Results 151 to 160 of about 663,892 (193)

Preservation Strategies for Camel Meat: Quality Improvement and Shelf-Life Extension. [PDF]

Food Sci Nutr
Rezaei N, Rezaiyan Attar F, Morgan Azghadi N, Hesarinejad MA.   +3 more
europepmc   +1 more source

Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake. [PDF]

Food Technol Biotechnol
Malekitabrizi H, Aalami M.
europepmc   +1 more source

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +1 more source

Evaluation of the performance and gene expression of two strains of Japanese quail following supplementation with frankincense and Melissa officinalis. [PDF]

Sci Rep
Elkhoriby EE, Ghanem HM, Fouda MM, Ibrahim SS, Ateya A, Tahoon AE, Radwan HA.   +6 more
europepmc   +1 more source

Sensory properties of bread with addition of rose hip by-product

, 2019
Vasić, Ana, Matić, Ana, Damnjanović, Bojan, Alavuk, Đorđe, Šoronja-Simović, Dragana, Zahorec, Jana   +5 more
openaire   +1 more source

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Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso

Journal of Food Science, 2019
Abstract Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose ...
Kalinca Vitoria Cardoso Cusielo, Alessandra Cazelatto de Medeiros Lins da Silva, Elson Rogerio Tavares‐Filho, Helena Maria André Bolini   +3 more
openaire   +2 more sources

Effect of Various Sugar Additives on Characteristics and Sensory

Food Engineering Progress, 2015
The effect of various sugar additives on physico-chemical characteristics and sensory qualities of pineapple wine was investigated. For the wine fermentation, pineapple juices containing different sugars (sucrose, glucose, fructose, and corn syrup) were used.
Jae-Yoon Yoon, Yong-Keun Choi, Jung-Soo Park, Heehoon Jung, Hakjin Song, Hyeon Jin Jeon, Jung-Chang Lee, Hyung Joo Kim   +7 more
openaire   +1 more source

The influence of additives on the rheological and sensory properties of nonfat yogurt

International Journal of Dairy Technology, 2007
In this work, response surface methodology was applied to a study of the effects of the addition of skim milk powder and stabilizers on the apparent viscosity and sensory attributes of nonfat yogurt. The addition of stabilizers has been shown to produce a significant effect on sensory attributes, while high concentrations of xanthan and guar gum are ...
Simone H Flôres
exaly   +2 more sources

Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

Meat Science, 2013
The aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different mortadellas without colourant were made with 2, 6 and 10% of TP, to optimise technologically the amount ...
Doménech Asensi, Guillermo, García Alonso, F.J., MartÍnez, E., Martín Pozuelo, G., Bravo, S., Periago Caston, M.J., Santaella-Pascual, Marina   +6 more
openaire   +3 more sources

Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

Journal of Food Science, 2012
Abstract:  The aim of this study was to understand sensory and instrumental similarities and differences among an array of cookies made with bulk and microencapsulated grape seed extract (GSE) and then to determine how these differences impact consumer acceptance.
G, Davidov-Pardo, M, Moreno, I, Arozarena, M R, Marín-Arroyo, R N, Bleibaum, C M, Bruhn   +5 more
openaire   +2 more sources