Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (<i>Clausena lansium</i> (Lour.) Skeels) Juice. [PDF]
FoodsZhong X +9 more
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Enhancing the Texture and Sensory Properties of Pickled Cucumbers with Different Brine Solutions. [PDF]
FoodsYousefi M +3 more
europepmc +1 more source
Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality. [PDF]
FoodsRabbani A +5 more
europepmc +1 more source
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Tribological and Sensory Properties
2021Eating, functionalized by mouth physiology, is performed through a series of processes which collectively helps in food ingestion, preparing the food for swallowing, ab-initio digestion, and food sensory perceptions. Sensory properties of food are typically defined by its texture, flavor, and color.
Sandip Panda, Jianshe Chen
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Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties
Journal of Agricultural and Food Chemistry, 2013Different molecular structures of grape tannins have been shown to influence astringency, however, the in-mouth sensory effects of different molecular structures in red wine tannins remains to be established. The objective of this research was to assess the impact of wine tannin structure on in-mouth sensory properties.
Jacqui M, McRae +4 more
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Sensory properties of Nordic edible mushrooms
Food Research International, 2018Edible mushrooms are a global food with a history of consumption spanning several millennia. However, studies utilizing modern sensory methods on mushrooms are still scarce. In this study, the sensory properties of Nordic edible mushrooms were analyzed by two methods.
Heikki Aisala +5 more
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Synthesis and Sensorial Properties of Mercaptoaldehydes
Journal of Agricultural and Food Chemistry, 2002Mercaptoalcohols and mercaptoketones have been described in the past decade as relevant character-impact compounds in various food products. On the other hand, very little is known of mercaptoaldehydes. Only 3-mercapto-2-methylpentanal and 3-mercaptohexanal have been found in onions and beef liver, respectively.
Catherine, Vermeulen, Sonia, Collin
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Ripening and Sensory Properties of Spice-Cured Sprats and Sensory Properties Development
Journal of Aquatic Food Product Technology, 2014Spice-cured sprat products from fresh and frozen-thawed fish from two different catch years were prepared in glass and plastic packaging. Sensory attributes of the spice-cured sprats correlated well with free amino acid content and storage and loss modules.
Loreida Timberg +3 more
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Sensory properties and preferences
Meat Science, 1994Common mistakes are frequent in sensory evaluation of meats and meat products. Conceptual confusion is often observed in triangular tests when add-on questions are included in the testing procedures, and when descriptive and hedonic scales are mixed in profiling exercises.
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Sensory Properties of Under‐Roasted Coffee Beverages
Journal of Food Science, 2013Abstract Conditions milder than standard roasting (under‐roasting: 140 to 170 °C for 20 to 12 min) have been proposed to reduce the formation of potentially harmful compounds developing during standard coffee roasting. In the present study, sensory properties of brews prepared with under‐roasted coffees (140 to 165 °C for 20 min) were
MASI, CAMILLA +4 more
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