Results 261 to 270 of about 1,279,441 (283)

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

Food-grade encapsulated polyphenols: recent advances as novel additives in foodstuffs

Critical reviews in food science and nutrition, 2022
A growing inclination among consumers toward the consumption of natural products has propelled the usage of natural compounds as novel additives. Polyphenols are among the most popular candidates of natural food additives with multiple functionalities ...
Zonghan Wang, Da‐yong Zhou, Donghong Liu, B. Zhu   +3 more
semanticscholar   +1 more source

Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality

Food reviews international (Print), 2021
Yogurt is considered a nutritional, healthy dairy product that is highly consumed worldwide produced via milk fermentation. The production process involves a standard starter culture of lactic acid bacteria, such as Streptococcus thermophilus and ...
M. Farag, Haidy A Saleh, Sherwet El Ahmady, Moamen M. Elmassry   +3 more
semanticscholar   +1 more source

Fiber Addition to Cereal Based Foods: Effects on Sensory Properties

2020
A diet high in dietary fiber improves health by reducing the risk of cardiovascular disease, obesity, type II diabetes and colon cancer. Because of this, there has been an increased interest in adding fibers into foods. However, doing so can impact sensory properties associated with appearance, texture, tastes and flavours of the foods to which they ...
Lisa M. Duizer, Ryan West, Osvaldo H. Campanella   +2 more
openaire   +1 more source

Sensory neuron addition in juvenile rat: Time course and specificity

Journal of Comparative Neurology, 2002
AbstractThe time course and specificity of neuron addition to lumbar dorsal root ganglia (DRGs) L4–L6 of rats was investigated. By using methods validated by three‐dimensional reconstructions, profile counts in paraffin sections of nucleoli within a nucleus were 36% greater in 100‐day‐old (P100) rats than in 1‐day‐old (P1) rats.
openaire   +2 more sources

Sensory Stories to Support Additional Needs

2014
The following chapters introduce the importance of sensory stimulation and the significance of narrative, exploring the role that narrative has to play in inclusion. We look at the benefits gained from combining sensory stimulation and narrative together.
openaire   +1 more source

Coolants, organic acids, flavourings and other additives that facilitate inhalation of tobacco and nicotine products: implications for regulation

Tobacco Control
To inform regulatory policy, this article summarises findings on inhalation facilitation from the ninth report of the WHO Study Group on Tobacco Product Regulation.
R. Talhout, Adam M. Leventhal
semanticscholar   +1 more source

Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts

European Food Research and Technology, 2022
Georgia Papaioannou, Ioanna S. Kosma, G. Dimitreli, A. Badeka, M. Kontominas   +4 more
semanticscholar   +1 more source

Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef

International Journal of Food Science & Technology, 2007
SummaryThe antioxidant capacity of an organoleptically mild, water‐ and oil‐soluble rosemary extract (RE) was compared with tert‐butyl‐4‐hydroxyanisol (BHA)/tert‐butyl‐4‐hydroxytoluene (BHT) and vitamin E (through dietary supplementation). An optimum concentration of RE (0.1%) was established from sensory trials and used for subsequent analyses.
Nuala T.M. McBride, Sean A. Hogan, Joe P. Kerry   +2 more
openaire   +1 more source

Investigation on the sensory properties of some taste enhancing food additives

Food / Nahrung, 1989
AbstractThe authors studied the sensory properties of L‐glutamic acid, monosodium glutamate (MSG) and disodium inosine‐5′‐monophosphate (IMP). The threshold concentrations of all the 3 compounds were determined by a dilution method; the relationships between concentration and taste quality by the method of taste description; the relationships between ...
Gy. Teleky‐Vámossy, Gy. Szepes‐Krell   +1 more
openaire   +1 more source