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Food Chemistry, 2021
Davidsonia pruriens (DP) and Davidsonia jerseyana (DJ) are a gourmet bushfood with a sweet and sour taste. This study investigated the biochemical content, antioxidant activities, and sensory attributes of DP and DJ fruit infusions in comparison with commercial forest fruits (FF) infusion.
Nilesh Prakash Nirmal +3 more
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Davidsonia pruriens (DP) and Davidsonia jerseyana (DJ) are a gourmet bushfood with a sweet and sour taste. This study investigated the biochemical content, antioxidant activities, and sensory attributes of DP and DJ fruit infusions in comparison with commercial forest fruits (FF) infusion.
Nilesh Prakash Nirmal +3 more
openaire +5 more sources
SENSORY EVALUATION AND PEACH FRUIT QUALITY
Acta Horticulturae, 2006Product quality directly relates to costumer satisfaction, thus it is important to define peach quality on the basis of consumer requirements and acceptance. Consumer science states that for a favorable purchase decision appearance (visible quality) of fruit is a primary criterion, specific consumer tests can assess fruit visual appeal.
S PREDIERI, P RAGAZZINI, R RONDELLI
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Sensory evaluation of walnut fruit
Food Quality and Preference, 1997Abstract The paper provides an in-depth examination of the sensory differences between cultivars of walnut fruit (Juglans regia L.) from different countries. Eighteen samples, belonging to three clonal cultivars, plus some other genetic selections, collected from five European countries (France, Greece, Italy, Portugal and Spain) were analyzed for ...
Fiorella Sinesio, Elisabetta Moneta
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Sensory evaluation of cactus fruit jam
FOOD SCIENCE RESEARCH JOURNAL, 2017Cactus pears are actually large berries growing on the prickly pear cactus which is one reason for their high-fibre content - and brightly-coloured, antioxidant-rich juice. You can eat the fruit raw or cook it for jams, preserves, pies and other desserts.
D.J. JOTANGIYA, V.S. SAMANI
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Sensory evaluation of whey‐based fruit beverages
Food / Nahrung, 1993AbstractWhey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey‐based products make them suitable for the normal nutrition as well as for application in diet therapy.In this article practical ...
V. Vojnović, M. Ritz, N. Vahčić
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SENSORY AND OBJECTIVE EVALUATION OF KIWI FRUIT
Acta Horticulturae, 1990Sensory evaluation was preformed on kiwi fruit by a panel taste. In the first trial, fruit coming from different areas resulted statistically different for intensity of sourness, sweetness and degree of acceptance. The panel taste showed that the best quality fruit come from Middle and Southern Italy.
F. Gorini, A. Testoni, M. Lasorella
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SENSORY EVALUATION OF HEATED AND CALCIUM-TREATED FRUITS
Acta Horticulturae, 1998Postharvest heat treatments have been proposed as non-chemical means for enhancing storage of fruits and vegetables. Various regimes of time and temperature in either hot air or hot water maintain fruit firmness and diminish the incidence and severity of pathological diseases.
J.D. Klein +5 more
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SENSORY EVALUATION OFDACRYODES EDULISFRUIT TYPES
Forests, Trees and Livelihoods, 2001ABSTRACT A sensory analysis was conducted to assess the effect of fruit size on the relative intensity of organoleptic characteristics of Dacryodes edulis fruits (Safou) in Cameroon. Three fruit sizes were used in the evaluation of levels of acidity, aroma, astringency, bitterness and oiliness—the main characteristics—and fibrousness, sourness ...
E. KENGNI +3 more
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POSTHARVEST QUALITY AND SENSORY EVALUATION OF UV-TREATED TOMATO FRUIT
Acta Horticulturae, 2005Pre-storage UV treatment has potential to control diseases in post-harvest crops. The objective of this work was to evaluate the quality of UV-treated tomato. Mature green tomato fruit (cv. Trust) were treated with a hormic dose of UV and stored at 13°C for 21 days.
M.T. Charles +3 more
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SENSORY EVALUATION OF FRUIT OF SOME ORGANICALLY GROWN SCAB-RESISTANT APPLE CULTIVARS
Acta Horticulturae, 2007Fruit quality of five scab-resistant apple cultivars ('Angold', 'Ecolette', 'Goldrush', 'Sir Prize' and 'Topaz') from organic growing conditions were tested. To assess external and internal fruit quality, the following was investigated: (I) standard parameters (fruit weight, firmness, soluble solids, malic acid) and (II) sensorial quality by panel ...
Čmelik, Zlatko +5 more
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