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Organoleptic Characteristics of the Wines
2013Wine represents the synthesis of all the elements that to various degrees have influenced the growth, annual development and maturity of the vine and contribute to create the complex array of compounds present in the berry at harvest. A tasting of wines made in accord with identical vinification protocols but using grapes grown in different areas makes
Federica Gaiotti +2 more
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Effect of insect infestation on the organoleptic characteristics of stored cereals
Postharvest Biology and Technology, 1993Two major pests of stored cereals in tropical and subtropical regions of Asia and Africa, Rhizopertha dominica Fabricius and Trogoderma granarium Everts, were used in experiments to investigate the effect of insect infestation on organoleptic characteristics of stored cereals. Infestations were achieved by releasing the two insect species either singly
Ram Singh, Sudesh Jood, A C Kapoor
exaly +2 more sources
The first Ecuadorean ‘Nacional’ cocoa collection based on organoleptic characteristics [PDF]
Tropical Science, 2004 Abstract‘Nacional’ cocoa from Ecuador is a genetic group acknowledged for its ‘Arriba’ floral flavour, which has partly been lost due to the introduction of other more productive varieties. Between 1996 and 2000, 115 Nacional cocoa trees were identified by high yield, resistance to diseases and intense floral flavour, and reproduced by grafting.
Deheuvels, Olivier +4 more
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Eff ect of lactulose on the organoleptic characteristics of vegetable snacks
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), 2023Recently, dried products from fruits and vegetables have begun to be in demand, but they are not enriched with additional elements. It should be noted that these products do not have the crunch characteristic of snacks. Therefore, the task was to obtain a product with a characteristic snack crunch, but using only natural ingredients.
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Food / Nahrung, 2003
AbstractThe effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonella faenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly ...
Shalini, Hooda, Sudesh, Jood
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AbstractThe effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonella faenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly ...
Shalini, Hooda, Sudesh, Jood
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Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace
Journal of the Science of Food and Agriculture, 2015AbstractBACKGROUNDEpidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age‐related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during
Romanucci, V. +5 more
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NUTRITIVE AND ORGANOLEPTIC CHARACTERISTICS OF NONDAIRY IMITATION MILKS
Journal of Food Science, 1971SUMMARY –13 nondairy imitation milk powders, concentrates and bottled beverages were analyzed for general composition, nutrients and organoleptic properties. These products were obtained from 11 domestic sources, which decreased to eight by the end of the study.
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[Current knowledge on the organoleptic characteristics of beer].
Annales de la nutrition et de l'alimentation, 1979This important subject will be considered in three parts: I. Tasting procedures. As there is no standard nomenclature in brewing for describing the organoleptic properties, each brewery has devised its own terminology for this purpose. Four organizations: the European Brewery Convention (EBC), the American Society of Brewing Chemists (ASBC), the Master
M, Moll, T V, Flayeux
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Segregation of plum and pluot cultivars according to their organoleptic characteristics
Postharvest Biology and Technology, 2007Cultivar segregation according to the sensory perception of their organoleptic characteristics was attempted by using trained panel data evaluated by principal component analysis of 12 plum and four pluot cultivars as a part of our program to understand plum minimum quality.
Carlos H. Crisosto +3 more
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