Results 41 to 50 of about 103,913 (305)

Optimization of fermentation process of passion fruit ale craft beer by response surface method [PDF]

Zhongguo niangzao
Passion fruit ale craft beer was prepared by using barley malt and wheat as the main raw materials, and passion fruit juice as an auxiliary material. The mass ratio of barley malt and wheat, hop addition, passion fruit juice addition, yeast addition, and
WANG Lei, ZHAO Jinxiu, LIU Mingliang, LI Bopeng, LU Qinghua, ZHANG Ling, LI Yali
doaj   +1 more source

Additive Manufacturing of NiTi Shape Memory Alloys for Elastocaloric Applications: A Review

Advanced Functional Materials, EarlyView.
Additive manufacturing enables complex NiTi architectures that overcome key limitations in elastocaloric refrigeration, including poor heat transfer and high mechanical work input. This review surveys recent advances in LPBF‐ and DED‐fabricated NiTi shape memory alloys for elastocaloric applications, highlighting process–structure–performance ...
Ignatius Andre Setiawan, Mohammad Mehrali, Jaka Tušek, Shiva Mohajerani, Xiebin Wang, Dermot Brabazon, Mohammad Elahinia, Mehrshad Mehrpouya   +7 more
wiley   +1 more source

The Optimization of Pudding Formulation Using Noni (Morinda citrifolia L.) Seen from Antioxidant Content and Sensory Characteristics

Indonesian Journal of Agricultural Research, 2019
Noni (Morinda citrifolia L.) is a fruit that known to be effective against many diseases. Its phenol and flavonoid contentacted as antioxidant, anticancer, antiinflamation and to fluent the blood vessel.
Kristiawan Prasetyo Agung Nugroho, Monika Rahardjo, Apfia Jovitatera   +2 more
doaj   +3 more sources

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp

Heliyon, 2018
In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were ...
S.S. Senadeera, P.H.P. Prasanna, N.W.I.A. Jayawardana, D.C.S. Gunasekara, P. Senadeera, A. Chandrasekara   +5 more
doaj   +1 more source

Pemanfaatan Bubur Buah Jambu Biji Putih dan Bubur Buah Pepaya dalam Pembuatan Fruit Leather [PDF]

, 2017
The study was purposed to get the best combination of white guava puree and papaya puree in the making fruit leather. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications.
F, S. P. (Sheilla), Hamzah, F. (Faizah), Rahmayuni, R. (Rahmayuni)   +2 more
core  

Impact of health labels on flavor perception and emotional profiling : a consumer study on cheese [PDF]

, 2015
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of health ...
De Bourdeaudhuij, Ilse, De Pelsmaeker, Sara, De Steur, Hans, Gellynck, Xavier, Lagast, Sofie, Schouteten, Joachim   +5 more
core   +2 more sources

Self‐Sintering Ionogel Binder for Flexible, Recyclable, and Healable Printed Giant Magnetoresistive Sensors

Advanced Functional Materials, EarlyView.
ABSTRACT Electronic waste has emerged as a major environmental challenge, driven by the massive consumption and a limited lifetime of modern electronic devices, stimulating the development of sustainable electronics. Here, an all‐biomaterial gelatin‐choline‐citric acid ([Ch][CA]) ionogel is developed as an active binder to realize self‐sintered ...
Lin Guo, Xiaotao Wang, Guannan Mu, Proloy Taran Das, Igor Veremchuk, Conrad Schubert, Aaron D. Cross, Yevhen Zabila, Xuan Peng, Larysa Baraban, Denys Makarov   +10 more
wiley   +1 more source

Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale

Fermentation
The specific sensory properties attributed to distillates from different plum varieties are intricately linked to aromatic substances, fruit quality, and technology employed during production.
Josef Balak, Lucie Drábová, Olga Maťátková, Marek Doležal, Dominik Marsík, Irena Jarosova Kolouchova   +5 more
doaj   +1 more source

An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation

Foods, 2022
Flavor is one of the most important characteristics that directly determines the popularity of a food. Moreover, the flavor of fruits is determined by the interaction of multiple metabolic components.
Zhu Sun, Wenwen Zhao, Yaping Li, Cheng Si, Xuemei Sun, Qiwen Zhong, Shipeng Yang   +6 more
doaj   +1 more source

Sensory Evaluation Correlates with Flavor Volatile Profiles of Ripe Tomato Fruits [PDF]

HortScience, 1997
`Agriset-761' and `CPT-5' tomato fruits were harvested at green stage and subsequently exposed to a postharvest exogenous ethylene-air mixture (100 ppm C2H4 at 20°C). Tomatoes with visual symptoms of ripening (breaker stage = <10% red coloration) were removed from ethylene treatment after 1, 3, and 5 days and were transferred to 20°C and 85% RH. At “
Fernando Maul, Steven A. Sargent, Elizabeth A. Baldwin, Charles Sims   +3 more
openaire   +1 more source