Results 41 to 50 of about 1,494,271 (291)

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, M. Nasr, M. Zin El - Din, M. Riad   +3 more
doaj   +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

Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis

Food Chemistry: X
In 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, Dongjie Zhang, Jie Li, Tingting Zou, Rong Wen, Yaqiong Hou, Huanlu Song, Hongliang Li, Hairan Ma, Jiao Shi   +9 more
doaj   +1 more source

Effect of lavender oil, clove oil and frankincense extract on sensory and microbial properties of Raw drumsticks in refrigerator [PDF]

Benha Veterinary Medical Journal
Prevention of microbial spoilage and extension of shelf life is usually the main goal of food additives. Therefore, this evaluation focused on the physical and antimicrobial effects of clove and lavender oils, and frankincense extract (1.0%) on the shelf-
Soha Taha, Fahim Shaltout, shimaa Edris, Mohamed Nabil   +3 more
doaj   +1 more source

IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE. [PDF]

Journal of Food and Dairy Sciences, 2007
Processed cheese spreads was manufactured by using natural additives (garlic, white pepper,pickled olive slices and black pepper)  which added at a levels of 3.5% w/w of garlic and pickled olive slices and 0.75 % w/w both white and black pepper.
Metwaly Abo-Srea, Abd El-wahab Khalil, El-Tahra Ammar   +2 more
doaj   +1 more source

Effect of Exposure to e-Cigarettes With Salt vs Free-Base Nicotine on the Appeal and Sensory Experience of Vaping

JAMA Network Open, 2021
Key Points Question Does exposure to electronic cigarettes (e-cigarettes) in salt vs free-base nicotine formulations improve the appeal and sensory experience of vaping?
A. Leventhal, Danielle R. Madden, Natalia Peraza, Sara J. Schiff, Lucas Lebovitz, L. Whitted, J. Barrington-Trimis, Tyler B. Mason, Marissa K Anderson, A. Tackett   +9 more
semanticscholar   +1 more source

The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

Foods, 2023
Processed cheeses (PC) are products resulting from the mixing and melting of rennet cheese, emulsifying salts, water, and possibly various additional ingredients. They are considered good vehicles for new ingredients, including plant-based ones.
M. Garbowska, A. Berthold-Pluta, L. Stasiak-Różańska, S. Kalisz, A. Pluta   +4 more
semanticscholar   +1 more source

Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens

Scientific Reports, 2022
In the present study, chitosan (CH) based biodegradable films were developed enriched with thyme essential oil (TEO) incorporated with different additives including zinc oxide (ZnO), polyethylene glycol (PEG), nano clay (NC), and calcium chloride (CaCl2)
Aiman Zehra, S. Wani, Nusrat Jan, T. Bhat, S. Rather, A. Malik, S. Z. Hussain   +6 more
semanticscholar   +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

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Journal of Food Science, 2015
Abstract Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid‐rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage.
Larrauri, Mariana, Demaría, María Gimena, Ryan, Liliana, Asensio, Claudia Mariana, Grosso, Nelson, Nepote, Valeria   +5 more
openaire   +3 more sources