Results 31 to 40 of about 6,295,293 (305)

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

Frontiers in Microbiology, 2020
In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the ...
Alžbeta Medved’ová, Martina Koňuchová, Karolína Kvočiková, Ivana Hatalová, L’ubomír Valík   +4 more
doaj   +1 more source

Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening

Foods, 2023
This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity.
Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Melinda Fogarasi, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi   +11 more
doaj   +1 more source

Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition

Foods, 2023
The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy.
Pierangelo Freschi, Ada Braghieri, Corrado Pacelli, Emilia Langella, Amelia Maria Riviezzi, Rosanna Paolino, Carlo Cosentino   +6 more
doaj   +1 more source

Analysis of Sensory Properties in Foods: A Special Issue

, 2019
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior.
Edgar Chambers
core   +1 more source

Sunflower oil emulsion gels as fat replacer in reduced-fat ice cream: physical and sensory properties

Future Foods
: Reduced-fat ice cream with desirable sensory and physical quality remains a significant challenge for the food industry. Structuring oil within oil-in-water (O/W) emulsions using emulsifiers and stabilizer agents presents a promising strategy for ...
Bobadilla Silvia, Espert Maria, Sanz Teresa, Salvador Ana   +3 more
doaj   +1 more source

HIGH ANTIOXIDANT ACTIVITY AND CONSUMER-BASED SENSORY PROFILING OF MANGO LEAF HERBAL TEA USING SEVERAL BREWING METHODS [PDF]

مجلة الأنبار للعلوم الزراعية
This study, conducted in Bogor, Indonesia from May-July 2024, evaluated the antioxidant activity and sensory characteristics of mango leaf herbal tea based on six tea-brewing techniques, i.e., soft infusion, hard infusion, ambient infusion, chilled green
A. Aminullah, R. Yanuarningsih, G. N. Hidayati, T. Rohmayanti, L. Amalia   +4 more
doaj   +1 more source

Sensory Properties of Fats and Fat Replacements [PDF]

Nutrition Reviews, 2009
The typical American diet derives 37% of total daily energy intake from fat.' Fat consumption in the U.S. has been estimated at 98 g/day for men and 65 g/day for women.' Diets low in carbohydrate and fiber but rich in fat have been associated with high prevalence of obesity and elevated risks of coronary artery disease and some forms of cancer.233 ...
openaire   +3 more sources

Non-Destructive Quality-Detection Techniques for Cereal Grains: A Systematic Review

Agronomy, 2022
Grain quality involves the appearance, nutritional, and safety attributes of grains. With the improvement of people’s living standards, problems pertaining to the quality of grains have received greater attention.
Yiming Liu, Jingchao Zhang, Huali Yuan, Minghan Song, Yan Zhu, Weixing Cao, Xiaoping Jiang, Jun Ni   +7 more
doaj   +1 more source

Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production

Plants, 2022
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties
Veronika Valková, Hana Ďúranová, Michaela Havrlentová, Eva Ivanišová, Ján Mezey, Zuzana Tóthová, Lucia Gabríny, Miroslava Kačániová   +7 more
doaj   +1 more source

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers [PDF]

, 2011
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
Bodil H Allesen-Holm, John E Hermansen, Allesen-Holm, Bodil Helene, Hermansen, John E., Allesen-Holm, B.H., Anne G Kongsted, Kongsted, A.G., Horsted, Klaus, Hermansen, J.E., Horsted, K., Klaus Horsted, Kongsted, Anne Grete   +11 more
core   +1 more source