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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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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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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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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 chocolate and their development
The American Journal of Clinical Nutrition, 1994Sensory attributes of eating chocolate are determined by processing variables and inherent characteristics of the cocoa bean. Flavor precursors develop during fermentation and primarily interact at roasting temperatures. Complex browning reactions occur during roasting.
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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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Food Quality and Preference, 2002
Realizing that texture is a sensory property gives proper orientation to facets of texture research. Following the breakthrough in the 1960s and 1970s in surfacing the multi-parameter nature of texture and in defining the general principles of texture acceptability, the field has essentially reverted to commodity work.
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Realizing that texture is a sensory property gives proper orientation to facets of texture research. Following the breakthrough in the 1960s and 1970s in surfacing the multi-parameter nature of texture and in defining the general principles of texture acceptability, the field has essentially reverted to commodity work.
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Sensory Properties of Cosmetics
2012Sensory evaluation is indispensable for objective assessment of products. Evaluation methods should be established for objectively understanding the impressions of users and also for deciding the words and phrases to be used for advertising the new products.
Hiroshi Iwata, Kunio Shimada
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