Results 31 to 40 of about 52,161 (351)
Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork [PDF]
Foods, 2021 The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork.
Dong, Han +2 more
openaire +3 more sources
Molecules, 2018 Saponification is the process in which triglycerides are combined with a strong base to form fatty acid metal salts during the soap-making process. The distribution of unsaturated and saturated fatty acid determines the hardness, aroma, cleansing, lather,
Natalia Prieto Vidal +8 more
doaj +1 more source
Development of New Crispy Breads with the Inclusion of Vegetable Additives and Evaluation of Their Quality [PDF]
, 2018 Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are ...
Bordun, T. (Tetiana) +3 more
core +2 more sources
Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters [PDF]
, 2020 Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters.
Grasso, Simona +4 more
core +1 more source
Current use of phytogenic feed additives in animal nutrition: a review
Czech Journal of Animal Science, 2015 A rapid development in the potential use of phytogenic feed additives has occurred mainly due to the 2006 EU ban on the use of antimicrobial substances as growth stimulators; however, they are also used as sensory, technological additives or substances ...
K. Karásková, P. Suchý, E. Straková
doaj +1 more source
Sensory evaluation of flavoring agent addition in soy-based beverage
Pharmacy Reports, 2022 Soy-based beverages offer numerous health benefits, but the presence of lipoxygenases causes an unpleasant off-flavor sensation that hinders acceptability. The addition of a suitable flavoring agent has been shown to enhance the acceptability of soy-based beverages.
Riyona Desvy Pratiwi +6 more
openaire +1 more source
Food Chemistry: XIn this study, the aroma components of long shelf-life yoghurt produced from milk with varying acidity levels were identified using the Stir Bar Sorptive Extraction (SBSE) coupled with comprehensive two-dimensional gas chromatography−olfactometry−mass ...
Jia Wang +9 more
doaj +1 more source
FoodsThe 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 +2 more
doaj +1 more source
EFSA Journal, 2023 Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of anise oil and anise tincture obtained from the fruit of Pimpinella anisum L., when used as sensory additives.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +22 more
doaj +1 more source
Sensory sensitivity: Should we consider attention in addition to prediction? [PDF]
Cognitive Neuroscience, 2019 Ward (this issue) proposes a signal detection framework to explore sensory sensitivity across different conditions and links it to the predictive coding theory. More generally, however, perception is determined not only by sensory input and by prediction or prior knowledge, but also by behavioral relevance.
Thielen, H., Gillebert, C.R.
openaire +3 more sources