Zobrazeno 1 - 10
of 26
pro vyhledávání: '"sensorial characterization"'
Autor:
SONIA AMARIEI, GEORGE GUTT, CRISTINA E. HRETCANU, ANA LEAHU, MIRCEA A. OROIAN, MARIA POROCH-SERIŢAN, ALICE I. ROŞU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 17, Iss 3, Pp 227-238 (2016)
The main aim of the present paper is to find out whether the addition of essential oils determines better oxidation stability and positive change of sensory and hedonic perception of edible oils. The oxidation stability of sunflower, corn and grape s
Externí odkaz:
https://doaj.org/article/54b0c2a910a843aaae77b81c0dade4f8
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 4, Pp 29-32 (2009)
Panada is a traditional food product of Monte Acuto area (Sardinia, Italy). It is made of an envelope of pasta filled with pork meat and fat and then thoroughly cooked. In this study a microbiological and sensorial characterization was carried out on
Externí odkaz:
https://doaj.org/article/2ad257b3219342e3b377627167e32d7d
Autor:
Francesca Venturi, Isabella Taglieri, Gianpaolo Andrich, Angela Zinnai, Y. Xiaoguo, Chiara Sanmartin
Publikováno v:
Acta Alimentaria. 46:336-345
With the aim to determine the influence of packaging in preserving the quality of wine, in this research project the chemical and sensorial evolution of a red wine stored in different packaging materials (glass bottles vs multilayer Tetrabriks®) has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::408e925096ee624605b6d577b09d2593
https://doi.org/10.1556/066.2017.0001
https://doi.org/10.1556/066.2017.0001
Autor:
A. Nari, Chiara Sanmartin, Angela Zinnai, Isabella Taglieri, Francesca Venturi, Gianpaolo Andrich
Publikováno v:
Agrochimica.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7606bb5929826f33e351be958585adaf
https://doi.org/10.12871/00021857201635
https://doi.org/10.12871/00021857201635
Autor:
Isabella Taglieri, Francesca Venturi, Gianpaolo Andrich, Chiara Sanmartin, Angela Zinnai, Y. Xiaoguo
Publikováno v:
Agrochimica.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f2c3947dc22f6fa1d0478f9f28645c7
https://doi.org/10.12871/0021857201627
https://doi.org/10.12871/0021857201627
Autor:
Jesús Rodríguez-Miranda, José Manuel Juárez-Barrientos, Pablo Díaz-Rivera, Emmanuel de Jesús Ramírez-Rivera, Erasmo Herman-Lara, José Andrés Herrera-Corredor, María Isabel Hernández-Serrano, Lorena Guadalupe Ramón-Canul
Publikováno v:
Volume: 41, Issue: 2 213-220
Turkish Journal of Veterinary and Animal Sciences
Turkish Journal of Veterinary and Animal Sciences
The purpose of this study was to typify goat cheese and determine the relationship among climatic factors, production systems,milk quality, and their impact on the physicochemical, instrumental, and sensory properties and consumer preference by path
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4954c69b23c434a318ce8fed9ddaafcf
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/39327/463530
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/39327/463530
Autor:
Christian Scarano, Sebastiano Virgilio, E.P.L. De Santis, M.N. Rosa, Salvatore Gonario Virdis, G. Pulighe, G. Terrosu
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 4, Pp 29-32 (2009)
Panada is a traditional food product of Monte Acuto area (Sardinia, Italy). It is made of an envelope of pasta filled with pork meat and fat and then thoroughly cooked. In this study a microbiological and sensorial characterization was carried out on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05f194c05d3abd9fc63a78cd304b06f3
http://www.pagepressjournals.org/index.php/ijfs/article/view/1398
http://www.pagepressjournals.org/index.php/ijfs/article/view/1398
Autor:
Principal, Judith, Barrios, Carlos, Colmenárez, David, D´ Aubeterre, Ramón, Graterol, Zaida, Fuselli, Sandra, García de La Rosa, Susana
Publikováno v:
Zootecnia Tropical, Volume: 31, Issue: 2, Pages: 119-128, Published: JUN 2013
El objetivo de este trabajo fue determinar las características físico-químicas y sensoriales de la miel de Apis mellifera producida en los estados Lara y Yaracuy. A 30 mieles fueron practicados los siguientes análisis: acidez total,% de humedad,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______621::950806d3e53f9948a5ffd81760269aa7
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0798-72692013000200002&lng=en&tlng=en
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0798-72692013000200002&lng=en&tlng=en
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