Results 31 to 40 of about 17,437 (283)

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Animal, 2008
The current study compared sensory characteristics and their relationships with physical meat characteristics of beef from Nguni and Bonsmara steers. Nguni beef was more (P < 0.05) tender than Bonsmara beef after ageing for 2 and 21 days, and had higher (
V. Muchenje, K. Dzama, M. Chimonyo, P.E. Strydom, A. Hugo, J.G. Raats   +5 more
doaj   +1 more source

Instrumental Procedures for the Evaluation of Juiciness in Peach and Nectarine Cultivars for Fresh Consumption

Agronomy, 2020
There is growing interest within the peach and nectarine markets in obtaining and selling ready-to-eat fruits. For this, pre-ripening protocols are being applied, which do not always result in sufficiently juicy fruits.
Paola Baltazar, Eva Cristina Correa, Belén Diezma   +2 more
doaj   +1 more source

Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil

Brazilian Journal of Food Technology, 2022
This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the ...
Bruna Fernandes Andrade, Marielle Maria de Oliveira Paula, João de Deus Souza Carneiro, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos   +6 more
doaj   +1 more source

Water spectral pattern as a marker for studying apple sensory texture

Advances in Horticultural Science, 2018
Aquaphotomics is a scientific discipline which investigates the water-light interactions in biological systems by using NIR spectroscopy and multivariate analysis to relate water absorption patterns to bio-functionalities.
Maristella Vanoli, Fabio Lovati, Maurizio Grassi, Marina Buccheri, Angelo Zanella, Tiziana Cattaneo, Anna Rizzolo   +6 more
doaj   +1 more source

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

Meat and Muscle Biology, 2021
The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA ...
J. C. Brooks, Jerrad F. Legako, Kelly R Vierck   +2 more
doaj   +2 more sources

Hands‐on protocol for preparing water‐soluble fractions from agri‐food samples for NMR‐based metabolomics analysis

FEBS Open Bio, EarlyView.
This research protocol outlines a workflow for nuclear magnetic resonance (NMR)‐based metabolomics in the agri‐food sector. Using two case studies—strawberry leaves (solid matrix) and wine (liquid matrix)—it details the procedures for sample preparation, data acquisition, and processing.
Andrea Fernández‐Veloso, Jaime Hiniesta‐Valero, Alejandra Guerra‐Castellano, Miguel A. De la Rosa, Irene Díaz‐Moreno   +4 more
wiley   +1 more source

Printed Integrated Logic Circuits Based on Chitosan‐Gated Organic Transistors for Future Edible Systems

Advanced Functional Materials, EarlyView.
Edible electronics needs integrated logic circuits for computation and control. This work presents a potentially edible printed chitosan‐gated transistor with a design optimized for integration in circuits. Its implementation in integrated logic gates and circuits operating at low voltage (0.7 V) is demonstrated, as well as the compatibility with an ...
Giulia Coco, Valerio Francesco Annese, Valerio Galli, Ilaria Penna, Debora Russo, Marina Veronesi, Rita Scarpelli, Stefania Sabella, Mario Caironi   +8 more
wiley   +1 more source

The effect of internal and external roasting temperatures on pork sensory properties, physical measurements and consumer liking : a thesis presented in fulfillment of the requirements for the degree of Master of Technology (Food Technology) at Massey University, Palmerston North, New Zealand [PDF]

, 2001
The objectives of this research were twofold. Initially it was to quantify the effects of external (roasting) temperature and meat internal (end-point) temperature on the sensory and physical characteristics of selected cuts of pork.
Cumarasamy, Ravishankar
core  

Microneedle‐Based Biofertilizer Delivery Improves Plant Growth Through Microbiome Engineering

Advanced Functional Materials, EarlyView.
This figure shows how microneedles are used to deliver biofertilizers to enhance plant growth through microbial migration, metabolic reprogramming, and changes in plant endogenous microbiome. Abstract This study presents a microneedle‐based system for the delivery of rhizospheric biofertilizers into plant tissues to enhance growth.
Zhicheng Le, Sevugan Mayalagu, Cheng‐Yen Chen, Raktim Bhattacharya, Abhishek Gupta, Jingyuan Li, Zhi Wei Norman Teo, Yufeng Shou, Arya Gopinath MP, Danni Zhong, Tedrick Thomas Salim Lew, Hao Yu, Naweed I. Naqvi, Sanjay Swarup, Andy Tay   +14 more
wiley   +1 more source

Physical Intelligence in Small‐Scale Robots and Machines

Advanced Materials, EarlyView.
“Physical intelligence” (PI) empowers biological organisms and artificial machines, especially at the small scales, to perceive, adapt, and even reshape their complex, dynamic, and unstructured operation environments. This review summarizes recent milestones and future directions of PI in small‐scale robots and machines.
Huyue Chen, Metin Sitti
wiley   +1 more source