Results 251 to 260 of about 700,591 (308)

Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties. [PDF]

Foods
Djerri R, Merniz S, Himed L, D'Elia M, Rastrelli L.   +4 more
europepmc   +1 more source

The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. [PDF]

Foods
Calvo AM, Montenegro AC, Monroy DM, Rodriguez-Silva LG, Carreño-Olejua AR, Camargo ID.   +5 more
europepmc   +1 more source

Investigating the Ultrasonication-Induced Changes in the Physicochemical, Phytochemical, Microbial, and Sensory Properties of Cantaloupe-Sugarcane Blend Juice. [PDF]

Food Sci Nutr
Rehman A, Nadeem M, Murtaza MA, Hussain S, Firdous N, Arshad R, Hussain A, Elkhedir AE.   +7 more
europepmc   +1 more source

Arabidopsis thaliana Phytochrome A Sensory Properties in Canopy Shade

Butlin P, Valdivia-Cabrera M, Grima R, Halliday KJ.   +3 more
europepmc   +1 more source

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Tribological and Sensory Properties

2021
Eating, 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
openaire   +1 more source

Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties

Journal of Agricultural and Food Chemistry, 2013
Different 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, Alex, Schulkin, Stella, Kassara, Helen E, Holt, Paul A, Smith   +4 more
openaire   +2 more sources

Sensory properties of Nordic edible mushrooms

Food Research International, 2018
Edible 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, Oskar Laaksonen, Hanna Manninen, Auri Raittola, Anu Hopia, Mari Sandell   +5 more
openaire   +2 more sources

Synthesis and Sensorial Properties of Mercaptoaldehydes

Journal of Agricultural and Food Chemistry, 2002
Mercaptoalcohols 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
openaire   +2 more sources

Ripening and Sensory Properties of Spice-Cured Sprats and Sensory Properties Development

Journal of Aquatic Food Product Technology, 2014
Spice-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, Kadri Koppel, Rain Kuldjärv, Toomas Paalme   +3 more
openaire   +1 more source

Sensory properties and preferences

Meat Science, 1994
Common 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.
openaire   +2 more sources