Showing 1 - 5 results of 5 for search 'SENSORY EVALUATION OF FOOD', query time: 0.96s Refine Results
  1. 1
    Developing sensory evaluation methods for consumers with low-literacy levels applicable in developing countries
    by Kamdem Mademgne, Joseph Dorys
    Published 2016
    “...Conventional consumer sensory methods take literacy and language capabilities for granted...”
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  2. 2
    Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties
    by Makame, James
    Published 2021
    “...The sensory and nutritional quality of orange-fleshed sweet potato (OFSP) crisps can be optimized...”
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  3. 3
    Sensory and physico-chemical analysis of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness
    by Nyembwe, Patricia
    Published 2021
    “.... Descriptive sensory evaluation was conducted with a trained panel to rate the intensity of aroma and flavour...”
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  4. 4
    The effect of replacing electrolytic iron in a multi-micronutrient fortification mix with sodium iron(III) ethylenediaminetetraacetate (NaFeEDTA) on the sensory properties of porridge from maize meal
    by Sifelani, Justice Bhekizulu
    Published 2016
    “... sensory evaluation to test for difference or similarity and a consumer acceptance test (n = 80 consumers...”
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  5. 5
    Stability of curcuminoids in turmeric oleoresin : effects of light exposure antioxidants and metal chelation
    by Moonaisur, Nishanie
    Published 2016
    “...*a*b* colour space values and colour evaluation by a trained sensory panel. Turmeric oleoresin...”
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