Results 41 to 50 of about 17,678 (230)
How Do Consumers Perceive Sensory Attributes of Apple?
Foods, 2021 Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars (‘Topaz’, ‘Florina’, ‘Goldstar’ and ‘Golden Orange’) and standard commercial cultivar ‘Golden Delicious’ were investigated.
Pakeza Drkenda +4 more
doaj +1 more source
Beurteilung der Fruchtqualität beim Apfel im Rahmen des EU-Projekts Hidras [PDF]
, 2006 The EU project Hidras (High Quality Disease Resistant Apples for a sustainable agriculture, QLK5-CT-2002-01-01492) aims to identify genetic factors controlling apple fruit quality with the objective of increasing the acceptability of disease resistant ...
Eigenmann, Christian, Kellerhals, Markus
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Jurnal Ilmu dan Teknologi Hasil TernakThe patties formula generally uses animal fat, the presence of fat can reconstruct the texture of the product, add a distinctive taste and provide a sense of juiciness (mouthfeel) but by this composition patty burgers are included in the unhealthy food ...
Selvia Tharukliling, Jacob.J. Lawalata
doaj +1 more source
International Journal of Food Properties, 2021 This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets.
Jianling Wei +5 more
doaj +1 more source
MEAT QUALITY OF THREE CHICKEN GENOTYPES REARED ACCORDING TO THE ORGANIC SYSTEM [PDF]
, 2002 The meat quality of three poultry genotypes with differing growth rates (fast-growing Ross; medium and slow growing Kabir and Robusta maculata, respectively) was compared.
CASTELLINI, Prof C +2 more
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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
core +2 more sources
Effects of labeling and consumer health trends on preferred ground beef color characteristics, fat content, and palatability in simulated retail display [PDF]
, 2017 Nutritional concerns and attempts to limit fat in the diet over the past decades have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef.
Pohlman, Fred W, II
core +6 more sources
Combining sensory panels with Analytic Hierarchy Process (AHP) to assess nectarine and peach quality
Cogent Food & Agriculture, 2023 The aim of this study is to combine the Analytic Hierarchy Process (AHP) with sensory analysis for assessing the quality of stone fruits, such as peaches and nectarines. To this end, a multicriteria model based on the AHP is proposed, which could be used
Amparo Baviera-Puig +3 more
doaj +1 more source
Chemical and sensory analysis of commercial Navel oranges in California. [PDF]
, 2019 Seven lots of commercially available Navel oranges grown in California were evaluated with flavoromic, metabolomic, sensory descriptive analysis, and consumer testing techniques to identify sensory and chemical drivers of liking.
Guinard, Jean-Xavier +6 more
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CyTA - Journal of Food, 2018 Sensory quality of roasted breast muscles of two genotypes of chickens kept for 9 weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA).
Monika Michalczuk +7 more
doaj +1 more source