Results 31 to 40 of about 70,563 (172)

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Foods, 2021
This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju).
Sanghyeok Lee, Han Sub Kwak, Sang Sook Kim, Youngseung Lee   +3 more
doaj   +1 more source

Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs

Foods, 2022
The emotion and wellness profiles of herbal drinks were assessed using six different questionnaire designs. The questionnaire designs were constructed from two formats of questionnaire items, including words and sentences, and three types of measuring ...
Pannapa Hanmontree, Witoon Prinyawiwatkul, Amporn Sae-Eaw   +2 more
doaj   +1 more source

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Metabolites, 2022
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation.
Hadi Akbar Dahlan, Yosuke Nambu, Sastia Prama Putri, Eiichiro Fukusaki   +3 more
doaj   +1 more source

Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation

Future Foods, 2022
This study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, honey, agar and natural aroma. The
Yara Paula de Oliveira Nishiyama-Hortense, Maria Júlia de Paula Rossi, Victoria Diniz Shimizu-Marin, Natália Soares Janzantti, Sergio Gómez-Alonso, Roberto Da-Silva, Ellen Silva Lago-Vanzela   +6 more
doaj   +1 more source

Evaluasi Profil Sensori Abon Ikan Jenis Pelagis Besar Menggunakan Metode Rate-All-That-Apply (RATA)

Jurnal Ilmu dan Teknologi Pangan (ITEPA), 2021
This research aims to determine the sensory profile of commercial shredded large pelagic fish based on consumer acceptance and the intensity of sensory attributes that determine consumer preference using the Rate All That Apply (RATA) method.
I Desak Putu Kartika Pratiwi, I Putu Suparthana, Ni Made Inten Kusuma Dewi   +2 more
openaire   +2 more sources

Microstructure With Scanning Electron Microscope And Sensory Characteristics In Nori Red Algae (Gracilaria Gigas)

Agritepa, 2022
Gracilaria is a red algae seaweed (Rhodopyceae) and can be developed by being cultivated in the sea, ponds and river estuaries. Red seaweed of the Gracilaria sp species is found and cultivated as a source of raw material for the production of food grade ...
Pinctada Putri Pamungkas, Asriati Djonu
doaj   +1 more source

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Foods, 2019
Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized.
Anh N. H. Nguyen, Dimitra L. Capone, Trent E. Johnson, David W. Jeffery, Lukas Danner, Susan E. P. Bastian   +5 more
doaj   +1 more source

Evaluasi Tingket Kepuasan Pengguna Layanan Semeton Denpasar Menggunakan Metode E-Govqual

Jurnal Teknologi Informasi dan Ilmu Komputer, 2022
Sistem Manajemen Perizinan Terintegrasi Online Kota Denpasar (SEMETON Denpasar) merupakan layanan e-government yang digunakan oleh masyarakat Kota Denpasar untuk mengajukan permohonan perizinan dan non perizinan. Hingga saat ini belum pernah dilaksanakan
Nyoman Sutrisna Janureksa, I Made Candiasa, Komang Setemen   +2 more
doaj   +1 more source

Sensory profile of five superior salak varieties in Indonesia

Jurnal Teknologi & Industri Hasil Pertanian
Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit.
Lerissa Aulia Siregar, Dede Robiatul Adawiyah, Dase Hunaefi   +2 more
doaj   +1 more source

A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods [PDF]

Shipin Kexue
The sensory characteristics of foods have become an important part of measuring the quality of foods, and the descriptive analysis of sensory characteristics is of great significance to the evaluation of the sensory characteristics of foods.
ZHANG Zheting, YANG Aolin, XU Kunli, JIANG Kexin, MENG Fanyu, WANG Bei, JIANG Tao
doaj   +1 more source