Results 11 to 20 of about 6,087,113 (298)
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
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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
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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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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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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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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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Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings [PDF]
, 2023 The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking.
Bryant, Kyle +7 more
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