Results 31 to 40 of about 8,859,528 (311)
Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality
Foods, 2020 Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for ...
Paola Conte +4 more
semanticscholar +1 more source
Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality
Journal of Food Quality, 2019 Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also ...
Carlos Álvarez +4 more
doaj +1 more source
Frontiers in Food Science and Technology, 2023 Introduction: Providing fresh and healthy vegetables, produced locally and under climate-friendly conditions, is a major challenge for future agriculture.
Nikola Laurenčíková +4 more
doaj +1 more source
Exploiting Multiple Sensory Modalities in Brain-Machine Interfaces [PDF]
, 2009 Recent improvements in cortically-controlled brain-machine interfaces (BMIs) have raised hopes that such technologies may improve the quality of life of severely motor-disabled patients.
Hatsopoulos, Nicholas G. +2 more
core +2 more sources
Poultry Science, 2020 This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal
Chang Hae Park +4 more
semanticscholar +1 more source
Fermentation, 2023 Hop-derived volatile organic compounds (VOCs) and their transformation products significantly impact beer flavour and aroma. Geraniol, a key monoterpene alcohol in hops, has been reported to undergo yeast-modulated biotransformation into various ...
Rebecca Roberts +6 more
doaj +1 more source
Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
core +2 more sources
, 2020 Sensory quality, assessed following a standardized method, is one of the parameters defining the commercial category of virgin olive oil. Considering the difficulties linked to the organoleptic evaluation, especially the high number of samples to be ...
B. Quintanilla-Casas +8 more
semanticscholar +1 more source
Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]
, 2018 The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho +6 more
core +5 more sources
Food & Nutrition Research, 2020 Objective The aim of this study was to obtain the time range of non-industrial fresh watermelon juice (FWJ), which is widely used in the catering industry under different storage conditions, with safe-drinkable quality, and the drinking time range of ...
Tingting Ma +10 more
semanticscholar +1 more source