this study determined the external and internal quality indicators and antioxidant activities of 16 feijoa lines.
YANG Shiqi, LIU Yumin, LIU Yamin, LI Ju, LI Chengxiang, GAO Bingli
doaj +1 more source
HortTechnology, 2020 Fruit texture is a major target of apple (Malus domestica) breeding programs due to its influence on consumer preference. This multitrait feature is typically rated using sensory assessment, which is subjective and prone to biases.
Soon Li Teh +3 more
doaj +1 more source
Study on the relationship between polyphenolic compounds and the taste of fruit juice samples
Shipin yu jixie, 2022 Objective: This study aimed to clarify the content and distribution of polyphenols in fruit juice samples and explore the intrinsic connection of the content of polyphenols with the taste of fruit juice.
HE Zeng-yang +4 more
doaj +1 more source