Zobrazeno 1 - 10
of 150
pro vyhledávání: '"D. Kilcast"'
Physicochemical and psychophysical characteristics of binary mixtures of bulk and intense sweeteners
Publikováno v:
Food Chemistry. 63:9-16
Correlating psychophysical characteristics with physicochemical properties of sweeteners is of relevance to the understanding of the origin of sweetener synergy, an essential parameter for the food manufacturer. Psychophysical evaluation was carried
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a4e656259be77eb7d8771a594b99dce
https://doi.org/10.1016/s0308-8146(97)00243-4
https://doi.org/10.1016/s0308-8146(97)00243-4
Autor:
D. Kilcast
Publikováno v:
Instrumental assessment of food sensory quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::384a1ee817dff3f92020f8dfbc92f605
https://doi.org/10.1533/9780857098856
https://doi.org/10.1533/9780857098856
Autor:
D. Kilcast
This chapter presents an overview of the nature of the sensory data that are generated by different types of quantitative sensory test procedures, the available types of instrumental measurements and principles, and analysis and statistical validatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79a69ced5c0d663cb4e5497c16a2f1ea
https://doi.org/10.1533/9780857098856.1
https://doi.org/10.1533/9780857098856.1
Autor:
D. Kilcast
Publikováno v:
International Biodeterioration & Biodegradation. 36:279-296
Food irradiation is one of a set of processing technologies that can be used to increase the microbiological safety and shelf-life of a wide range of foods. Ionizing radiation is used to generate highly active chemical species within the food, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::decbeff24135147bd4116ec497689088
https://doi.org/10.1016/0964-8305(95)00071-2
https://doi.org/10.1016/0964-8305(95)00071-2
Autor:
D. Kilcast
The chapter describes the chemical nature of taints in food and beverages, and the importance of guarding against their occurrence. The main sources of taints are described, together with their chemical nature. The main sensory test procedures for de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d6ee5ad647864c056a946d07abf5f32
https://doi.org/10.1533/9781845699512.3.156
https://doi.org/10.1533/9781845699512.3.156
Autor:
D. Kilcast
The chapter describes the chemical nature of taints in food and beverages, and the importance of guarding against their occurrence. The main sources of taints are described, together with their essential chemistry. The main sensory test procedures fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2ffede4f9d820f5502077e23f27abaa
https://doi.org/10.1533/9781845699260.2.349
https://doi.org/10.1533/9781845699260.2.349
Autor:
D. Kilcast
Sensory evaluation is the primary method of acquiring valid quality information; however, for practical reasons instrumental methods are frequently used, but are also commonly misused. This chapter describes the various types of instrumental measurem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::221f754551ab010dcd34ec9972b42b07
https://doi.org/10.1533/9781845699512.2.97
https://doi.org/10.1533/9781845699512.2.97
Autor:
S. Shamil, D. Kilcast
Publikováno v:
Nutrition & Food Science. 92:7-10
The perceived need to reduce dietary fat consumption has produced intense activity throughout the food industry. Previous exploratory work has indicated that flavour characteristics can influence consumer enjoyment of foods, and reducing the fat cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::698b2ab230293612c47e07395c08aa8e
https://doi.org/10.1108/eum0000000000960
https://doi.org/10.1108/eum0000000000960
Publikováno v:
Food Control. 2:212-219
Food irradiation on a commercial scale is successfully practised in a growing number of countries. Its purpose is the control of food-borne disease and the reduction of food losses through spoilage, premature sprouting and insect infestation. The irr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b29f0964308ea5df90b387d95d97691
https://doi.org/10.1016/0956-7135(91)90189-4
https://doi.org/10.1016/0956-7135(91)90189-4