Results 11 to 20 of about 336,593 (263)

Suitability of peduncles of new cashew tree clones for commercial purposes

Revista Ciência Agronômica, 2020
RESUMO Devido a sua riqueza em compostos bioativos, sabor exótico, polpa carnuda, pele macia e alto teor de açúcares, o pedúnculo do cajueiro é consumido, tanto na forma in natura quanto destinado à industrialização na forma de sucos e derivados.
Ailane Souza de Freitas, Beatriz dos Santos Dantas, Ídila Maria da Silva Araújo, Deborah dos Santos Garruti   +3 more
doaj   +1 more source

Nutrient composition, sensory attributes and starch digestibility of cassava porridge modified with hydrothermally-treated finger millet

Journal of Agriculture and Food Research, 2020
Cassava (CAS) porridge has low energy density and is a poor source of several nutrients. Its energy density and nutrient composition is normally improved by blending it with other flours.
Calvin Onyango, Susan Karenya Luvitaa, Guenter Unbehend, Norbert Haase   +3 more
doaj   +1 more source

PROFIL SENSORI TEH DAUN KARAMUNTING (Melastoma malabathricum L.) DENGAN METODE SENSOMETRIK

Jurnal Teknologi Pertanian, 2023
Daun karamunting (Melastoma malabathricum. L) dalam bentuk teh (Tisane) dipreparasi sebagai minuman merupakan salah satu upaya menangani diabetes oleh masyarakat di Kalimantan Barat. Tujuan dari penelitian ini adalah memetakan profil sensori minuman daun
Oke Anandika Lestari, Nurheni Sri Palupi, Agus Setiyono, Feri Kusnandar, Nancy Dewi Yuliana   +4 more
doaj   +1 more source

Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions

ChemEngineering, 2022
Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from
Cecilia G. Giménez, María Victoria Traffano-Schiffo, Sonia C. Sgroppo, Carola A. Sosa   +3 more
doaj   +1 more source

Relation between quantitative descriptive analysis and textural analysis of boiled plantain

Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDInadequate consideration of textural quality in conventional breeding pipelines of plantains (from breeders to end‐users) results in limited impact. Knowledge of the textural quality characteristics of boiled plantain, as preferred by end‐users, could help improve the adoption of new clones when these traits are selected for breeding.
Newilah, Gérard, Kendine Vepowo, Cédric, Ngouno, Annie, Kamgo, Dallonnes, Nzimi, Raymonde, Tembe, Jonas, Ngombi, Eric, Gouado, Inocent, Deuscher, Zoé, Bouniol, Alexandre, Ayetigbo, Oluwatoyin, Dufour, Dominique   +11 more
openaire   +4 more sources

Multivariate Discrimination of Some Grapevine Cultivars under Drought Stress in Iran

Horticulturae, 2022
Grapevine is one of the most important economic crops in horticulture, and drought stress is one of the most significant threatening factors in the world.
Somayyeh Fahim, Alireza Ghanbari, Amir Mohammad Naji, Ali Akbar Shokohian, Hasan Maleki Lajayer, Gholamreza Gohari, Christophe Hano   +6 more
doaj   +1 more source

Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis

Jurnal Teknologi dan Industri Pangan, 2023
Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color.
Firman Hadiansyah, Dase Hunaefi, Nancy Dewi Yuliana, Philipp Fuhrmann, Iryna Smetanska, Shin Yasuda   +5 more
doaj   +1 more source

Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis

Foods, 2023
Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry.
Dandan Pu, Yige Shi, Ruixin Meng, Qianqian Yong, Zongyi Shi, Dandan Shao, Baoguo Sun, Yuyu Zhang   +7 more
doaj   +1 more source

Physicochemical Properties and Sensory Attributes of Cold-Pressed Camelina Oils from the Polish Retail Market

Applied Sciences, 2023
Cold-pressed camelina oil (CPCO) is exceptional seed oil with a unique fatty acid profile promoting health and wellness. Therefore, this work focused on estimating and comparing the physicochemical properties and sensory quality of eight CPCO samples ...
Monika Momot, Barbara Stawicka, Aleksandra Szydłowska-Czerniak   +2 more
doaj   +1 more source

ANÁLISE DESCRITIVA QUANTITATIVA APLICADA EM MEL DE ABELHAS (Apis mellifera): UMA REVISÃO

Colloquium Agrariae, 2012
Honey is a very popular product because of its flavor and aroma, as well as its nutritional quality. Studies on the sensory analysis of honey help to understand their characteristics and their impact on the acceptability of the consumer.
Samira Pirola Santos Mantilla, Érica Barbosa Santos, Laís Buriti de Barros, Mônica Queiroz de Freitas   +3 more
doaj   +1 more source