Results 181 to 190 of about 65,648 (277)

Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of Dovyalis caffra Fruit Yogurt. [PDF]

Foods
Waweru DM, Arimi JM, Marete E, Harbourne N, Jacquier JC.   +4 more
europepmc   +1 more source

Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi. [PDF]

J Food Sci Technol, 2017
Bhaskar D, Khatkar SK, Chawla R, Panwar H, Kapoor S.   +4 more
europepmc   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Organoleptic characteristics of high-protein snacks with novel and sustainable ingredients: Cricket flour and carob powder. [PDF]

Food Sci Nutr
Khalil R, Kallas Z, Pujolà M, Haddarah A.   +3 more
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire. [PDF]

Heliyon
Kouadio YH, Kouassi KN, Kouassi KB, Konan GAJ, Kouakou KA, Dappah KD, N'dri YD, Amani NG.   +7 more
europepmc   +1 more source

Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral‐rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory ...
Tharuka Wijesekara, Idaresit Ekaette
wiley   +1 more source

Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus). [PDF]

Foods
Medina M, García-Gimeno RM, Neira-Mosquera JA, Barrera A, Posada-Izquierdo GD.   +4 more
europepmc   +1 more source

Evaluation of groundwater quality by organoleptic characteristics

Proceedings of National Aviation University, 2009
openaire   +1 more source

Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT This study examines the scientific basis of a traditional multi‐infusion tea‐brewing practice common in Asia by evaluating compositional changes, antioxidant capacity, and sensory attributes across successive green tea infusions. Using UPLC‐MS, GC‐IMS, and elemental profiling, we characterized how repeated extractions alter key tea ...
Xiaoying Zhang, Anas Yusuf, Man Xu, Murtala Bindawa Isah   +3 more
wiley   +1 more source