Results 241 to 250 of about 64,580 (291)

Physicochemical and organoleptic properties of moringa instant (<i>Moringa oleifera Lam</i>) drink enriched with ginger, turmeric, galangal, and lemongrass. [PDF]

Ital J Food Saf
Rahmatu RD, Noviyanty A, Fathurrahman F, Kadir S, Priyantono E, Ariany SP, Unda N.   +6 more
europepmc   +1 more source

Improvement of organoleptic properties of <i>Polygonatum sibiricum-</i>rice wine by Co-fermentation of <i>Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum</i>. [PDF]

Food Chem X
Han YT, Li YS, Yaqoob S, Imtiaz A, Zeng C, Ma YK, Cui FJ, Shen Q.   +7 more
europepmc   +1 more source

Co-Fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Pichia pastoris</i>: A Novel Approach to Enhance Flavor and Quality of Fermented Tea Beverage. [PDF]

Foods
Li J, Chen Y, Huang F, Liang YT, Chen WJ, Cai YH, Wang LH, Huang YY.   +7 more
europepmc   +1 more source

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, Decazy, Bernard, Pérez, Rosa, Roche, Gilles, Amores, Fredy   +4 more
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Organoleptic Characteristics of the Wines

2013
Wine 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
Diego Tomasi, Federica Gaiotti, Gregory V. Jones   +2 more
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Physicochemical, rheological, and organoleptic characteristics of wheat‐fenugreek supplemented blends

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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NUTRITIVE AND ORGANOLEPTIC CHARACTERISTICS OF NONDAIRY IMITATION MILKS

Journal of Food Science, 1971
SUMMARY –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.
openaire   +1 more source