Results 41 to 50 of about 18,800 (297)
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 +2 more
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Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables
Applied Sciences, 2022 The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and various vegetable ingredients: pumpkin (Cucurbita pepo L.
Wiesław Przybylski +4 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 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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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
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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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Merits and Demerits of Food Additives [PDF]
, 2017 Food additive is a double-edged sword. It has merits and demerits. Food additives have such merits as improving sensory properties of foods, preventing deterioration and extending the shelf life, increasing varieties of foods, enhancing convenience of ...
Yang, Xuening, Zhan, Yong
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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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Effect of lavender oil, clove oil and frankincense extract on sensory and microbial properties of Raw drumsticks in refrigerator [PDF]
Benha Veterinary Medical JournalPrevention 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 +3 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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