Results 21 to 30 of about 1,510,149 (305)
Optimasi Formula Dan Uji Deskriptif Kuantitatif Minuman Jeli Carica Rendah Kalori
Agrointek, 2021 Carica fruit (Carica pubescens, Lenne) which is a unique-typical fruit and well listed as a geographical indication product of Wonosobo region Indonesia has high content of vitamin C and potassium (50-100 mg / 100g; 125 ppm).
Santi Dwi Astuti +3 more
doaj +1 more source
Foods, 2021 Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer.
Júlio C. Machado +7 more
doaj +1 more source
The Texas Miracle: Racial Discrimination Alive and Well Sixty Years after Brown [PDF]
, 2014 The purpose of this study is to determine whether or not and how race plays a role in the funding of Texas public school districts. Beyond these determinations, we explore the legal implications that would come from evidence of a discriminatory funding ...
Calvoz, Raul R., Davis, Bradley W.
core +1 more source
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 +7 more
doaj +1 more source
Analysis of Students' Metacognition Level in Solving Scientific Literacy on the Topic of Static Fluid [PDF]
, 2019 The purpose of this study is to describe students' metacognition level in solving scientific literacy. This research use the descriptive method. The subject of this research is 99 students of grade XI in SMA Batik 2 Surakarta.
Aminah, N. S. (Nonoh) +2 more
core +3 more sources
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 +2 more
doaj +1 more source
Sensory profile analysis of steamed brownies using Quantitative Descriptive Analysis (QDA)
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Brownies are popular cakes made of some basic ingredients such as chocolate, eggs, butter, sugar, flour, salt, and vanilla extract by either baking or steaming. This study aims to explore and evaluate the sensory properties of steamed brownies produced by small-medium enterprises in Surakarta.
null Mardiana +4 more
openaire +1 more source
Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality [PDF]
Ciência e Técnica Vitivinícola, 2017 Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism.
Ceratti Treptow Taísa +7 more
doaj +1 more source
Flavor Wheel Development and Sensory Quantitative Descriptive Analysis of Chinese Brewed Soy Sauce [PDF]
Shipin Kexue, 2023 Based on sensory descriptors developed by a sensory evaluation panel for 48 commercial Chinese brewed soy sauce samples, a flavor wheel of Chinese brewed soy sauce with 55 descriptors in the dimensions of aroma and flavor was developed for the first time.
ZHANG Haiwei, JIANG Feihong, YANG Ou, DAI Yao, LI Meiqing, CHENG Jianghua
doaj +1 more source
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder
Brazilian Archives of Biology and Technology, 2010 The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples.
Josemeyre Bonifácio da Silva +4 more
doaj +1 more source