Results 11 to 20 of about 17,547 (209)

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, Umidov Shavkat Ergashevich   +1 more
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Prospects of seabuckthorn breeding activity at Lisavenko Research Institute of Horticulture for Siberia

RUDN Journal of Agronomy and Animal Industries, 2021
Seabuckthorn gene pool in collections of Lisavenko Research Institute of Horticulture for Siberia which is a division of the Federal Altai Scientific Center of Agro-BioTechnologies is represented by more than 14 thousand hybrid seedlings and over 450 ...
Yuri A. Zubarev, Aleksey V. Gunin, Elizaveta I. Panteleeva, Anastasia V. Vorobjeva   +3 more
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Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria

Frontiers in Nutrition, 2023
IntroductionGoat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable “goaty” flavor.MethodsIn this study, goat yogurt was fermented with four probiotics, respectively, including ...
Yaling Yang, Ruyue Zhang, Fuxin Zhang, Bini Wang, Yufang Liu   +4 more
doaj   +1 more source

Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses

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, V. A. Mordvinova, I. L. Ostroukhova   +2 more
doaj   +1 more source

RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK)

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, E. V. Dubinina, O. N. Obodeeva   +2 more
doaj   +1 more source

Physical, Organoleptic, and Phytochemical Valuation of the Promising Greek Kiwifruit Genotype Arta Kiwifruit

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, Nikoleta-Kleio Denaxa, Athanasios Tsafouros, Efstathios Ntanos, Efthalia Stathi, Eleni Tani, Peter Anargyrou Roussos   +6 more
doaj   +1 more source

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, Alexe Constanţa, Ion Caplan   +2 more
doaj   +1 more source

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, Zulpahnor Zulpahnor, Raudatul Dahliana Safitri   +2 more
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Effect of functional and technological properties of vegetable shortenings on qualitative characteristics of biscuit

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., Savenkova T. V. , Demchenko E. A., Shcherbakova N. A., Gerasimov T. V.   +4 more
doaj   +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, Aníbal Quinteros, Henry Coral, Enrique Navarro, Karen Documet, Patricia García   +5 more
openaire   +3 more sources