Results 11 to 20 of about 903,116 (312)
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
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Sensory characteristics of wholegrain [PDF]
Advances in Obesity, Weight Management & Control, 2020 Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and
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A study of combined minced meat from hydrobionts for snacks
Czech Journal of Food Sciences, 2021 This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products.
Dementieva Natalia Valerievna +2 more
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Motor and sensory characteristics of infantile nystagmus [PDF]
British Journal of Ophthalmology, 2002 Past studies have explored some of the associations between particular motor and sensory characteristics and specific categories of non-neurological infantile nystagmus. The purpose of this case study is to extend this body of work significantly by describing the trends and associations found in a database of 224 subjects who have undergone extensive ...
Abadi, R. V., Bjerre, A.
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Foods, 2021 This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for
Faisal Eudes Sam +6 more
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Effects of repeated consumption on sensory-enhanced satiety [PDF]
, 2014 Previous research suggests that sensory characteristics of a drink modify the acute satiating effects of its nutrients, with enhanced satiety evident when a high energy drink was thicker and tasted creamier.
Booth +5 more
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Foods, 2020 The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated.
Dipak Kumar Banerjee +8 more
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Harčova Nauka ì Tehnologìâ, 2021 The article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings.
T. Manoli +4 more
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Does modifying the thick texture and creamy flavour of a drink change portion size selection and intake? [PDF]
, 2014 Previous research indicates that a drink's sensory characteristics can influence appetite regulation. Enhancing the thick and creamy sensory characteristics of a drink generated expectations of satiety and improved its actual satiating effects ...
Bertenshaw +34 more
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Food Technology and Biotechnology, 2021 Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products.
Gonul Silav-Tuzlu, Zeynep Tacer-Caba
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