Results 21 to 30 of about 1,279,441 (283)

The future of sensory substitution, addition, and expansion via haptic devices

Frontiers in Human Neuroscience, 2023
Haptic devices use the sense of touch to transmit information to the nervous system. As an example, a sound-to-touch device processes auditory information and sends it to the brain via patterns of vibration on the skin for people who have lost hearing.
David M. Eagleman, David M. Eagleman, Michael V. Perrotta   +2 more
openaire   +3 more sources

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Foods, 2020
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products.
Yaelle Saltman, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, Susan E. P. Bastian   +5 more
doaj   +1 more source

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

Foods, 2020
This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue.
Gihyun Wi, J. Bae, Honggyun Kim, Youngjae Cho, Mi-Jung Choi   +4 more
semanticscholar   +1 more source

Safety of methanethiol [12.003] when used as a feed additive for all animal species

EFSA Journal, 2020
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety of methanethiol [12.003] belonging to chemical group 20 ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fašmon Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Montserrat Anguita, Jaume Galobart, Lucilla Gregoretti, Orsolya Holczknecht, Jordi Tarrés‐Call, Elisa Pettenati, Fabiola Pizzo, Paola Manini   +25 more
doaj   +1 more source

Safety and efficacy of the feed additives consisting of l‐glutamic acid and monosodium l‐glutamate monohydrate produced by Corynebacterium glutamicum NITE BP‐01681 for all animal species (METEX NOOVISTAGO)

EFSA Journal, 2022
Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of l‐glutamic acid and monosodium l‐glutamate ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fašmon Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Jürgen Gropp, Lieve Herman, Luca Tosti, Jaume Galobart, Fabiola Pizzo, Joana Revez, Montserrat Anguita   +24 more
doaj   +1 more source

Effect of whole-grain flour addition on bread sensory quality

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023
Abstract Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads.
Alexandra Tauferová, Hana Hellingerová
openaire   +1 more source

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

Molecules, 2023
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability.
A. Krajewska, D. Dziki
semanticscholar   +1 more source

Lebanese Consumer Perception towards Moringa Oleifera : Sensory Evaluation of Moringa Oleifera Fortified Labneh

Turkish Journal of Agriculture: Food Science and Technology, 2022
Labneh is one of the most consumed dairy products in the Lebanese community, on breakfast, as a snack or on dinner, plane or mixed with herbs. Its various health benefits plus its acceptability among people makes it an important part of the Lebanese diet.
Sanaa Khaled, Hiba Al Wardany, Ward Al Bast   +2 more
doaj   +1 more source

The effect of some additives on the rheology of dough and quality of bread

Acta Agriculturae Slovenica, 2022
The technology of production of baking products today can not be imagined without the use of food additives. In this research it was aimed to investigate the use of some additives in wheat flour type 500 for bread production.
Xhabir ABDULLAHI, Gafur XHABIRI, Erhan SULEJMANI, Faton SELIMI   +3 more
doaj   +1 more source

Risks and Benefits of Food Additives - Review

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, 2018
Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to ...
Claudia PAȘCA, Aurelia COROIAN, Sonia SOCACI   +2 more
doaj   +1 more source