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Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 In the present research, the optimization of formulation of fortified chocolate using Chia seed Oil as source of Omega-3, vitamin D3 and calcium was investigated by surface response method.Different amounts of calcium (60, 95 and 130 mg), vitamin D3 (0.5,
Bibi Marzieh Razavizadeh +3 more
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Improving compliance with physical distancing across religious cultures in Israel
Israel Journal of Health Policy Research, 2021 Background Physical distancing contains the corona virus, but compliance with physical distancing across religious minorities in Israel has been shown to be relatively poorer than in the majority population.
Gillie Gabay +4 more
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Analysis on the Technical Means and Application Status of Food Sensory Evaluation
Shipin gongye ke-ji, 2023 The sensory quality of food is the most important factor that affect consumers' willingness to purchase food. With the development of technology and economy, the methods and techniques of evaluating sensory quality are constantly updated and and improved.
Jiangyan SUN +7 more
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Sensory evaluation of fresh/frozen mackerel products: A review.
Comprehensive Reviews in Food Science and Food Safety, 2021 Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling ...
Yizhen Huang +6 more
semanticscholar +1 more source
Correlation between Sensory and Texture Evaluation of Chaoshan Crisp Meatballs
Shipin gongye ke-ji, 2022 : Objective：A comprehensive evaluation method was utilized to explore for the brittleness quality of Chaoshan crisp meatballs. Method: Textural profile analysis and puncture test were used to determine the textural property of Chaoshan crisp meatballs ...
Shuchang LI +9 more
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Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries
Grasas y Aceites, 2014 Five virgin olive oil samples were evaluated by 122 consumers for their color acceptability and expected quality on 9-point structured scales. A description of the attributes expected in the different oils was obtained from the responding consumers by ...
A. Gámbaro +3 more
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Foods, 2016 Conceptually, a detection threshold represents the lowest concentration at which an individual or a group of individuals can reliably perceive a given stimulus, with a commonly used operational definition of 50% performance above chance.
Demetra M. Perry, John E. Hayes
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Chemical Composition and Sensory Evaluation of Saffron
Foods, 2021 The quality and economic value of saffron, one of the most counterfeited spices, are based on three key substances that are relatively easy to measure: crocines (colour); picrocrocines (bitter); safranal (odour impact). Despite being well-known, as their
S. Predieri +5 more
semanticscholar +1 more source
Formulation of Decaffeinated Instant Coffee Effervescent Tablet [PDF]
, 2016 Decaffeinated coffee is an alternative for caffeine intollerant consumer as a safe and practical choice. However, since decaffeination process employ high temperature extraction, the coffee produced usually possesses inferior sensory qualities.
Abdurizal, B. S. (Bayu) +3 more
core +2 more sources
Foods, 2020 Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory ...
M. Fiorentini +2 more
semanticscholar +1 more source