Cherry and fresh market tomatoes: Differences in chemical, morphological, and sensory traits and their implications for consumer acceptance [PDF]
, 2019 The tomato commercial groups cherry and fresh market, mainly classified by fruit size, have clearly segregated markets. We aimed to estimate the variation within and between these groups and to analyze factors that impact consumer acceptance. To this end,
Casals Missio, Joan +4 more
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Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris. [PDF]
, 2015 Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct ...
Liu, Jing +3 more
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Processing of mixed fruit juice from mango, orange and pineapple
Fundamental and Applied Agriculture, 2018 The study was conducted to prepare mixed fruit juice by using mango pulp, pineapple and orange juices and the quality in terms of nutritional value, keeping quality, shelf life and consumers acceptability were investigated. Chemical analysis showed that
Sajeda Begam +2 more
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Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation
Foods and Raw Materials, 2022 Introduction. Due to the increasing demand for natural and functional products, scientists together with industries are conducting research to improve the nutritional quality of food. One of the ways to enhance the functionality of food is to add fruits or vegetables to their formulations.
Alvine Sandrine Ndinchout +5 more
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Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Glasnik Zaštite Bilja, 2021 Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in ...
Jasna Mrvčić +13 more
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The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices [PDF]
, 2020 Providing labelling information is one of the strategies used to help consumers make healthier choices. However, although the type of information has the potential to assist consumers, it is important to evaluate their sensory and emotional perceptions ...
De Steur, Hans +4 more
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HorticulturaeFlesh texture is an important quality trait and is related to people’s preference for fruit, especially for crisp pears. Puncture tests were carried out on 156 crisp pear fruit germplasm samples to analyze the diversity level of texture traits, to ...
Yulu Mou +10 more
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Analysis of volatile flavor compounds in soaked plum wine based on HS-SPME-GC-MS [PDF]
Zhongguo niangzaoIn this study, three kinds of soaked plum wine (whole fruit wine, pulp wine and kernel wine) were prepared by using whole fruit, pulp and kernel of plum as raw materials. The contents of ethyl carbamate (EC) and volatile aroma components in the wine were
CAO Hong, LIU Taotao*, SUN Xizhen, LI Qiang, XIONG Yaqing, WANG Zhe, YANG Wen, HUANG Xiuhua, NI Shugan
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Foods, 2022 The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production.
Maria João Santos +2 more
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Optimization of fermentation process of passion fruit-roselle complex fruit wine with immobilized yeast [PDF]
Zhongguo niangzaoIn order to improve the comprehensive utilization rate of passion fruit and roselle, increase the variety diversity of fruit wine, using Yunnan purple skin passion fruit as raw material with addition of aqueous roselle extracts, the passion fruit-roselle
ZHANG Xueling, YANG Qian, YANG Min, GUAN Chunhua, WANG Zilin, TAO Liang, TIAN Yang
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