Zobrazeno 1 - 10
of 325
pro vyhledávání: '"Sensory analyses"'
Autor:
Marc Plantevin, Cécile Thibon, Jean-Cristophe Barbe, Sophie Tempère, Sixtine Blandeau, Julien Lecourt, Lucile Dijsktra, Georgia Lytra, Philippe Darriet, Cornelis van Leeuwen
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Among potential changes, modifying plant material (i.e., clones, rootstocks and varieties) is
Externí odkaz:
https://doaj.org/article/7cca93f68c59454d8f8b74ddcc74c012
Autor:
Luiz Monteiro dos Santos Junior, Bruno Kaleb dos Santos Almeida, Paulo Roberto Brasil Santos, Hérlon Mota Atayde
Publikováno v:
Cadernos Cajuína, Vol 9, Iss 2 (2024)
Fresh samples of charutinho (Hemiodus spp.) were used to prepare four fish pickles formulations: F1 = 55v4s, F2 = 55v5s, F3 = 45v4s e F4 = 45v5s), which differ in the percentual content of alcohol vinegar and common iodized salt, indicated by numbers
Externí odkaz:
https://doaj.org/article/3ba30968d1374fe7918affe8bf670330
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The aim of the study was to develop and analyze various black chokeberry (Aronia melanocarpa (Michx.)) products using waste-free treatment technology. The chemical composition of black chokeberry berries, and various processed products made
Externí odkaz:
https://doaj.org/article/fb62b75659bd42f4b1bf525a2a8454c7
Autor:
Reine Abi Khalil, Sophie Yvon, Christel Couderc, Loubnah Belahcen, Gwenaelle Jard, Delphine Sicard, Frédéric Bigey, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Hélène Tormo, Marie-José Ayoub
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 2, Pp 868-883 (2023)
ABSTRACT: Labneh Ambaris is a traditional Lebanese dairy product typically made using goat milk in special earthenware jars. Its production is characterized by the regular additions of milk and coarse salt, all while draining the whey throughout a pr
Externí odkaz:
https://doaj.org/article/39100bd5eba34d1f848edf31bd22e5b9
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 72 (2023)
This article reports on a pilot experiment conducted on STEM teaching (Science, Technology, Engineering, and Mathematics) within the context of orientation teaching, wherein young pupils take on the role of “young researchers”. Twenty-six pupils
Externí odkaz:
https://doaj.org/article/68714ba9c0d34f8bb33bdc01ea8411ac
Publikováno v:
Foods, Vol 12, Iss 18, p 3460 (2023)
Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be an alternative to meat but their low biological value proteins can be
Externí odkaz:
https://doaj.org/article/d885603cc23345f2826d41b3f027690e
Publikováno v:
Tehnički Glasnik, Vol 16, Iss 4, Pp 530-536 (2022)
Due to possible various physiological errors in sensory testing, regardless of knowledge and experience, it is necessary to control the results and assessors. This paper aims the possibility of some statistical tools based on laboratory control chart
Externí odkaz:
https://doaj.org/article/516abd66aca5423e9d21c5573e1f1a15
Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 13, p 2584 (2023)
The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substit
Externí odkaz:
https://doaj.org/article/55dfc4a394634fa39b87900dc14c333f
Publikováno v:
TÜRK TURİZM ARAŞTIRMALARI DERGİSİ / JOURNAL OF TURKISH TOURISM RESEARCH. 4(3):2087-2101
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=888926