Results 11 to 20 of about 1,494,271 (291)

Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives

Nutrients
Background: Plant-based additives such as blackcurrant juice and pomace, as well as herbal extracts from Melissa officinalis and Centella asiatica, possess well-established health-promoting properties.
Malgorzata Korzeniowska, JOSÉ Angel Pérez-Álvarez   +1 more
exaly   +2 more sources

The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review

Foods
The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives.
Marius-Mihai Ciobanu, Elena-Iuliana Flocea, Paul-Corneliu Boișteanu   +2 more
doaj   +2 more sources

Physicochemical and Sensory Properties of Restructured Jerky with Four Additives [PDF]

Korean Journal for Food Science of Animal Resources, 2013
This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives. The treatments were divided into glutinous rice flour, potato starch, soybean and acorn powder. Moisture content, water activity (aw), thiobarbituric acid reactive substances (TBARS), color, yield and sensory evaluation were ...
Su Kyung Ku, Jong Dae Park, Nam Hyuck Lee, Hee Ju Kim, Young Boong Kim   +4 more
openaire   +2 more sources

Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham [PDF]

Foods
Meat, as a primary source of complete protein, vitamins, and minerals, remains a key component of the human diet despite controversies surrounding its production. The aim of this study was to develop a production technology for dry-cured ham with reduced
Robert Pietrasik, Sylwester Pawęta, Grażyna Budryn, Joanna Grzelczyk, Zuzanna Paprocka, Małgorzata Zakłos-Szyda   +5 more
doaj   +2 more sources

Guidance for the preparation of dossiers for sensory additives ‐ colourants

EFSA Journal, 2008
European Food Safety Authority (EFSA)
doaj   +3 more sources

Effects of additive sensory noise on cognition

Frontiers in Human Neuroscience, 2023
BackgroundAdding noise to a system to improve a weak signal’s throughput is known as stochastic resonance (SR). SR has been shown to improve sensory perception. Some limited research shows noise can also improve higher order processing, such as working memory, but it is unknown whether SR can broadly improve cognition.ObjectiveWe investigated cognitive
Sage O. Sherman, Maya Greenstein, Mathias Basner, Torin K. Clark, Allison P. Anderson   +4 more
openaire   +3 more sources

Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet Stored at Chilling Conditions [PDF]

Benha Veterinary Medical Journal, 2023
The current experimental study aimed to investigate the inhibitory effects of two food additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 and 5%) on Candida albicans (C.
Eman El-Diasty, Ramadan Salem, Fahim Shaltout, Fatma Diab   +3 more
doaj   +1 more source

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

Food Science and Technology, 2023
Exogenous additives applied for cigar tobacco leaves fermentation played an important role in sensory quality of cigar. In this study, effects of additives including coffee and cocoa on the quality of cigar tobacco leaves were explored.
Wanrong Hu, Quanwei Zhou, W. Cai, Jie Liu, Pinhe Li, Dejun Hu, Cheng Luo, Dongliang Li   +7 more
semanticscholar   +1 more source

Progress in sensory devices of pesticides, pathogens, coronavirus, and chemical additives and hazards in food assessment: Food safety concerns

Progress in Materials Science, 2021
Food intake gives vitality and supplements to support humans and other living organisms. Food safety and contamination problems associated with food hygiene, storage, chemical additives, enzymes, bacteria, and pesticides are crucial issues because of ...
M. Shenashen, Mohammed Y. Emran, A. El Sabagh, M. Selim, A. Elmarakbi, S. El‐Safty   +5 more
semanticscholar   +1 more source

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

Italian National Conference on Sensors, 2021
The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical ...
Krzysztof Kawecki, J. Stangierski, R. Cegielska-Radziejewska   +2 more
semanticscholar   +1 more source