Results 31 to 40 of about 64,580 (291)
Organoleptic Characteristics of Cookies from Sorghum Composites Flour
KnE Life Sciences, 2017 Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies.
Wulandari E. +3 more
openaire +2 more sources
Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]
, 2017 We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr) +5 more
core +2 more sources
Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
core +1 more source
Revista Colombiana de Ciencias Pecuarias, 2020 Background: pH, subcutaneous fat thickness (SFT), and color are fundamental variables to define the organoleptic characteristics of meat. However, multivariate relationships of those traits remain unexplored in bovine meat.
Julián A. C. Vargas +5 more
doaj +1 more source
Prevalence of halitosis and evaluation of etiological factors in a Turkish subpopulation [PDF]
, 2016 Aim: The purpose of this study was to estimate the prevalence of halitosis in an adult Turkish subpopulation and to assess the relationship between halitosis and sociodemographics, self reported halitosis, etiological factors, by employing standardized ...
Güngör, Kahraman +3 more
core +2 more sources
Grasas y Aceites, 1996 The paper studies the effect of previous olive washings on the pH increase and combined acidity produced by the use of sodium glutamate, added to give anchovy flavour to the product. Influence on previous treatments and pasteurization on the organoleptic
L. Rejano Navarro, A. H. Sánchez Gómez
doaj +1 more source
Agronomy, 2020 Local products and their distribution through short supply chains play a key role in the sustainable development of many rural areas, as affirmed by the 2030 Food and Agriculture Organization of the United Nations (FAO) Agenda.
Riccardo Testa +4 more
doaj +1 more source
Cooked and Organoleptic Characteristics of Scaleless Broiler Chickens , ,
Poultry Science, 1982 Abstract Eight-week old broilers which were phenotypically scaleless (sc/sc) and feathered (Sc+/sc), and which had been raised at both 22.2 C and 34.4 C were compared for cooked and organoleptic measurements. The seven cooked chicken measurements were breast and thigh moisture and fat content, carcass cooking loss, and breast muscle and thigh skin ...
R.G. SOMES, M. WIEDENHEFFT
openaire +1 more source
Development of New Crispy Breads with the Inclusion of Vegetable Additives and Evaluation of Their Quality [PDF]
, 2018 Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are ...
Bordun, T. (Tetiana) +3 more
core +2 more sources
The use of non-traditional plant raw materials for the recipe composition of chips
Новые технологии, 2023 The production of multicomponent chips is currently relevant, since the combination in the formulation of various plant ingredients rich in physiologically active substances can ensure that the finished product contains a complex of functional components.
O. V. Perfilova +2 more
doaj +1 more source