Results 41 to 50 of about 65,648 (277)
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
Новые технологии, 2021 Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food ...
A. A. Skhalyakhov +3 more
doaj +1 more source
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
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 +2 more
openaire +2 more sources
Applied Food ResearchThis study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas.
Rossi Indiarto +5 more
doaj +1 more source
Harčova Nauka ì Tehnologìâ, 2018 The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained ...
T. Brykova +4 more
doaj +1 more source
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
core +1 more source
Pina Soy: A New Drink with Desirable Organoleptic Characteristics
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016 This study was carried out to formulate a drink “Pina soy” by blending different proportions of soybean milk and pineapple juice with the aim of firstly suppressing the “beany flavor” associated with soymilk. The blends were prepared using different proportions of pineapple juice and soya milk in the ratio 20/80, 40/60, 50/ 50, 60/40, 80/20 in addition
PA Ebabhamiegbebho, OH Momodu, SE Evivie
openaire +1 more source
Research Of Quality Indicators Of Protein-fat Mixture From Flax And Sesame Seeds For Nutrition Of Athletes [PDF]
, 2019 The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life.
Ananieva, V. (Valeriya) +7 more
core +4 more sources
Agribusiness, EarlyView.ABSTRACT Vending is an important sector in the daily lives of many people, and coffee is the most frequently consumed product in the European market. Like many other sectors, vending is responding to the challenge of sustainable development by taking various actions, such as offering increasingly ecologically sound coffee while maintaining/improving ...
Alberto Bertossi +2 more
wiley +1 more source