Results 41 to 50 of about 52,161 (351)

Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines

Foods, 2022
Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combination levels for those wines.
Garcia, Luca, Perrin, Cédrine, Nolleau, Valérie, Godet, Teddy, Farines, Vincent, Garcia, François, Caillé, Soline, Saucier, Cédric   +7 more
openaire   +5 more sources

Sensory Evaluation Of Cooked Sausages With Legumes Additive

, 2012
{"references": ["G.V. Ustimenko-Bakumovsky, \u00d4\u00c7\u00d7Plant growing in the tropics and\nsubtropics,\" New York: Macmillan Publication, 1983.", "E. Makri, E. Papalamprou, G. Doxastakis, \"Study of functional\nproperties of seed storage proteins from indigenous European legume\ncrops (lupin, pea, broad bean) in admixture with polysaccharides ...
Gramatina, Ilze, Zagorska, Jelena, Straumite, Evita, Sarvi, Svetlana   +3 more
openaire   +1 more source

Safety of a feed additive consisting of a tincture derived from Verbascum thapsus L. (great mullein tincture) for use in all animal species (MANGHEBATI SAS)

EFSA Journal, 2021
The tincture derived from Verbascum thapsus L. (great mullein tincture) is intended to be used as a sensory additive in feed for all animal species. The product is a water/ethanol solution, with a dry matter content of ˜ 2.8% and contains on average 0 ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, 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, Paul Brantom, Andrew Chesson, Johannes Westendorf, Paola Manini, Fabiola Pizzo, Birgit Dusemund   +22 more
doaj   +1 more source

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

Frontiers in Nutrition
This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives.
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu, Emmanuel Oladeji Alamu   +5 more
doaj   +1 more source

Quality aspects of processed organic baby food - Results of a case study from an expert consultation in the baby food industry in 10 European countries. [PDF]

, 2008
The processor survey shows the general principles and understanding of quality for the processing of organic food from the processors’ point of view.
Kretzschmar, Ursula, Seidel, Kathrin, Zanoli, Raffaele   +2 more
core  

Patient Activation in Childhood, Adolescent, and Young Adult Cancer Survivors: Current Insights and Implications for Survivorship Care—A Systematic Review From the e‐QuoL Project

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Purpose Patient activation—encompassing knowledge, confidence, and skills in managing individual's health—is a cornerstone of person‐centered care. However, its significance among childhood, adolescent, and young adult cancer survivors (CAYACS) remains unexplored. This article examines the application of the 13‐item Patient Activation Measure (
Charlotte Demoor‐Goldschmidt, Anne Maas, Gisela Michel, Amandine Bertrand, Kristen E. T. Thornton, Martine Bellanger, Anna‐Liesa Filbert, Desiree Grabow, Monica Muraca, Katharina Roser, Sara Oberti, Jelena Roganovic, Hanne Cathrine Lie   +12 more
wiley   +1 more source

Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Journal of Pure and Applied Microbiology, 2018
Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents.
Laetitia Gemelas, Pascal Degraeve, Arnaud Hallier, Yann Demarigny   +3 more
doaj   +1 more source

Scientific Opinion on the safety of neohesperidine dihydrochalcone as a sensory additive for fish [PDF]

EFSA Journal, 2014
In 2011, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) issued an opinion on the safety and efficacy of neohesperidine dihydrochalcone as a sensory additive for piglets, pigs for fattening, calves for rearing and fattening,
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +1 more source

Food quality: A summary of research conducted under the German Federal Programme for Organic Agriculture and other forms of Sustainable Agriculture [PDF]

, 2012
Food quality has been a strong focus of the BÖL research programme since it started in 2001. Among other things, the policy on EU organic regulations was supported with research projects; for example regarding the discussion concerning the admission of ...
ANON, AN
core  

Imaging of High‐Risk Neuroblastoma: Recommendations From SIOPEN Radiology and Nuclear Medicine Specialty Committees

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Neuroblastoma is the most common extracranial solid tumor in early childhood. Its clinical behavior is highly variable, ranging from spontaneous regression to fatal outcome despite intensive treatment. The International Society of Pediatric Oncology Europe Neuroblastoma Group (SIOPEN) Radiology and Nuclear Medicine Specialty Committees ...
Annemieke Littooij, Catia Olianti, Herve Brisse, Pier Luigi Di Paolo, Maria Garganese, Tejas Kapadia, Jurgen Schaefer, Hugh Wallace, Simon Wan, Bart de Keizer, Irmina Sefic Pasic, Julian Rogasch   +11 more
wiley   +1 more source