Zobrazeno 1 - 10
of 261
pro vyhledávání: '"overall acceptability"'
Autor:
Lingiardi, Nadia, Godoy, Ezequiel, Arriola, Ileana, Cabreriso, María Soledad, Accoroni, Cecilia, Balzarini, María Florencia, Arribas, Alberto, Reinheimer, María Agustina
Publikováno v:
Nutrition & Food Science, 2022, Vol. 53, Issue 1, pp. 93-111.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-02-2022-0032
Autor:
Elena Bartkiene, Giedre Kungiene, Vytaute Starkute, Dovile Klupsaite, Egle Zokaityte, Darius Cernauskas, Egle Kamarauskiene, Fatih Özogul, João Miguel Rocha
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics – chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (
Externí odkaz:
https://doaj.org/article/1488d866aef545cbb1847c6c02c1b0b4
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 3057-3062 (2022)
Labneh is one of the most consumed dairy products in the Lebanese community, on breakfast, as a snack or on dinner, plane or mixed with herbs. Its various health benefits plus its acceptability among people makes it an important part of the Lebanese
Externí odkaz:
https://doaj.org/article/a5318ae0c36a46aaab9d3e7fa48d510a
Publikováno v:
Acta Scientiarum: Animal Sciences, Vol 45, Iss 1 (2023)
The present study was undertaken in order to evaluate the growth performances and meat quality of three indigenous chickens phenotypes reared under extensive conditions in the region of Chlef in Algeria. A week after hatching, 3 random groups of 35 c
Externí odkaz:
https://doaj.org/article/cf32b19046184682add40beb08cf95db
Autor:
Nusrat Jan, H. R. Naik, Gousia Gani, Omar Bashir, Tawheed Amin, Sajad Mohd Wani, Shakeel Ahmad Sofi
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-12 (2022)
Abstract This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant
Externí odkaz:
https://doaj.org/article/461fad7710024197aefdbf0fae082f88
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 44, Iss 2, Pp 466-473 (2022)
To satisfy customers, the quality of watermelon should not deteriorate throughout the value chain. Hence, this study aimed to evaluate the effects of storage alternative (plastic shade, zero energy cool chamber, naturally ventilated onion storage,
Externí odkaz:
https://doaj.org/article/bd3a2fbc327744c6a394c1cc658ff744
Autor:
Ghan Shyam Abrol, Ashwani Kumar, Ranjit Pal, Amit Kumar Singh, Priyanka Sharma, Gaurav Sharma
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2022)
Abstract The effect of three independent variables i.e. blanching time (3- 7 minutes), L-ascorbic acid (25-75 mg) and lemon juice (2.5-7.5 mL) was studied on the quality of spinach- lemon- tulsi ready-to-serve (RTS) beverage. The process was optimize
Externí odkaz:
https://doaj.org/article/0a56a958547247ab91a0c6eb2760c11e
Autor:
R. Pandiselvam, V. Prithviraj, M. R. Manikantan, P. P. Shameena Beegum, S. V. Ramesh, Anjineyulu Kothakota, A. C. Mathew, K. B. Hebbar, Cristina Maria Maerescu, Florin Leontin Criste, Claudia Terezia Socol
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments
Externí odkaz:
https://doaj.org/article/8ed7f804447c4faa8ddf3129a0177e5e
Akademický článek
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Autor:
Babić-Milijašević Jelena, Milijašević Milan, Lilić Slobodan, Đinović-Stojanović Jasna, Borović Branka, Jovanović Jelena, Nikolić Aleksandra
Publikováno v:
Biotechnology in Animal Husbandry, Vol 37, Iss 3, Pp 213-222 (2021)
The aim of this research was to monitor changes of selected sensory properties and instrumental colour parameters (L*, a*, b*) of vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fill
Externí odkaz:
https://doaj.org/article/5a5bab40311a4ab689c09a419d142640