Zobrazeno 1 - 10
of 293
pro vyhledávání: '"sensory descriptive analysis"'
Autor:
Threethip Chuensun, Teera Chewonarin, Witida Laopajon, Rajnibhas Sukeaw Samakradhamrongthai, Worrapob Chaisan, Niramon Utama-ang
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e40094- (2024)
Lingzhi mushroom (Ganoderma lucidum) is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary supplements, and tea. However, its use is limited due to factors such as bitter
Externí odkaz:
https://doaj.org/article/d86020a36d294dcd92923b3a17732dba
Publikováno v:
Foods, Vol 13, Iss 10, p 1504 (2024)
Sensory descriptive analysis of aged feng-flavored Baijiu liquor indicated notable differences in samples of different ages. The samples of freshly distilled Baijiu and those with shorter storage times exhibit bran and fresh green flavors, whereas, w
Externí odkaz:
https://doaj.org/article/c57cf8d965fd4214a49e2d49377f51a6
Akademický článek
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Publikováno v:
Heliyon, Vol 9, Iss 1, Pp e12862- (2023)
The assessment of different aroma families on tropical fruit aroma perception is still not well understood. This study aimed to investigate the effect of esters and volatile thiols on tropical fruit aroma perception in white wines. Four levels of thi
Externí odkaz:
https://doaj.org/article/d79bf195bdb84da4a31f71117b70e548
Autor:
Elli Goulioti, David W. Jeffery, Alexandros Kanapitsas, Despina Lola, Georgios Papadopoulos, Andrea Bauer, Yorgos Kotseridis
Publikováno v:
Molecules, Vol 28, Iss 13, p 5016 (2023)
Despite Xinomavro (Vitis vinifera L.) being a well-known noble red grape variety of northern Greece, little is known about its ‘‘bouquet’’ typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were anal
Externí odkaz:
https://doaj.org/article/7d264889685647909c03e0a2aef1bfee
Publikováno v:
Foods, Vol 12, Iss 7, p 1426 (2023)
Breeding programmes count on stable trained panels that support breeding evaluation selections. This work aimed to evaluate the performance of a small expert panel in the join IRTA-PFR breeding programme to validate its use in the sensory assessments
Externí odkaz:
https://doaj.org/article/4c19ddc4866946bea2451df42f986241
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 773-783 (2021)
The increasing need for sustainable food choices places a demand on developing palatable foods from lower impact production and with a suitable shelf-life. In this context, knowledge of the sensory properties of whole sterilised chickpeas is required
Externí odkaz:
https://doaj.org/article/22d3fe833e744852b0515a41ca340df5
Akademický článek
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Autor:
Niki Alexi, Konstantina Sfyra, Eugenia Basdeki, Evmorfia Athanasopoulou, Aikaterini Spanou, Marios Chryssolouris, Theofania Tsironi
Publikováno v:
Foods, Vol 11, Iss 14, p 2017 (2022)
The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginnin
Externí odkaz:
https://doaj.org/article/4a6ab1785ed043a3a29538b0db93e31c
Autor:
Macarena Farcuh, Bill Copes, Gaelle Le-Navenec, Juan Marroquin, Dario Cantu, Kent J. Bradford, Jean-Xavier Guinard, Allen Van Deynze
Publikováno v:
Food Chemistry: X, Vol 8, Iss , Pp 100107- (2020)
Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical properties (rind/flesh color, firmness, soluble solids, acidity),
Externí odkaz:
https://doaj.org/article/42bbb680d59a438d9d8523db99ceff8a