Results 11 to 20 of about 393,388 (311)
The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products
Foods, 2019 The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample.
Vilma Quitral +6 more
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Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup
Foods, 2021 To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%
Li Liang +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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, 2022 Studies on emotions linked to sensory characteristics to understand consumers’ choice behaviour have grown in number rapidly. Internal consumer behaviour variables, namely mood, familiarity, acceptability, and attitude (MFAA), have been found to ...
Innike Taljaard +5 more
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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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تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية [PDF]
Assiut University Bulletin for Environmental Researches, 2021 This study aims contributing to reduce the large food gap that widens from year after year, caused by the import of large quantities of wheat and white flour as a result of the low self-sufficiency ratio of locally grown wheat grain, and healthy food ...
خالد حميد
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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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