Results 31 to 40 of about 663,892 (193)
Frontiers in Nutrition, 2023 Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties.
Abigael Odunayo Bankole +3 more
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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 +2 more
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Seminar: sensory objects [PDF]
Seminar exploring the Sensory Objects Project at the British Museum for 65 ...
Minnion, Andy +3 more
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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 +3 more
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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
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Effect of Addition of Strawberry Pulp on Sensory Attributes of Kulfi
International Journal of Environment and Climate Change, 2023 It is decided to undertake research work on “Effect of addition of strawberry pulp on sensory attributes of kulfi” because strawberry pulp is an excellent source of vitamin C and manganese. They also qualified as a very good source of dietary fiber and iodine as well as a good source of potassium, folate, riboflavin, vitamin B5, omega-3 fatty acids ...
M. M. Sontakke +2 more
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EFFECT OF SOME NUTRITIONAL ADDITIVES ON YOGHURT PROPERTIES [PDF]
Journal of Food and Dairy Sciences, 2012 The objective of this work was to study the effect of different dietary fibers on the rheologyical , physicochemical and sensory properties of yoghurts fortified with these fibers . Ground wheat germs , flour oat's ,fibers of top of sugar can and
Monira Basuony +3 more
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Real-time Analysis of Sensory Dissonance [PDF]
, 2007 We describe a tool for real-time musical analysis based on a measure of roughness, the principal element of sensory dissonance. While most historical musical analysis is based on the notated score, our tool permits analysis of a recorded or live audio ...
Einbond, A. +3 more
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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 +4 more
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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
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