Results 21 to 30 of about 6,087,113 (298)

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

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, Arun K. Das, Rituparna Banerjee, Mirian Pateiro, Pramod Kumar Nanda, Yogesh P. Gadekar, Subhasish Biswas, David Julian McClements, Jose M. Lorenzo   +8 more
doaj   +1 more source

THE POTENTIAL OF URONIDE HYDROCOLLOIDS FOR THE FORMATION OF SENSORY CHARACTERISTICS OF HEALTH PRODUCTS FROM HYDROBIONTS

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, T. Nikitchina, A. Menchinska, Zh. Cui, Ya. Barysheva   +4 more
doaj   +1 more source

Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits

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
doaj   +1 more source

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers [PDF]

, 2011
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
Bodil H Allesen-Holm, John E Hermansen, Allesen-Holm, Bodil Helene, Hermansen, John E., Allesen-Holm, B.H., Anne G Kongsted, Kongsted, A.G., Horsted, Klaus, Hermansen, J.E., Horsted, K., Klaus Horsted, Kongsted, Anne Grete   +11 more
core   +1 more source

Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region - Peru

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, Geomar Vallejos-Torres, Luis Arévalo López   +2 more
doaj   +1 more source

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

A Sensory Education [PDF]

, 2021
A Sensory Education takes a close look at how sensory awareness is learned and taught in expert and everyday settings around the world. Anna Harris shows that our sensing is not innate or acquired, but in fact evolves through learning that is shaped by ...
Harris, Anna
core   +1 more source

Influence of sustainable packaging material and packaging conditions on physicochemical, microbiological, and sensorial properties of cheeses

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, Adriana Lobacz, Ireneusz Białobrzewski, Adam Grochowina, Anna Kamińska   +4 more
doaj   +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, Bhagya. R. Yeluri Jonnala, Paul L. H. McSweeney, Jeremiah J. Sheehan, Paul D. Cotter, Paul D. Cotter   +5 more
doaj   +1 more source

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

, 2022
In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties.
Raúl Siche, Robert W. Ocrospoma-Dueñas, Siche, Raúl, Reynaldo J. Silva-Paz, Silva-Paz, Reynaldo J., Ocrospoma-Dueñas, Robert W., Norma B. Quintana-Salazar, Nicodemo C. Jamanca-Gonzales, Jamanca-Gonzales, Nicodemo C., Quintana-Salazar, Norma B.   +9 more
core   +1 more source