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Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves

Autor: H.L. de Kock, T.T. Shonte

Publikováno v: South African Journal of Botany. 110:167-176

University of Pretoria and the Organization for Women in Sciences for Developing Countries (OWSD) towards a PhD Scholarship for TT Shonte.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::430bb1316b6bcd13f8295f05f45319a4
https://doi.org/10.1016/j.sajb.2016.11.010

Sensory tools for the development of gluten-free bakery foods

Autor: N.N. Magano, H.L. de Kock

Publikováno v: Journal of Cereal Science. 94:102990

The appearance, taste, aroma and texture of food products, including gluten-free bakery products, is very important predictors for whether or not such products would be acceptable for consumers. Food companies that manufacture and supply gluten-free

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46ea655896dbd9b5a66be8f9af3dede0
https://doi.org/10.1016/j.jcs.2020.102990

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Sensory characteristics of wholegrain and bran-rich cereal foods - A review

Autor: H.L. de Kock, M. Hersleth, Nesli Sozer, Raija-Liisa Heiniö, Syed Ariful Alam, Martijn W.J. Noort, Kati Katina, Kaisa Poutanen

Publikováno v: Trends in Food Science and Technology, 47, 25-38
Heiniö, R-L, Noort, M W J, Katina, K, Alam, S A, Sözer, N, de Kock, H L, Hersleth, M & Poutanen, K 2016, ' Sensory characteristics of wholegrain and bran-rich cereal foods : A review ', Trends in Food Science and Technology, vol. 47, pp. 25-38 . https://doi.org/10.1016/j.tifs.2015.11.002

Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. Scope an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f23cfe54be5c464b64a1b944d24437e
http://resolver.tudelft.nl/uuid:775d8de0-33a0-444e-b2b6-52473a76e503