Results 271 to 280 of about 303,068 (314)
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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
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The Electrical Properties of A Crustacean Sensory Dendrite
Journal of Experimental Biology, 1979ABSTRACT The input properties and the response to stretch of a coxal receptor, the S fibre of the crab Scylla serrata, were studied using two and three intracellular microelectrodes. In the relaxed receptor the transmembrane potential ranged from about –60 to –70 mV, and the input resistance, RT, from 1 to 3 MΩ. The input IV relationship,
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Energy intake and sensory properties of food
The American Journal of Clinical Nutrition, 1995Sugars and fat play a unique role in the human diet. The selective choice of sugars and fat as chief energy sources seems to be influenced less by the body's energy needs than by the sensory appeal of sweet and fat-rich foods. This appeal typically holds not only across individuals but across cultures.
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Synaptic Properties of Sensory Thalamus
2021Detailed studies of thalamic circuits have revealed many features that are shared across nuclei. For example, glutamatergic inputs to the thalamus can be placed into three categories based on the size of the synaptic terminals they form, their synaptic arrangements, and the postsynaptic responses they elicit.
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Sensory properties of fruit skins
Postharvest Biology and Technology, 2007The sensory characteristics of fruit skins were determined for a range of produce including large fruit (apples, pears, and tomatoes) and small fruit (grapes, strawberries, blueberries, and cherry tomatoes). These results provided a context within which to study the sensory properties of skins from novel kiwifruit (Actinidia).
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Sensory properties of dairy proteins
2008M.A. Drake, R.E. Miracle, J.M. Wright
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Analysis of Wine Sensory Properties
1988Traditionally, sensory evaluation of wine is perceived as being that done by a wine expert, who evaluates the “quality” of wine. However, this is only one isolated and, in fact, poor example of the activity. Sensory evaluation is a scientific discipline used to evoke, quantitate, analyze and interpret reactions to the characteristics of wines as ...
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