Results 11 to 20 of about 1,510,149 (305)
NFS Journal, 2021 This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese).
Purba Chakraborty +2 more
doaj +1 more source
Competition in the Telecom Sector on Facebook in Bangladesh: Building Customer Relationships
Journal of Quantitative Description: Digital Media, 2022 This study examines the Facebook pages of all four telecom operators in Bangladesh to understand their communication strategies on Facebook and their customers’ engagement patterns.
Mohammad Yousuf, Mohammad Ali
doaj +1 more source
Development of low fat: Low salt processed meat products [PDF]
Journal on Processing and Energy in Agriculture, 2020 There is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages.
Frangopoulos Theofilos +5 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 +4 more
doaj +1 more source
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 +3 more
doaj +1 more source
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 +3 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 +3 more
doaj +1 more source
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 +6 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 +11 more
openaire +4 more sources
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 +3 more
doaj +1 more source