Results 201 to 210 of about 302,281 (263)

Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage. [PDF]

Foods
Augustyńska-Prejsnar A, Kačániová M, Hanus P, Sokołowicz Z, Słowiński M.   +4 more
europepmc   +1 more source

Algal L- asparaginase: Antioxidant activity, mitigation of acrylamide in fried potato chips, sensory quality and immobilization. [PDF]

J Genet Eng Biotechnol
Abd El Baky H, El Baroty G.
europepmc   +1 more source

Enhancing margarine oxidative stability, antioxidant retention, and sensory quality via tragacanth-chitosan hydrogel microencapsulation of supercritical CO₂-extracted green coffee. [PDF]

Food Chem X
Javadpour M, Hosseini E, Nateghi L, Bazrafshan S.   +3 more
europepmc   +1 more source

Pre-harvest Chitooligosaccharide application enhances phenolic composition, antioxidant capacity, and sensory quality of cabernet Gernischt grapes (<i>Vitis vinifera</i> L.) and wine. [PDF]

Food Chem X
Zhao M, Guan R, Wang K, Zhang X, Mou M, Li M, Sam FE, Jiang Y.   +7 more
europepmc   +1 more source

Sensory Quality, Volatile Compounds, and Physical Properties of Sheep's Milk Cheese with Herbs (Allium ursinum L.). [PDF]

Molecules
Pluta-Kubica A, Najgebauer-Lejko D, Domagała J, Lakatošová J, Šnirc M, Golian J.   +5 more
europepmc   +1 more source

Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions. [PDF]

Antioxidants (Basel)
Czarnowska-Kujawska M, Klepacka J, Starowicz M, Lesińska P.   +3 more
europepmc   +1 more source

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SENSORY EVALUATION AND PEACH FRUIT QUALITY

Acta Horticulturae, 2006
Product quality directly relates to costumer satisfaction, thus it is important to define peach quality on the basis of consumer requirements and acceptance. Consumer science states that for a favorable purchase decision appearance (visible quality) of fruit is a primary criterion, specific consumer tests can assess fruit visual appeal.
S PREDIERI, P RAGAZZINI, R RONDELLI
openaire   +5 more sources

Sensory Quality: Methodologies and Applications

2013
This chapter begins by analyzing the main parameters for the definition of the quality of virgin olive oils (VOOs) – color, taste, and aroma. Then the most common tests used in sensory analysis – preference test, qualitative discriminant tests, and qualitative discriminant tests – are extensively analyzed and discussed, together with the panel test ...
Angerosa F., CAMPESTRE, Cristina
openaire   +1 more source

Sensory Qualities.

Philosophy and Phenomenological Research, 1996
C. L. Hardin, Austen Clark
openaire   +2 more sources

Sensory Quality of Edible Insects

2020
Insects are considered as a protein-rich food mainly for many rural communities and ethnic groups, especially in Africa, Australia, Thailand, and some tropical countries. From a nourishment perspective, The high protein, vitamin, mineral, carbohydrate, and fatty acid content of bugs varies depending on the insect feed, environment, type, and ...
Marwa Yagoub Farag Koko, Abdalbasit Adam Mariod   +1 more
openaire   +1 more source