Results 1 to 10 of about 700,591 (308)

Sensory properties of menthol and smoking topography

Tobacco Induced Diseases, 2011
Although there is a great deal known about menthol as a flavoring agent in foods and confections, less is known about the particular sensory properties of menthol cigarette smoke.
Deirdre Lawrence, Brie Cadman, Allison C. Hoffman   +2 more
doaj   +3 more sources

Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams

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
doaj   +1 more source

Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

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, M.J. Hernández, T. Sanz, A. Salvador   +3 more
doaj   +1 more source

Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

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, Amparo Tárrega, Patricia Arcia   +2 more
doaj   +1 more source

Imputation of Sensory Properties Using Deep Learning [PDF]

Journal of Computer-Aided Molecular Design, 2021
Abstract Predicting the sensory properties of compounds is challenging, due to the subjective nature of the experimental measurements, which rely on a panel of human participants and are therefore also expensive and time-consuming. We describe the application of a state-of-the-art deep learning method, Alchemite™, to the imputation of sparse ...
Mahmoud, Samar, Irwin, Benedict, Chekmarev, Dmitriy, Vyas, Shyam, Kattas, Jeff, Whitehead, Thomas, Mansley, Tamsin, Bikker, Jack, Conduit, Gareth, Segall, Matthew   +9 more
openaire   +3 more sources

Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean

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, Rosemary I. Elekeh, Vanessa C. Ezeocha, Josephine I. Ekeh, Oluwatoyin O. Ogunsola, Queen-Felicia N. Johan   +5 more
doaj   +1 more source

Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time

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, Aziz Korkmaz, Şerafettin Çelik   +2 more
doaj   +1 more source

Effects of Cricket Addition on the Chemical, Functional, and Sensory Properties of Complementary Formulation from Millet Flour

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, Audu Basiru Danjuma, Amidu Momoh   +2 more
doaj   +1 more source

Sensory properties of Australian bunya nuts

Journal of Food Science, 2022
Abstract Bunya nuts are the seeds of Araucaria bidwillii , a conifer native to South‐East Queensland, Australia.
Jaqueline Moura Nadolny, Odette Best, Emma Hassall, Heather M. Shewan, Sandra M. Olarte Mantilla, Jason R. Stokes, Heather E. Smyth   +6 more
openaire   +2 more sources

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, Darija Bendelja Ljoljić, Ivana Vrdoljak, Vjeran Glavaš, Natalija Kovačević, Jelka Pleadin, Ivan Vnučec   +6 more
doaj   +1 more source