Rate-all-that-apply rata - Open Access .click

Results 91 to 100 of about 60,203,625 (151)

Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut

Caraka Tani: Journal of Sustainable Agriculture
Candlenuts can be used as a substitute in producing chocolate spread due to their high-fat content. However, the limitation of using candlenut in the spread formulation is the existence of a bitter taste.
Zenita Mulya Astuti +3 more
doaj +1 more source

Sweetness Reduction in Green-Tea Beverages Using Floral Aroma: A Sensory Approach

Beverages
Excessive intake of sugar-sweetened beverages is a major source of dietary free sugars and is strongly associated with an increased risk of type 2 diabetes mellitus. Sweetened tea beverages, which are widely consumed across many Asian countries including
Reggie Surya +3 more
doaj +1 more source

Describing Australian emerging red grape varietal wines by sensory profiles and volatile chemical composition

OENO One
Adapting to climate change is crucial for Australian viticulture, with a shift towards drought-tolerant grape varieties being a potential strategy.
Laura Mezei +7 more
doaj +1 more source

Pengaruh Suhu Penyajian Terhadap Profiling Atribut Sensori Sirup Kawista Khas Rembang Dengan Metode Rata (Rate-All-That-Apply) [PDF]

, 2017
Kawista atau Limonia acidissima merupakan tanaman yang berasal dari India. Buah kawista ini memiliki kulit yang sangat keras, berbentuk bulat, warnanya putih sedikit kehijauan.
Dwianita, Silvi
core

ANALISIS PROFIL ATRIBUT SENSORI BANDENG ASAP PRODUKSI UMKM KABUPATEN SIDOARJO DENGAN METODE RATA (RATE-ALL-THAT-APPLY)

Bandeng asap merupakan makanan olahan ikan bandeng khas dari Kabupaten Sidoarjo. Beberapa UMKM di Kabupaten Sidoarjo yang menjual dan produksi bandeng asap memiliki kriteria yang berbeda tergantung proses produksinya. Atribut sensori merupakan salah satu
Syari, Ririef Mutiara
core

Application of the Temporal Dominance of Sensations for the Identification of Adulterated Mexican Honey: Comparison and Validation Against Static Sensory Techniques Check All That Apply and Rate All That Apply

The objective of this study was to apply the Temporal Dominance of Sensations (TDS) technique to the analysis of adulterated honey and to validate it by comparing its results with those obtained using the static sensory techniques Check All That Apply ...
Adán Cabal-Prieto +9 more
core +1 more source

PROFILING SENSORY PADA PRODUK COKELAT PT. KAKAO BHINNEKA SEJAHTERA (MOODCO FINE CHOCOLATE) DENGAN METODE RATE-ALL-THAT-APPLY (RATA)

Chocolate is a processed food product based on cocoa beans which is processed using a machine. Differences in processing raw materials can produce different sensory characteristics that can affect consumer preferences.
Damat, Damat +2 more
core

할랄 식품 소비자의 한식 장류에 대한 반복 노출 조사 및 RATA(Rate-all-that-apply)방법의 활용

, 2017
본 연구는 인도네시아 할랄 식품 소비자를 대상으로 한식 장류인 된장과 고추장에 반복적으로 노출 될 경우 나타나는 기호도 변화를 관찰 하고자 하였다. 본격적인 소비자 기호도 조사에 앞서, 국내에 거주하는 할랄 식품 소비자를 대상으로FGI를 실시하여 된장 조리 시스템으로 인도네시아 현지 식인 깡꿍을, 고추장 조리 시스템으로 한국 음식인 떡볶이를 선정하였고, 한국인 소비자를 대상으로 묘사 분석을 실시하여 된장 및 고추장 시료의 관능적 특성을 파악하였다 ...
송류리
core +1 more source

Check-all-that-apply (CATA)- and rate-all-that-apply (RATA)-based sensometric assessment of germinated-wheat beverages. [PDF]

J Food Sci Technol
Aung T, Kim BR, Kim MJ.
europepmc +1 more source

PROFILING ATRIBUT SENSORI OTAK-OTAK IKAN BANDENG DARI KABUPATEN GRESIK MENGGUNAKAN METODE RATE-ALL-THAT-APPLY (RATA) [PDF]

Milkfish otak-otak is a traditional food product from Gresik that is widely consumed by the community. This product is produced by various micro, small, and medium enterprises (MSMEs), resulting in diverse sensory characteristics across products.
Dwiyanti, Nabilla Nova
core

rate-all-that-apply
rata
sensory evaluation

sensory analysis
cata