Results 91 to 100 of about 663,892 (193)
Sensory Quality and Antixidant Activity of Starfruit Syrup with the Addition of Roselle
Jurnal Ilmiah Teknik KimiaStarfruit (Averrhoa bilimbi L.) and roselle flower (Hibiscus sabdariffa L.) possess the potential to be processed into syrup, enhancing its added value. This study determined best syrup formulation derived from a mixture of starfruit and roselle flower extracts, focusing on chemical attributes, sensory quality, and antioxidant capacity (IC50).
Saputra, Harmoko +3 more
openaire +2 more sources
Degradation Studies of Polypropylene Fibers and Nonwovens with Prodegradant additives
, 2010 The purpose of this research is to investigate an inexpensive pro-oxidant and pro-degradant additive system that can be applied during melt processing to produce biodegradable polyolefin-based (PP) nonwovens.
Viswanath, Vidya
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Unusual sensory experiences in people on the autism spectrum [PDF]
Past research has indicated that people diagnosed as being on the autism spectrum have unusual sensory experiences when compared with typically developing individuals (e. g., Tomchek & Dunn, 2007; Watling et al., 2001).
Henshall, Carolyn
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Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2012 As obesity is a growing problem in the world the target of food industries is to produce low calorie products safe for the human health. According to the non-caloric value of stevia and its beneficial influence on human health, there is a great possibility of its use in the food industry. Plain yoghurts were produced by fermentation with ABT-5 cultures
Lisak, Katarina +3 more
openaire +3 more sources
Sensory Discrimination Tests and Measurements Sensometrics in Sensory Evaluation
, 2015 Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include both difference testing and similarity testing, and new sensory discrimination methods such as the tetrads ...
Bi, Jian
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, 1993 French ed. "OMS série Additifs alimentaires", only nos. 1-8 publishedNos. 1-19 in PC.HQ301 p.Evaluates the design and findings of studies relevant to the safety assessment of selected food additives and contaminants.
World Health Organization +3 more
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, 2014 The use of food additives must be strictly controlled, we should limit their ...
Shut, Anna
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VARIABILITY IN SENSORY ECOLOGY: EXPANDING THE BRIDGE BETWEEN PHYSIOLOGY AND EVOLUTIONARY BIOLOGY [PDF]
, 2009 International audienceSensory organs represent the interface between the central nervous system of organisms and the environment in which they live.
Irschick, Duncan +11 more
core +1 more source
Sensory Texture and Fundamental Rheology of Agar and Agarose Gels
, 2006 Texture properties of foods are an important component of food quality perception and acceptability. In order to design specific textures with predictable sensory attributes, a molecular understanding of food structures and their corresponding texture is
Barrangou, Lisa
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Sensory evaluation practices /
, 2012 Understanding "what" consumers want and "why" are two of the most significant hurdles faced by any business creating products for consumers. Properly conducted sensory research experiments can provide answers to these questions and more.
Thomas, Heather A. +2 more
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