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Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace
Journal of the Science of Food and Agriculture, 2015AbstractBACKGROUNDEpidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age‐related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during
Romanucci, V. +5 more
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MICROBIOLOGICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN BREADED RAW SHRIMP1,2
Journal of Milk and Food Technology, 1973Thirty percent of the samples of fresh or frozen shrimp received for processing into breaded shrimp had bacterial counts in excess of 106/g. The bacterial counts of 56% of plant processed samples of frozen breaded raw shrimp exceeded 106/g. Counts with plate incubation at 7 or 25 C were significantly higher than at 35 C.
C. Vanderzant, A. W. Matthys, B. F. Cobb
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[Current knowledge on the organoleptic characteristics of beer].
Annales de la nutrition et de l'alimentation, 1979This important subject will be considered in three parts: I. Tasting procedures. As there is no standard nomenclature in brewing for describing the organoleptic properties, each brewery has devised its own terminology for this purpose. Four organizations: the European Brewery Convention (EBC), the American Society of Brewing Chemists (ASBC), the Master
M, Moll, T V, Flayeux
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A comprehensive study of organoleptic properties and taste characteristics
Lechaschi VrachBackground. 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 characteristics of enteral nutrition formulas when selecting appropriate options for patients. Objective.
A.V. Starodubova +2 more
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Drug Development and Industrial Pharmacy, 1996
In order to mask the bitter taste of drug, a microencapsulation method for the production of egg albumin microaggregates was employed. As model bitter-tasting drug, colistin sulfonate was used.
Santiago Torrado, Susana Torrado
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In order to mask the bitter taste of drug, a microencapsulation method for the production of egg albumin microaggregates was employed. As model bitter-tasting drug, colistin sulfonate was used.
Santiago Torrado, Susana Torrado
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Correlations between physicochemical and organoleptic characteristics of Lamb L. dorsi muscle
Journal of the Science of Food and Agriculture, 1977AbstractL. dorsi muscles from 23 lamb carcases were tested for a range of organoleptic, physicochemical and microstructural properties and the results subjected to statistical analysis. Tenderness was found to be directly correlated with the content of sarcoplasmic protein, myofibrillar protein, free amino nitrogen, swelling factor of stroma, and ...
A, Asghar, N T, Yeates
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Eff ect of lactulose on the organoleptic characteristics of vegetable snacks
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), 2023Recently, dried products from fruits and vegetables have begun to be in demand, but they are not enriched with additional elements. It should be noted that these products do not have the crunch characteristic of snacks. Therefore, the task was to obtain a product with a characteristic snack crunch, but using only natural ingredients.
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Organoleptic characteristics study of different flavored Amla candy
Journal of Krishi Vigyan, 2023Karmjeet Kaur +2 more
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Proximate and organoleptic characteristics of sun and solar dried fish
Animal Research International, 2012The sun and solar drier were evaluated for their drying effectiveness with three species of freshwater fish; Gymnarchus niloticus, Heterotis niloticus and Clarias gariepinus. The highest mean temperature that could be attained in the solar dryer was 700C at time 14.00 hour while the ambent temperature and insulation were 33.5 i 0C and 857.6 w/m2 ...
Oparaku, NF, Mgibenka, BO, Eyo, JE
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Milk-clotting enzyme preparations and organoleptic characteristics of cheeses
Cheesemaking and buttermaking, 2023V.A. Mordvinova +4 more
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