Zobrazeno 1 - 10
of 7 906
pro vyhledávání: '"Sensory Properties"'
Autor:
Agataliz Coronado, Kori Tocto, Fernando Tello, Roger Ruiz, Jessy Vásquez, Grisel Chiroque, Melina L. M. Cruzado-Bravo, Erick Saldaña, Juan D. Rios-Mera
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-9 (2024)
Abstract This study aimed to investigate the impact of reduction of salt content (from 1.5 to 0.75%), the technique of mixing half of the salt content with animal fat, and the salt particle size on the instrumental texture, cooking losses, diameter r
Externí odkaz:
https://doaj.org/article/40094a690635482f8558c4ba2de3aa7b
Autor:
Daniel Asfaw Kitessa
Publikováno v:
Annals of Microbiology, Vol 74, Iss 1, Pp 1-8 (2024)
Abstract Fermentation is the oldest biotechnology in which a metabolic process carried out without the involvement of oxygen. It is one of the food processing methods that improve the nutrient contents and sensorial properties with potentially reduci
Externí odkaz:
https://doaj.org/article/6d0c79aca4d248f6ac2a6147763147ea
Autor:
Narmin Nabeghvatan, Sahar Kabiri, Neda Sadat Aghayan, Somayyeh Farhang Holighi, Davoud Jafarzadeh, Rose Leson
Publikováno v:
Journal of Nuts, Vol 15, Iss 3, Pp 219-230 (2024)
Active biodegradable films prepared from polylactic acid (PLA)/roselle calyx extract (RCE)/Zinc Oxide Nanorod (ZnO-N) were fabricated as natural packaging materials for hazelnuts protection against microbial contamination and lipid oxidation. The PLA
Externí odkaz:
https://doaj.org/article/cc5f5e558bc24ba8a4cb4e0f37dfc405
Autor:
Julien Soulat, Valérie Monteils
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 1439-1453 (2024)
Here we used individual data on three cattle categories (young bulls, n = 154; heifers, n = 154; and cull cows, n = 341). As rearing managements are very specific to the animal category, a model was developed for each category of cattle, using binomi
Externí odkaz:
https://doaj.org/article/1e06eb7345644fba91c21df28176060d
Autor:
Rosaria Marino, Mariangela Caroprese, Antonella della Malva, Antonella Santillo, Agostino Sevi, Marzia Albenzio
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 868-879 (2024)
The fatty acids profile of meat can be influenced by the amount and type of the lipid supplemented in animal feeding with a modulation of the rumen biohydrogenation of dietary polyunsaturated fatty acids (P UFA). Therefore, the aim of the present stu
Externí odkaz:
https://doaj.org/article/253563155cf44d25894784c9b2c373cb
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 187-193 (2024)
The numb taste profiles of green pepper samples collected from seven regions in Sichuan and Chongqing were characterized by time-intensity (TI) sensory evaluation, and the contents of the major numb-taste components of these samples were determined b
Externí odkaz:
https://doaj.org/article/824d418dab0146c691e7418f621f1951
Autor:
Rajiv B. Kale, Abhishek D. Gavhane, Shailendra S. Gadge, Shivam Y. Gaikwad, Sharadveer Singh, Kiran S. Khandagale, Rohini Bhat, Sagar M. Wayal, Vijay Mahajan
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
The genus Allium is a prominent member of the Amaryllidaceae family and encompasses approximately 1,063 species worldwide. These diverse species vary in appearance and flavor but they share biochemical similarities. Underutilized Alliums present a pr
Externí odkaz:
https://doaj.org/article/0176476063484aec9de912a2cb18ee16
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101693- (2024)
Ningxia is one of the well-known wine producing regions in China. However, the oenological and aroma characteristics of indigenous yeasts remains hidden. The fermentative and oenological properties including stress resistance, hydrogen sulfide, foam
Externí odkaz:
https://doaj.org/article/08cdc86689574ce7995c9cbacb6781be
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101525- (2024)
In this study, three fermentation treatments of spontaneous fermentation (SF), direct inoculation of CECA (YF), and inoculation with CECA after addition of dimethyl dicarbonate (YDF) were carried out. Multivariate statistical analysis approved that C
Externí odkaz:
https://doaj.org/article/31e42aab9a40417ba5271af2d2b12add
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e36868- (2024)
Fried food safety and quality are crucial concerns for consumers and the food industry due to the deterioration of oil quality and the loss of sensory properties during repeated frying. The current study investigated the use of leaf extracts from end
Externí odkaz:
https://doaj.org/article/a132a42ed04447d0aa58aa7877cc3ab0