Results 1 to 10 of about 702,198 (287)
Current Research in Food Science, 2022 Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide ...
M. Espert +3 more
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Foods, 2021 In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer.
María Espert, Teresa Sanz, Ana Salvador
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CyTA - Journal of Food, 2023 This work aimed to study the response of Uruguayan consumers to cheeses with different nutritional and commercial characteristics and determine changes over the last decade.
Ana Curutchet +2 more
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Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages
Food ScienTech Journal, 2023 Masuku (Uapaca Kirkiana) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life.
Benson Ali, Maria Chunda
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International Journal of Home Economics, Hospitality and Allied Research, 2022 Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops.
Stella C. Ubbor +5 more
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Mljekarstvo, 2023 Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation period. For
Abdulkerim Hatipoğlu +2 more
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Turkish Journal of Agriculture: Food Science and Technology, 2022 The effect of cricket addition on the proximate composition, mineral compositions, functional and sensory properties of complementary food formulated from millet was studied.
Egwujeh I.D. Simeon +2 more
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Glutamate in meat processing – origin, function and novel application [PDF]
Journal of Central European Agriculture, 2023 Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate is ...
Ivica Kos +6 more
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DRY-AGED BEEF: COLOR PARAMETERS AND SENSORY CHARACTERISTICS
Journal of Engineering Science (Chişinău), 2023 Research work involves the instrumental analysis of the change in color (L*, a*, b*) and the sensory characteristics of the Simmental beef, parts of the carcass: T-bons, received from the local farm, during the dry-aging period for 0, 14, 21, 28, 35 days
BULGARU, Viorica, POPESCU, Liliana
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Beverage sensory modification [PDF]
, 2019 EditorialThe Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage. The scope goes
Malfeito-Ferreira, Manuel
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