Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
Foods, 2021 Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance.
Gorka Merino +3 more
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Sensory Characteristics in ASD
McGill Journal of Medicine, 2020 In this paper, we review evidence regarding differences in the types of sensory experiences of persons with ASD with respect to both unisensory and multisensory processing.
Mary E Stewart +4 more
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Evaluation of black soldier fly larvae frass on broiler performance and meat yield, quality, and sensory characteristics [PDF]
Poultry ScienceInsect meal is an alternative feed ingredient of interest due to its nutrient content and sustainability potential. Frass (BSFLF) is produced during black soldier fly larvae meal and consists of larval excreta, exoskeleton sheddings, and leftover larval ...
N.M. Beckman +6 more
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Curry leaf (Murraya koeneigii) extract as a natural source of antioxidants for enhancing the oxidative and thermal stability of ghee [PDF]
Journal of Veterinary and Animal Sciences, 2022 Ghee is used for making various sweets and dishes in addition to its various culinary purposes. In the course of such preparations, ghee is subjected to different degrees of heat treatment which on combining with air can undergo considerable physico ...
Mohammed Arshath +5 more
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COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS [PDF]
Basrah Journal of Veterinary Research, 2020 This study aims to manufacture protein concentrates from the hydrolysates protein ofpoultry feathers and camel hair and comparing the effect of using these protein concentrates onsome productive characteristics. The studied traits included the percentage
Sabah K. M. Al-hummod, Basim S. Mohsen
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Nutritive characteristics of probiotic quark as influenced by type of starter [PDF]
Acta Periodica Technologica, 2007 Quark was manufactured, under laboratory conditions, by standard batch process, from two types of milk: I) partially skimmed, with 1.6 % of fat and II) whole milk, with 3.5 % of fat.
Đurić Mirjana S. +4 more
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Application of Immobilized Yeasts for Improved Production of Sparkling Wines
Fermentation, 2022 Verdejo sparkling wines from two consecutive vintages were elaborated following the “champenoise” method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four batch ...
Encarnación Fernández-Fernández +3 more
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Physicochemical and sensory parameters of black locust and chestnut honey quality [PDF]
Agroznanje, 2023 Black locust honey is produced from nectar collected from the Robinia tree (Robinia pseudoacacia). It has light yellow colour, very light and neutral fragrance, and smells of acacia blossom.
Biber Lejla +4 more
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Chemical and Sensory Characteristics of Soy Sauce: A Review [PDF]
Journal of Agricultural and Food Chemistry, 2020 Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by
Diez-Simon, C. +3 more
openaire +2 more sources
Foods, 2023 Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat
Paula Fuentes Choya +6 more
doaj +1 more source