Zobrazeno 1 - 10
of 21 041
pro vyhledávání: '"Sensory analysis"'
Autor:
Jana Záhumenská, František Zigo, Tomáš Mihok, Mariana Kováčová, Zuzana Farkašová, Jana Výrostková, Zuzana Lacková, Mária Vargová
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 5, Pp 317-329 (2024)
The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differe
Externí odkaz:
https://doaj.org/article/a7cd3820e23b4649b3b68fea36fe57bf
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 5, Pp 382-389 (2024)
The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals wh
Externí odkaz:
https://doaj.org/article/00cc7ddc306a426084756ff9cfe05b2e
Publikováno v:
Kemija u Industriji, Vol 73, Iss 9-10, Pp 389-397 (2024)
Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in o
Externí odkaz:
https://doaj.org/article/f1278932bc59446b827bfcad8b07b7be
Autor:
Qiao Huang, Ying Liu, Lei Tian, Fuqiang Xiong, Zongjun He, Yanhui Zhao, Shuangquan Xiang, Xianping Qiu, Jianshen Yu, Tongwei Guan
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101667- (2024)
By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0–20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB e
Externí odkaz:
https://doaj.org/article/78da3f10a96d482ea12a7ea67e3cb621
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1-23 (2024)
This study examined the quality changes and shelf life of cold plasma (Cold plasma-optimized, S2: 30 kV/5 mm/6.7 min and Cold plasma-extreme, S3: 30 kV/2 mm/10 min) and thermally-treated (S4: 90°C/5 min) kiwifruit juice packed in glass and polyethyl
Externí odkaz:
https://doaj.org/article/571ae1c060394892ba09dc0fc1502f5d
Publikováno v:
Journal of Future Foods, Vol 4, Iss 4, Pp 376-382 (2024)
ABSTRACT: Taste interaction is a well-known phenomenon in sensory studies, but how to quantify the magnitude of the effect of one tastant on other taste attribute(s) is still largely unsolved, let alone further explorations from a salivary biochemist
Externí odkaz:
https://doaj.org/article/ee144e4a057249b2b274b1d5029f4c98
Autor:
Rohini Vijay Dhenge, Arjun Mohanakumar, Suhel Bhendawade, Prashant Chavhan, Sagar Deshpande, Pooja Lade, Abhijeet Gatade, Akshaya kumar Sahoo
Publikováno v:
Journal of Future Foods, Vol 4, Iss 4, Pp 353-360 (2024)
The study focuses on the physico-chemical characteristics of the wild fruit Meyna laxiflora Robyns (Alu) and fruit powder, which was gathered from the Konkan region of Maharashtra. Alu fruit powder is made by using a drying aid called maltodextrin (M
Externí odkaz:
https://doaj.org/article/2fe3cad10bc94ada979933d2e28bb56e
Autor:
Alexandros Nakas, Christina Virgiliou, Dionysia Samara, Eleni Kechri, Andreana N. Assimopoulou
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 5, Pp 497-524 (2024)
Aim: Three factors that affect the chemical composition and perceptible aroma of Retsina—a distinguished Greek wine, crafted by infusing resin harvested from the Aleppo pine (Pinus halepensis Mill.) into the fermentation process of white or rosé w
Externí odkaz:
https://doaj.org/article/4059471a5121415bbbb15aeff9c02d0e
Autor:
Marcin Kruk, Alicja Ponder, Joanna Horoszewicz, Damian Popławski, Katarzyna Król, Joanna Leszczyńska, Danuta Jaworska, Monika Trząskowska
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem. The object of the study was a comprehensive analysis o
Externí odkaz:
https://doaj.org/article/522ba366e2134459a37e1bf3e6d5bb38