Results 21 to 30 of about 903,116 (312)
Ciência Rural, 2017 : Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two ...
Liliana Estrella Gamonal +2 more
doaj +1 more source
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
doaj +1 more source
Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]
, 2018 The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho +6 more
core +5 more sources
Vibrotactile sensory characteristics [PDF]
The Journal of the Acoustical Society of America, 1994 Human responses to mechanical vibrations delivered to the surface of the skin are given for frequencies between 0.4 and 500 Hz. Vibrotactile response characteristics are given for the threshold of detectability, suprathreshold measurements and for a number of subject variables, including gender and age.
openaire +1 more source
Journal of Dairy Science, 2023 : The aim of this study was to evaluate the influence of different packaging materials [standard foil: BOPP (biaxially oriented polypropylene)/PET (polyester)/PE (polyethylene) for upper layer, and APET (polyethylene terephthalate)/PE for bottom layer ...
Justyna Zulewska +4 more
doaj +1 more source
Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis [PDF]
, 2010 Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s.
Bredie, Wender L. P. +4 more
core +1 more source
Sequencing of the Cheese Microbiome and Its Relevance to Industry
Frontiers in Microbiology, 2018 The microbiota of cheese plays a key role in determining its organoleptic and other physico-chemical properties. It is essential to understand the various contributions, positive or negative, of these microbial components in order to promote the growth ...
Bhagya. R. Yeluri Jonnala +5 more
doaj +1 more source
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
doaj +1 more source
Sensory Processing Patterns and Internalizing Behaviors in the Pediatric and Young Adult General Population: A Scoping Review [PDF]
, 2020 Background: While research has largely focused on the relationship between sensory processing patterns and internalizing behaviors (e.g., anxiety, depression) in children with autism spectrum disorder or attention deficit hyperactivity disorder, this ...
Kotsiris, Kasey +2 more
core +2 more sources
Chemical and sensory characteristics in the selection of bourbon genotypes
Bioscience Journal, 2021 The evaluation of coffee quality in Brazil for commercialization is conducted mainly through sensory analysis, also known as the "cup test", in which professional tasters evaluate and score various attributes. The adoption of chemical methods could complement the sensory classification of beverages, if correlations between these chemical and sensory ...
Andre Dominghetti Ferreira +6 more
openaire +6 more sources