Results 101 to 110 of about 65,648 (277)
Composition, characteristics and organoleptic quality of salty milk
Mljekarstvo : Dairy Experts Journal, 1975 Slano kiselo mlijeko je autohtoni proizvod koji se u prošlosti najviše proizvodio u zapadnom dijelu Makedonije, u podnožju planina Bistre i Šare. To je proizvod pečalbarskih sela čija se tehnologija uskoro proširila i na druge krajeve, prije svega na zapadni i južni dio Makedonije.
Lazarevska, D. +2 more
openaire +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes
Acta Scientiarum: Technology, 2016 The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15%
Elenice Souza dos Reis Goes +5 more
doaj +1 more source
Summary report on sensory-related socio-economic and sensory science literature about organic food products [PDF]
, 2009 Organic food’s initial attraction to the public was that it was perceived to be healthier and tastier, but scientists and policy makers have mainly stressed the benefits to the environment of organic and sustainable farming.
Asioli, Daniele +8 more
core
Formulation of Decaffeinated Instant Coffee Effervescent Tablet [PDF]
, 2016 Decaffeinated coffee is an alternative for caffeine intollerant consumer as a safe and practical choice. However, since decaffeination process employ high temperature extraction, the coffee produced usually possesses inferior sensory qualities.
Abdurizal, B. S. (Bayu) +3 more
core +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Assessing crop's responses to elevated carbon dioxide (eCO2) is crucial for global food security. This study examines the impact of eCO2 (700 μmol mol−1) on the cultivars of lentil (Lens culinaris), local Pardina Verde Rayada lentil (PVRL), and commercial Pardina lentil (PL) in terms of the productivity and nutritional composition ...
Mohammad Abdullah +4 more
wiley +1 more source
FoodsThis study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel.
Aidyn Igenbayev +7 more
doaj +1 more source
The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives [PDF]
, 2018 This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines.
Alves M, Esteves E, Quintas C +21 more
core +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.The increasing demand for sustainable food production requires innovative solutions that balance productivity, resource efficiency, and environmental impact. Vertical Farming Systems (VFSs) offer a promising approach; however, their high energy consumption remains challenging.
Alessio Dessì +11 more
wiley +1 more source
FoodsBakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates.
Mariana Mesta-Corral +4 more
doaj +1 more source