Zobrazeno 1 - 10
of 4 575
pro vyhledávání: '"Sensory characteristics"'
Autor:
Alexandru Usturoi, Bogdan - Vlad Avarvarei, Catalin - Emilian Nistor, Cristina Simeanu, Madalina Alexandra Davidescu, Marius Giorgi Usturoi
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 57, Iss 2, Pp 187-193 (2024)
The transformation of milk into acidic products has led to a significant increase in its nutritional and biological value. Containing all the components of milk, but in a more easily digestible form, readily metabolizable calcium, significant amounts
Externí odkaz:
https://doaj.org/article/89468e7d0cfb4c99aa5688e4bcbdf38d
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 292-300 (2024)
To examine the variances in volatile organic compounds (VOCs) and sensory attributes across various hop cultivars, an analytical approach was employed. Specifically, gas chromatography-ion mobility spectroscopy (GC-IMS), gas chromatography-mass spect
Externí odkaz:
https://doaj.org/article/04fce91790f04a69b2c29f2f7b5c08f3
Publikováno v:
Macromol, Vol 4, Iss 3, Pp 533-543 (2024)
This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60
Externí odkaz:
https://doaj.org/article/9beb3a49f77949e5adf0be095c7843a5
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 121-142 (2024)
This research presents a comprehensive analysis of the physicochemical and sensory attributes of green and roasted coffee beans from Rwanda, Colombia, Ethiopia, and Peru. Advanced image processing tools were utilized for defect analysis. Water act
Externí odkaz:
https://doaj.org/article/7f8c6874a26c4ecfa9af55522e6b1610
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 47-55 (2024)
In order to clarify the sensory characteristics of Shine Muscat grape and build its scientific and perfect sensory wheel, this study established a sensory evaluation group to systematically evaluate the sensory characteristics of Shine Muscat grape s
Externí odkaz:
https://doaj.org/article/420bd69512184198a8a4570f0e3d470c
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101566- (2024)
Red pepper (Capsicum annuum var. conoides) is commonly used for dried pepper production in China, and the drying process, particularly the during duration, profoundly affects its quality. The findings indicate that prolonged exposure to high temperat
Externí odkaz:
https://doaj.org/article/b272e4208d7743b9bda82581d22e2b00
Autor:
Sina Zargarchi, Johann Hornbacher, Sherif M. Afifi, Solmaz Saremnezhad, Deniz Günal‐Köroğlu, Esra Capanoglu, Tuba Esatbeyoglu
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1108-1125 (2024)
Abstract In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro‐discharges, glow discharges, and glidin
Externí odkaz:
https://doaj.org/article/10b4d96c0fda4a0eb8a04ab949b548fc
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 1, Pp 18-26 (2024)
Table grapes that have lost their marketable appearance are considered waste products. However, such grapes still possess some technological properties that make it possible to use them as a raw material for wine and grape spirits. This research feat
Externí odkaz:
https://doaj.org/article/16e14408e5c147fcb8c10e75a7df7b27
Autor:
Shah Ahmed Belal, Jong-Hyun Jung
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 2, Pp 387-397 (2024)
Pork quality is determined by several attributes, among which odor and taste are the utmost significant. Therefore, this study was aimed to assess the effects of boar odor hormone concentration on the quality traits and sensory acceptability of pork.
Externí odkaz:
https://doaj.org/article/69227bc3dad74edea6ebc8c822d2f9ed
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34060- (2024)
The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties. Soaking increased weekly, the phenolic content by 40.86 ± 0.3 mg GAE/100 g (gallic acid equi
Externí odkaz:
https://doaj.org/article/6c380fea9f894dd398fb3bfc283efd42