Zobrazeno 1 - 10
of 141
pro vyhledávání: '"Koushik Adhikari"'
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and
Externí odkaz:
https://doaj.org/article/6e3d1e8f08484ddbabb3379ec76c6c5d
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 131-140 (2022)
Front-of-Package (FOP) labels highlight important nutrients and help consumers make informed decisions about food purchases. In this study, we investigated consumer comprehension, opinion, and preference associated with two different formats of FOP l
Externí odkaz:
https://doaj.org/article/b4757dc4e7c54e55831ef95b60050739
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This st
Externí odkaz:
https://doaj.org/article/d39d7abca786482ab20f0579b7183600
Autor:
Albert D. Jere, Agnes Mbachi Mwangwela, Vincent Mlotha, Uyen Thuy Xuan Phan, Koushik Adhikari
Publikováno v:
Scientific African, Vol 10, Iss , Pp e00598- (2020)
Pumpkin (Cucurbita maxima) leaves (PL) are popular indigenous vegetables consumed in Malawi and a large majority of consumers in sub-Saharan Africa. The vegetables are seasoned with peanut (Arachis hypogaea) flour and the dish is known as nkhwani ote
Externí odkaz:
https://doaj.org/article/e713f39fe22e4c8aa5e66a66531baa33
Publikováno v:
Beverages, Vol 8, Iss 2, p 25 (2022)
Consumers’ demand for ‘healthy’ food is growing at a fast pace. Beverages are one of the fastest-growing segments in the healthy food market. Kombucha is a product with a rapid market growth and is considered a ‘healthy beverage’. Kombucha
Externí odkaz:
https://doaj.org/article/edde8aa8f396418ca63713899286ec76
Publikováno v:
Foods, Vol 11, Iss 4, p 603 (2022)
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commerci
Externí odkaz:
https://doaj.org/article/a45d7ff9c6cf4959a8fbdb0a0d46acc3
Autor:
Aggrey Pemba Gama, Koushik Adhikari
Publikováno v:
Foods, Vol 11, Iss 3, p 267 (2022)
Development studies of peanut-based beverages have been ongoing for many years, but there are still challenges, especially with their sensory properties and, ultimately, consumer acceptability. As a result, peanut-based beverages are rarely found on
Externí odkaz:
https://doaj.org/article/b806ff0d99694b6382d0a02111ee1f04
Autor:
Jamal Mohammed, Catherine E. Belisle, Shangci Wang, Rachel A. Itle, Koushik Adhikari, Dario J. Chavez
Publikováno v:
Horticulturae, Vol 7, Iss 12, p 516 (2021)
Peach production in Georgia, USA, extends from mid-May to mid-August. Multiple cultivars are commercially grown in the U.S., and each cultivar has unique fruit quality characteristics, which could influence consumer perception and acceptability. Amon
Externí odkaz:
https://doaj.org/article/998b6905ec394e55b2b68eff793c2892
Publikováno v:
Foods, Vol 9, Iss 12, p 1746 (2020)
This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were identified using
Externí odkaz:
https://doaj.org/article/45f44c1e57b04bf1948ccc864397ace2
Publikováno v:
Research in Learning Technology, Vol 24, Iss 0, Pp 1-13 (2016)
This is contribution no. 16-114-J from the Kansas Agricultural Experiment Station.The Kansas State University Open/Alternative Textbook Initiative provides grants to faculty members to replace textbooks with open/alternative educational resources (OA
Externí odkaz:
https://doaj.org/article/e71d317696b748dc808b5e033e4b08ef