Results 121 to 130 of about 71,199 (229)
QuaggaThis study aims to determine the quality (total acid content and organoleptic quality) of kefir combination between sweet corn milk and skim milk on variations of sugar types and fermentation duration.
Laela Nur Dayanti, Titik Suryani
doaj +1 more source
Formulation of Recipes and Organoleptic Properties of Tinuktuk as Simalungun Traditional Food [PDF]
Tinuktuk is a traditional spice sauce of the simalungun ethnic group. It is believed as a traditional health icon To search the best formulation of ingredients', to search the best production process and to evaluate its organoleptics properties.
Sihotang, Urbanus +2 more
core +1 more source
Oral Diseases, EarlyView.ABSTRACT Background This study assessed the feasibility of remote halitosis diagnosis by evaluating VSC stability over 7 days and their association with periodontal parameters. Methods One hundred adult patients attending a periodontal examination were included.
Eirini Militsi +4 more
wiley +1 more source
Journal of Applied Food TechnologyThis study aims to determine the effect of varying concentrations of butterfly pea flower extract (Clitoria ternatea) on kefir water in terms of total dissolved solids (TDS), total acidity, yeast count, and organoleptic properties.
Heni Rizqiati +2 more
doaj +1 more source
The correlation of organoleptic and instrumental halitosis measurements
, 2010 Numerous detection systems are available for measuring halitosis. In order to examine their agreement, a study was conducted comparing four selected measuring methods in 100 subjects (52 females, 48 males; mean age: 25 years).
Filippi, Andreas +2 more
core
Advances in organic UV filters for sunscreens over the past decade
Photochemistry and Photobiology, EarlyView.Highlighted organic UV filter frameworks that have been described for sunscreens over the past decade divided into three groups: derivatives of or inspired by approved organic UV filters, natural product‐based compounds, and miscellaneous. Abstract Ultraviolet (UV) radiation is a major environmental factor in photoaging, erythema, and skin cancer ...
Gabriela Zanella Marcon +4 more
wiley +1 more source
Legume Science, Volume 8, Issue 4, December 2026.ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 4, December 2026.Integrated circular biorefinery concept coupling fruit‐processing residue valorization with renewable H2‐powered CO2 fixation for sustainable, food‐grade single‐cell protein production. ABSTRACT The conversion of agricultural residues into food‐grade single‐cell protein (SCP) has emerged as a promising strategy to simultaneously address increasing ...
Gebeyehu Ayele +4 more
wiley +1 more source
The Effect of Feeding Red Beans In Yoghurt On Organoleptic Acceptance And Protein Levels
Purpose: This study aims to examine the effect of red bean slurry addition on the organoleptic acceptance and protein content of yogurt. Methodology: The research employed a Completely Randomized Design (CRD) with one factor, namely variations in ...
Lestari, Putri Ayu +2 more
core +1 more source
The Plant Genome, Volume 19, Issue 4, December 2026.Abstract Blueberries (Vaccinium spp.) are widely recognized as a superfruit due to their high content health‐promoting bioactive compounds, including flavonoids and phenolic acids. While these metabolites provide significant health benefits, their postharvest stability and implications for shelf life are not well characterized, a fact that is essential
Estefania Tavares Flores +8 more
wiley +1 more source