Results 321 to 330 of about 15,553,091 (376)

Physicochemical and sensory evaluation of biscuits enriched with chicory fiber

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2019
Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of ...
E. Ivanišová, Beáta Drevková, M. Tokár, M. Terentjeva, T. Krajčovič, M. Kačániová   +5 more
semanticscholar   +1 more source

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese.

Journal of Food Science, 2019
Evaluating sensory properties of spicy foods can be challenging due to how quickly individuals experience fatigue. Analytical methods, such as HPLC quantification of capsaicin, are accurate. However, they may not always be interchangeable with perception
Courtney Schlossareck, C. Ross
semanticscholar   +1 more source

SENSORY EVALUATION OF FOOD FIRMNESS

Journal of Texture Studies, 1969
AbstractHow people test foods for firmness without eating them, was studied using 131 respondents and 9 different pairs of foods representing a wide range of firmness. The results were related to correctness of judgment and objective characterization by the Instron machine.
Alina S, Szczesniak, Malcolm C, Bourne
openaire   +2 more sources

Sensory evaluation of young goat meat

Meat Science, 1998
Loins from 12 young goats (three extensively reared-entire males, EE; three extensively reared-castrated males, EC; three intensively reared-entire males, IE; four intensively reared-castrated males, IC) were assessed by a trained panel of eight assessors for odour, flavour and texture using 100 mm unstructured scales.
A. Carlucci, A. Girolami, F. Napolitano, MONTELEONE, ERMINIO   +3 more
openaire   +2 more sources

Sensory Evaluation Techniques

Sensory evaluation serves as a cornerstone in food science and technology, offering invaluable insights into consumer perceptions, preferences, and acceptability. The chapter comprises the principles of sensory evaluation, importance of human perception in assessing food attributes such as appearance, aroma, flavor, texture, and overall liking. Various
Gail Vance Civille, B. Thomas Carr, Katie E. Osdoba   +2 more
openaire   +2 more sources

Sensory Evaluation—Profiling and Preferences

2017
Tasting has always been at the heart of coffee growing and production. Expert coffee tasting prevails while applying a correct and structured sensory evaluation still requires improvement. In reality, the key actors of the coffee sensory assessment all along the value chain are the expert coffee taster, the sensory analyst, and the consumer.
Thomas, Edouard, Puget, Sabine, Valentin, Dominique, Songer, Paul   +3 more
openaire   +3 more sources

Introduction to sensory evaluation

Sensory Evaluation Practices, 2021
H. Stone, J. Sidel
semanticscholar   +1 more source

Neurometer Diagnostic Sensory Evaluation

Foot & Ankle Specialist, 2009
Joseph A, Cione, John, Cozzarelli
openaire   +2 more sources

SENSORY EVALUATION | Food Acceptability and Sensory Evaluation

2003
J.M. Murray, I.A. Baxter
openaire   +1 more source

Sensory Evaluation

2009
Dr Sarah E. Kemp, Dr Tracey Hollowood, Dr Joanne Hort   +2 more
openaire   +1 more source