Results 21 to 30 of about 303,068 (314)

DRY-AGED BEEF: COLOR PARAMETERS AND SENSORY CHARACTERISTICS

Journal of Engineering Science (Chişinău), 2023
Research work involves the instrumental analysis of the change in color (L*, a*, b*) and the sensory characteristics of the Simmental beef, parts of the carcass: T-bons, received from the local farm, during the dry-aging period for 0, 14, 21, 28, 35 days
BULGARU, Viorica, POPESCU, Liliana
doaj   +1 more source

Data files for dissertation titled "The effect of intense pulsed light on the sensory properties of milk powder and wheat flour and The two-out-five test compared to the triangle test in terms of sensory adaptation, test sensitivity, and selective attention"

, 2021
The data files for chapters 2a, 2b, 3a, 3b, and 5a of this dissertation were generated using descriptive analysis. In this process, a trained panel rated the perceived intensity of sensory attributes for the provided samples or grouped the test samples ...
Kang, Myungwoo
core   +1 more source

Imputation of Sensory Properties Using Deep Learning [PDF]

Journal of Computer-Aided Molecular Design, 2021
Abstract Predicting the sensory properties of compounds is challenging, due to the subjective nature of the experimental measurements, which rely on a panel of human participants and are therefore also expensive and time-consuming. We describe the application of a state-of-the-art deep learning method, Alchemite™, to the imputation of sparse ...
Samar Mahmoud, Benedict W. J. Irwin, Dmitriy Chekmarev, Shyam Vyas, Jeff Kattas, Thomas M. Whitehead, Tamsin Mansley, Jack Bikker, Gareth John Conduit, Matthew D. Segall   +9 more
openaire   +3 more sources

Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins [PDF]

Scientific Reports, 2018
AbstractAnthocyanins are water-soluble pigments found in the cell vacuoles of fruits and flowers, performing several roles from insects attraction to stress protection. Their antioxidant activity contributes to human health, and consuming plant-derived products provides their higher source in the diet.
M. A. Paissoni, P. Waffo-Teguo, W. Ma, M. Jourdes, L. Rolle, P. -L. Teissedre   +5 more
openaire   +4 more sources

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics

Microorganisms, 2021
This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days.
Katarina G. Mladenović, Mirjana Ž. Grujović, Sunčica D. Kocić-Tanackov, Sandra Bulut, Mirela Iličić, Jovana Degenek, Teresa Semedo-Lemsaddek   +6 more
doaj   +1 more source

Sensory and chemical properties of Gouda cheese [PDF]

Journal of Dairy Science, 2018
Gouda cheese is a washed-curd cheese that is traditionally produced from bovine milk and brined before ripening for 1 to 20 mo. In response to domestic and international demand, US production of Gouda cheese has more than doubled in recent years. An understanding of the chemical and sensory properties of Gouda cheese can help manufacturers create ...
Y, Jo, D M, Benoist, A, Ameerally, M A, Drake   +3 more
openaire   +2 more sources

Sensory and Foaming Properties of Sparkling Cider [PDF]

Journal of Agricultural and Food Chemistry, 2005
The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain.
Picinelli, A.M. (Anna), Fernández, Norman, Rodríguez, Roberto, Suárez, Belén   +3 more
openaire   +3 more sources

Sodium channel inactivation kinetics of rat sensory and motor nerve fibres and their modulation by glutathione [PDF]

, 1993
Na+ channel currents of rat motor and sensory nerve fibres were studied with the patch-clamp technique on enzymatically demyelinated axons. Differences between motor and sensory fibres in multi-channel inactivation kinetics and the gating of late single ...
Quasthoff, Stefan, Mitrović, N., Grafe, Peter   +2 more
core   +1 more source

Characterization of sensory properties of Yunnan coffee

Current Research in Food Science, 2022
Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis.
Jiayi Ma, Jinping Li, Hong He, Xiaoling Jin, Igor Cesarino, Wei Zeng, Zheng Li   +6 more
openaire   +3 more sources

Sensory properties of Australian bunya nuts

Journal of Food Science, 2022
Abstract Bunya nuts are the seeds of Araucaria bidwillii , a conifer native to South‐East Queensland, Australia.
Jaqueline Moura Nadolny, Odette Best, Emma Hassall, Heather M. Shewan, Sandra M. Olarte Mantilla, Jason R. Stokes, Heather E. Smyth   +6 more
openaire   +4 more sources