Results 251 to 260 of about 705,848 (309)

Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties. [PDF]

Food Sci Nutr
Kaykha MEH, Forouhar A, Saberian H.
europepmc   +1 more source

Physicochemical, Rheological, and Sensory Properties of Organic Goat's and Cow's Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale. [PDF]

Foods
Szafrańska JO, Waraczewski R, Bartoń M, Wesołowska-Trojanowska M, Sołowiej BG.   +4 more
europepmc   +1 more source

The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. [PDF]

Sci Rep
Pecyna A, Krzywicka M, Buczaj A, Blicharz-Kania A, Kobus Z.   +4 more
europepmc   +1 more source

Physico-Chemical Characteristics, Sensory Properties and Microbial Quality of Date Fruit Added <i>Rasomalai</i> Prepared From Buffalo's Milk. [PDF]

Food Sci Nutr
Rupom SMRF, Tahmid MS, Deb GK, Alam MA, Hassan MR, Rahman A, Ara A, Siddiki MSR, Harun-Ur-Rashid M, Qureshi TM, Ashiqul Islam M.   +10 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