Results 11 to 20 of about 18,129 (200)
A comprehensive study of organoleptic properties and taste characteristics
Лечащий ВрачBackground. The present study provides a comparative analysis of organoleptic properties a of six commercial foods for special dietary uses. The relevance of this study stems from the importance of considering organoleptic properties and taste ...
Yu. R. Varaeva +2 more
doaj +2 more sources
Water Sources on Organoleptics and Characteristics of Sago Flour
, 2021 The purpose of this study was to determine the best sago starch from various water sources for the manufacturing proce s. The variable observed wa sensory analysis which included organole tic observations which included observations of color and aroma. Analysis of physical and chemical properties includes examination of nutritional content and ...
Mulono Apriyanto, Yulianti
openaire +4 more sources
Chemical and Organoleptic Characteristics of Sambal Ronto
International Journal of Advance Tropical Food, 2021 This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil.
Rita Khairina +3 more
openaire +2 more sources
Physical characteristics and organoleptic of chicken crepes
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots.
K K A D Bulang, A Susilo, K U Al Awwaly
openaire +1 more source
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
Formulation of Temulawak for Improvement of the Organoleptic Characteristics
TROPICAL WETLAND JOURNAL, 2019 Indonesia is a country rich in diversity of herbs and spices. As many as 20,000 plant species on earth can be used as a medicine and 11 percent or as much as more than 2,200 kinds of medicinal plants there are hiking Indonesia. One of the medicinal plants that have the potential to increase in value-added is Temulawak.
Rabiatul Adawiyah +2 more
openaire +2 more sources
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
Caractéristiques analytiques des cidres de la province de Guipúzcoa (Pays Basque)
OENO One, 1993 Le terme cidre regroupe une série de produits qui peuvent être très différents d'un point de vue analytique et organoleptique selon les pays producteurs.
Ana Irastorza +4 more
doaj +1 more source
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
Пищевые системы, 2020 The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese products with vegetable fats are considered. The amount of free fat in milk depends on the integrity of the fat globules membranes, which are affected by ...
O. V. Lepilkina +2 more
doaj +1 more source