Results 271 to 280 of about 286,732 (309)
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Sensory Characteristics and Consumer Acceptability of Decaffeinated Green Teas
Journal of Food Science, 2009ABSTRACT: Green tea has been widely consumed for its mild flavors and its health benefits, yet caffeine in green tea has been a limitation for those who want to avoid it. The limitation brought increase in need for decaffeinated products in the green tea market.
S M, Lee, H-S, Lee, K-H, Kim, K-O, Kim
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Low-Calorie Chocolates and Acceptability/Sensory Properties
2012Introduction to sensory evaluation applied to the development of diabetic and reduced-calorie milk chocolates Assessing high-intensity sweetness equivalence in milk chocolates using time-intensity methodology Sensory profile, acceptability, and drivers of liking for diabetic and reduced-calorie milk chocolates Storage time of diabetic ...
Lauro Melo +2 more
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Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars
Journal of Food Science, 2019Abstract This research measured the sensory characteristics and consumer acceptance of 15 cultivars of cantaloupe. Eleven trained panelists assessed melons by descriptive analysis. Northern California consumers ( n = 171) evaluated the melons for
Ellen Mayra Menezes Ayres +3 more
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Sensory Acceptability and Characterization of Pijanga Nuggets
International Journal of Emerging Technologies and Innovative ResearchThis study focused on the development and evaluation of Pijanga nuggets using Glossogobiusgiuris as the primary ingredient. It aimed to assess the sensory acceptability, nutritional content, and physico-chemical properties of three different nugget formulations.
null Jessica Mancile +1 more
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Sensory characteristics and consumer acceptability of perilla porridges
Food Science and Biotechnology, 2012This study was conducted to understand the factors that affect the acceptance of various perilla porridges and compare the sensory characteristics that drive consumer acceptance of perilla porridges across Korean and Chinese cultures. A descriptive analysis was performed on 8 samples, which were made with 2 types of perilla oils, 3 types of perilla ...
Jeong-Eun Yang, Hun-Jung Kim, Lana Chung
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Sensory Acceptability and Characterizationof Durian Rind Tart
International Journal of Emerging Technologies and Innovative ResearchThis study explored the development and evaluation of an alternative flour derived from durian (Durio zibethinus) rind, with the goal of using it as a primary ingredient in tart formulations. Specifically, it assessed the phytochemical composition of durian rind and its incorporation into three tart formulations evaluated for sensory acceptability in ...
null Charis M. Morante +1 more
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The Journal of Steroid Biochemistry and Molecular Biology
In terms of vitamin D food fortification, there are a number of important considerations in relation to selection of the food vehicle and fortificant. While there has been much research focus on the ability of fortified foods to improve vitamin D status, other considerations, such as sensory properties and acceptability, cost, and public attitudes ...
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In terms of vitamin D food fortification, there are a number of important considerations in relation to selection of the food vehicle and fortificant. While there has been much research focus on the ability of fortified foods to improve vitamin D status, other considerations, such as sensory properties and acceptability, cost, and public attitudes ...
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Auditory sensory gating predicts acceptable noise level
Hearing Research, 2018Sharon E, Miller +4 more
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SENSORY EVALUATION | Food Acceptability and Sensory Evaluation
2003J.M. Murray, I.A. Baxter
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