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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 +2 more
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PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MIHALIC CHEESE [PDF]
International Journal of Food Properties, 2014 Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected ...
Karagül Yüceer, Yonca, Aday, Serpil
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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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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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Volatile Composition and Sensory Properties of Mead [PDF]
Microorganisms, 2019 Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce.
Pereira, Ana Paula +5 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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