Zobrazeno 1 - 10
of 3 262
pro vyhledávání: '"SENSORY ATTRIBUTES"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 4, Pp 323-339 (2024)
The objective of this study was to determine the biogenic amine levels and quality parameters of Atlantic salmon fillets packaged with a low level of carbon monoxide and varied concentrations of carbon dioxide and stored at 1°C. For this purpose, am
Externí odkaz:
https://doaj.org/article/d8d33cb4a2df4838b58162d637ad6180
Publikováno v:
Journal of Consumer Marketing, 2024, Vol. 41, Issue 5, pp. 477-490.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/JCM-11-2021-5016
Autor:
Lee Hyo-Jeong, Kim Sung Ryul, Kim Byoung Soo, Lee Suhyun, Yi Yoon Ju, Jeon Han Byol, Son Minkyo, Park Kyunghye, Park Chun Ho, Oh Heemuk, Lee Jun Bae, Park Jun Dong
Publikováno v:
Applied Rheology, Vol 34, Iss 1, Pp 215-25 (2024)
We propose a predictive model for various sensory textures utilizing machine learning techniques based on the largest rheology and panel-tested sensory texture database ever assembled. In addition to the conventional rheological parameters typically
Externí odkaz:
https://doaj.org/article/6007fffb4547455d850601452ca6b5d6
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 157-167 (2024)
The aroma and taste profiles of Qingxiang Tieguanyin tea from different regions were determined through sensory evaluation and quantitative descriptive analysis of sensory attributes. By gas chromatography-mass spectrometry (GC-MS), biochemical compo
Externí odkaz:
https://doaj.org/article/49485e296a74438c9c1a4a2670b552c2
The contribution of commonly consumed edible insects to nutrition security in the Eastern D.R. Congo
Autor:
Jackson Ishara, Rehema Matendo, Jeremiah Ng’ang’a, Shahida Anusha Siddiqui, Saliou Niassy, Karume Katcho, John Kinyuru
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Edible insects are perceived as an incredible opportunity to mitigate the major challenge of sustainably producing healthy foods for a growing world population in the face of climate change uncertainties over the coming decade. In this study
Externí odkaz:
https://doaj.org/article/54150726296f4e35a1eca9829a0c269c
Autor:
Mahfujul Alam, Mipahur Jannat, Nayon Datta, Mir Meahadi Hasan, Asraful Alam, Md. Ashrafuzzaman Zahid, Md. Shakir Moazzem, Mohammad Mainuddin Molla, Mrityunjoy Biswas
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100448- (2024)
Coconut is cultivated in tropical and subtropical areas across the globe because of its diverse applications, particularly in terms of its nutritional and therapeutic benefits. In order to enhance the shelf life of coconut meat while maintaining its
Externí odkaz:
https://doaj.org/article/b71d621482104c2aaca62ffb654a81d8
Autor:
Sathivel Thivijan, Dayani Pavalakumar, Chathuri J. Gunathunga, Lanka J. S. Undugoda, Pathmalal M. Manage, Ruwani N. Nugara, Pasan C. Bandara, Kasun M. Thambugala, Fahad Al-Asmari, Itthayakorn Promputtha
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 14 (2024)
This study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains
Externí odkaz:
https://doaj.org/article/df0125fea13d44dcacc40b4189ef14d1
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Guava fruit is widely cultivated around the world. This fruit is enriched in fibre, vitamins (A, B and C), minerals and bioactive compounds. This study is aimed towards increasing the nutritional quality of cookies by fortification with guava cultiva
Externí odkaz:
https://doaj.org/article/d5673642670645c497ccee4d7ed1ae12
Autor:
Jéssica da Silva Matos, Paula Zambe Azevedo, Juliana Ely Granato Costa, Heloísa de Fátima Mendes Justino, Carlos Victor Lamarão, Edgar Aparecido Sanches, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100848- (2024)
The surging demand for dairy alternatives has elevated plant-based beverages in the food industry, with Ultra-High Temperature (UHT) processing playing a pivotal role in ensuring their safety, extended shelf life, and quality. This review succinctly
Externí odkaz:
https://doaj.org/article/7b3905c54637455fa03bde1fbec60436
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100579- (2024)
The opuntia stricta fruit, known for its nutritional richness and abundant secondary metabolites, offers significant potential for value-added food products. This study aimed to develop a novel ketchup formulation by substituting varying proportions
Externí odkaz:
https://doaj.org/article/6c18046f79474498af28407b7d81c331