Results 21 to 30 of about 43,175,832 (286)

Sensory profiling of tempe functional drink powder using rate-all-that-apply method

Food Research, 2023
Tempe is an Indonesian traditional fermented food that is made from soybean. Tempe has a high potential to be developed as a functional drink product due to its physiological functions for health. The development of tempe-based products such as tempe drink powder is commonly related to its sensory evaluation aspects.
S.A. Mahdi, M. Astawan, N. Wulandari, T. Muhandri   +3 more
openaire   +1 more source

Development of a Rate-All-That-Apply (RATA) ballot for sensory profiling of sea urchin (Paracentrotus lividus) gonads

Food Research International, 2022
Paracentrotus lividus gonads are receiving increasing interest for their unique sensory attributes. However, the sensory profile of this highly demanded gourmet product has not yet been well described, and doing so may potentially benefit the gonads' marketability and acceptability.
Luís F, Baião, Célia, Rocha, Rui C, Lima, Luisa M P, Valente, Luís M, Cunha   +4 more
openaire   +2 more sources

Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions

OENO One, 2023
To sustain the Australian wine sector, it needs to adopt innovative strategies to adapt to rising temperatures brought by climate change. A potential approach is cultivating more drought-resistant emerging grape varieties with diverse flavour profiles ...
Jacob Long, Laura Mezei, Lira Souza-Gonzaga, Trent E. Johnson, Armando Corsi, Sue Bastian   +5 more
doaj   +1 more source

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

, 2023
In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare.
Aline Silva Mello Cesar (2994006), Luiz Lehmann Coutinho (2994015), Ariana Nascimento Meira (8073974), Allan Paul Schinckel (6047585), Laura Woigt Pian (13778357), Iliani Patinho (13778372), Julia Dezen Gomes (13778363), Julia Pereira Martins da Silva (13778351), Albino Luchiari Filho (13778375), Amoracyr José Costa Nuñez (13778378), Gabriel Costa Monteiro Moreira (5821850), Débora de Campos (13778360), Janaína Lustosa Gonçales (13778366), Erick Saldaña (10442588), Vivian Vezzoni Almeida (13778354), Carmen Josefina Contreras-Castillo (10442600), Mariana Damiames Baccarin Dargelio (13778369)   +16 more
core   +1 more source

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Foods, 2022
Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples.
Yehji Chung, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin, Youngseung Lee   +5 more
doaj   +1 more source

Profiling Atribut Sensori Kukis Nastar Menggunakan Metode Rate-All-That-Apply (RATA)

Gorontalo Agriculture Technology Journal, 2023
Nastar merupakan salah satu jenis kukis dengan isi selai nanas yang sangat popular di Indonesia. Nastar yang dibuat dari produsen dengan merekyang berbeda dapat menghasilkan profil sensori yang berbeda pula. Penelitian ini bertujuan untuk mengevaluasi profil sensori produk nastar dari merek berbeda dengan menggunakan metode rate-all-that-apply (RATA ...
Hadi Munarko, Jariyah Jariyah, Muhammad Alfid Kurnianto   +2 more
openaire   +1 more source

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Molecules, 2020
Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms.
Colleen Szeto, Renata Ristic, Dimitra Capone, Carolyn Puglisi, Vinay Pagay, Julie Culbert, WenWen Jiang, Markus Herderich, Jonathan Tuke, Kerry Wilkinson   +9 more
doaj   +1 more source

Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties.

OENO One, 2021
To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian ...
Sue Bastian
doaj   +2 more sources

Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Foods, 2020
Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity.
Wenyu Kang, Keren A. Bindon, Xingchen Wang, Richard A. Muhlack, Paul A. Smith, Jun Niimi, Susan E. P. Bastian   +6 more
doaj   +1 more source

The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Current Research in Food Science, 2023
Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods.
Cong Lyu, Marlotte Vonk, John E. Hayes, Jianshe Chen, Ciarán G. Forde, Markus Stieger   +5 more
doaj   +1 more source