Results 31 to 40 of about 393,388 (311)

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

, 2020
The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing.
Hyun Hee Hong, Mina K. Kim
core   +1 more source

Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics

, 2023
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory ...
Hongfa Zheng, Penghui Yu, Xi Zhao, Xiaocun Bao, Lizheng Xiao, Hao Huang, Jin Li, Ni Zhong   +7 more
core   +1 more source

Chemical and sensory characteristics of orange based vinegar [PDF]

Journal of Food Science and Technology, 2016
Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus squeezed juice) have been studied during the development of the final product.
Cristina, Cejudo-Bastante, Remedios, Castro-Mejías, Ramón, Natera-Marín, Carmelo, García-Barroso, Enrique, Durán-Guerrero   +4 more
openaire   +2 more sources

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

, 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

Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics

Microorganisms
The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce (ganjang)
Young-Wook Chin, Sang-Pil Hong, Sang-Dong Lim, Sung-Hun Yi   +3 more
doaj   +1 more source

Physicochemical and sensory characteristics of fermented sheepmeat sausage [PDF]

Food Science & Nutrition, 2014
AbstractThe aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%,
Lu, Y, Young, OA, Brooks, JD
openaire   +3 more sources

Sensory maps [PDF]

, 2020
Sensory maps depict the world as it is qualitatively experienced, drawing on alternative human sensory modalities to call attention to the more-than-visual sensory characteristics of place. Sensory maps combine aesthetics with empirically sensed datasets
McLean, K.
core  

Effects of Different Defishiness Treatments on Key Fishy Flavor Components and Flavor Quality of Kelp

Shipin gongye ke-ji
To explore the changes in the stinky components and the correlation with the flavor characteristics of kelp after deodorization, the headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was combined with ...
Xiaojuan LIN, Yong CHEN, Baote HUANG, Hang QI, Hongbin CHEN, Jicheng CHEN   +5 more
doaj   +1 more source

The Sensory Characteristics in Architectural Form

Association of Arab Universities Journal of Engineering Sciences, 2020
The architectural form affects the human through the sensations that are generated at the receiver as soon as he watches architectural buildings , Before he was  understanding and thinking what those shapes mean and what symbolic or ideas they may carry. Sensation is an immediate emotional response to these visual stimuli.
Zahraa Ahmed Aljbury, Abdullah Saadoon Al-Maamourihory   +1 more
openaire   +2 more sources

Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers

, 2020
Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by ...
Peng Zhou, Eerika Pasanen, Baoru Yang, Oskar Laaksonen, Xueying Ma, Kaisa M. Linderborg   +5 more
core   +1 more source