Results 1 to 10 of about 269,515 (120)

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

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

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

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
doaj   +1 more source

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

Microorganisms, 2021
This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days.
Katarina G. Mladenović, Mirjana Ž. Grujović, Sunčica D. Kocić-Tanackov, Sandra Bulut, Mirela Iličić, Jovana Degenek, Teresa Semedo-Lemsaddek   +6 more
doaj   +1 more source

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   +1 more source

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Foods, 2020
Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard ...
Giuseppe Di Lecce, Maria Piochi, Deborah Pacetti, Natale G. Frega, Edoardo Bartolucci, Serena Scortichini, Dennis Fiorini   +6 more
doaj   +1 more source