Results 11 to 20 of about 64,580 (291)
Organoleptic characteristics of melon fruits intended for storage
European Journal of Medical Genetics and Clinical Biology, 2023 In the article, the results of the research carried out for the purpose of studying the organoleptic characteristics of melon fruits intended for storage are given with an in-depth scientific analysis.
Sultanov Jetkerbay Davletbayevich +1 more
openaire +1 more source
Lyophilized inchicapi: organoleptic, chemical and microbiological characteristic
Agroindustrial Science, 2020 The objective of this research study was to develop a traditional and innovative food product such as lyophilized dehydrated inchicapi (peanut soup with cultural and culinary in value the Amazon community of Peru) by lyophilization, which allows the product's useful life to be extended, maintaining its physicochemical and sensory properties, and make ...
Julio Chumacero +5 more
openaire +3 more sources
Пищевые системы, 2021 The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic,
G. M. Sviridenko +2 more
doaj +1 more source
Пищевые системы, 2022 A distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary to stabilize the physicochemical composition and achieve certain flavor characteristics.
L. N. Krikunova +2 more
doaj +1 more source
Horticulturae, 2023 To evaluate a new kiwifruit genotype named “Arta Kiwifruit”, a comparative analysis of fruit physical characteristics and biochemical composition in comparison to the widely cultivated Hayward cultivar took place, both at harvest and after a storage ...
Anna Kosta +6 more
doaj +1 more source
The Effects of Finish Type on Permeability and Organoleptic Properties of Python (Python Reticulatus) Skin Finished Leather [PDF]
, 2017 In the leather industry, there are many different types of finish, i.e. two-tone, transparent, semi aniline and opaque/solid color. The composition formulation of each finish type is different so each will impact not only on the performance but also on ...
Kasmudjiastuti, E. (Emiliana) +1 more
core +3 more sources
Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification
Jurnal Pengolahan Hasil Perikanan Indonesia, 2017 Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the ...
Rita Marsuci Harmain +3 more
openaire +2 more sources
Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources
Quality Evaluation of Processed Products of some Peach Varieties
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 The peach tree is among one of the most valuable species cultivated both in Romania and abroad, being very much appreciated for the quality of its fruit, both fresh and processed. The peach tree provides fresh fruit a large period (June-November). This
Gheorghe Lămureanu +2 more
doaj +1 more source
Vestnik MGTU, 2020 The modern market has strict requirements for competitive products, forcing the manufacturer to implement scientific and technological progress in production, increase labor productivity and product quality, and reduce cost. The unchanged favorite on the
Misteneva S. Yu. +4 more
doaj +1 more source