Results 31 to 40 of about 65,648 (277)
The Effects of Finish Type on Permeability and Organoleptic Properties of Python (Python Reticulatus) Skin Finished Leather [PDF]
, 2017 In the leather industry, there are many different types of finish, i.e. two-tone, transparent, semi aniline and opaque/solid color. The composition formulation of each finish type is different so each will impact not only on the performance but also on ...
Kasmudjiastuti, E. (Emiliana) +1 more
core +3 more sources
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
Life cycle assessment of drinking water: comparing conventional water treatment, reverse osmosis and mineral water in glass and plastic bottles [PDF]
, 2016 This study evaluated the environmental impacts caused by drinking water consumption in Barcelona (Spain) using the Life Cycle Assessment (LCA) methodology. Five different scenarios were compared: 1) tap water from conventional drinking water treatment; 2)
Cadena, Erasmo +3 more
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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
STUDY OF THE INFLUENCE OF COOKING MODES ON THE INDICATOR OF THE QUALITY OF BAKERY PRODUCTS
Современная наука и инновации, 2023 The article examined the influence of baking modes on the organoleptic and physicochemical properties of buns made according to the traditional recipe of Chinese steamed buns Baozi.
D. D. Makarova +2 more
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The Study of Main Physical-chemical Parameters of Chaenomeles and Products of Its Processing [PDF]
, 2016 In the article were considered the topical problems, connected with health worsening and human existence. The use of vegetable raw material as a source of biologically active components is prospective in production foodstuff.
Boroday, A. (Anzhela) +4 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
Research of Rational Concentration of Oilseed Crops Meals in the Sandy Dough Semi-finished Product [PDF]
, 2019 The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and ...
Dzyundzya, O. (Oksana) +9 more
core +3 more sources