Showing 61 - 80 results of 132 for search 'SENSORY EVALUATION OF FOOD', query time: 1.19s Refine Results
  1. 61
    Modelling, Simulation, and Optimisation of Reverse Osmosis Process with Application in Wastewater Treatment and Food Processing
    by Al-Obaidi, Mudhar A.A.R.
    Published 2019
    “...Reverse Osmosis (RO) is a membrane-based separation process applied in several industrial and food...”
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  2. 62
    Effects of Emulsion Coatings on the Internal Quality and Shelf Life of Eggs
    by Torrico, Damir Dennis
    Published 2010
    Subjects: “...Food Science...”
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    Others
  3. 63
    Utilisation of traditional and indigenous foods in the North West Province of South Africa / Sarah Tshepho Pona Matenge
    by Matenge, Sarah Tshepho Pona
    Published 2013
    Subjects: “...Indigenous and traditional plant foods...”
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  4. 64
    Utilisation of traditional and indigenous foods in the North West Province of South Africa / Sarah Tshepho Pona Matenge
    by Matenge, Sarah Tshepho Pona
    Published 2013
    Subjects: “...Indigenous and traditional plant foods...”
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  5. 65
    Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition
    by Dovi, Koya Ange Pamela
    Published 2015
    “... on the nutritional quality, instrumental, sensory characteristics and consumer evaluation of the biscuits. Composite...”
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  6. 66
    Sensations hédoniques impliquées dans le contrôle de la prise alimentaire chez l'homme : alliesthésie alimentaire et Rassasiement sensoriel spécifique
    by Romer, Michael
    Published 2011
    Subjects: “...Food intake...”
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  7. 67
    The development of an innovative culinary product prepared from green leafy vegetables for the urban consumer
    by Bupo, Ana Dinorah
    Published 2020
    Subjects: “...Consumer and Food Science...”
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  8. 68
    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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  9. 69
    Evaluation of alternative fat and sweetener systems in cupcakes
    by Pong, Lisa
    Published 2014
    “... objective measurements of the batter and the baked cupcakes, and sensory evaluation of the cupcakes...”
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    Others
  10. 70
    High pressure processing of fresh tuna fish and its effects on shelf life
    by Zare, Zahra
    Published 2004
    Subjects: “...Agriculture -- Food Science and Technology...”
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    Others
  11. 71
    Shelf life extension of preformed pizza using ultraviolet light
    by Mohammadbeygy, Tina
    Published 2014
    Subjects: “...Agriculture - Food Science and Technology...”
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    Others
  12. 72
    Functional properties of bambara groundnut (Vigna subterranea (L.) Verdc.) non-starch polysaccharides in model and food systems
    by Diedericks, Claudine Florett
    Published 2015
    Subjects: “...Food -- Polysaccharide content...”
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  13. 73
    Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties
    by Balestra, Federica <1979>
    Published 2009
    “... affect final products’ textural and sensorial properties. The study of dough rheology has been a very...”
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    Doctoral Thesis
  14. 74
    Evaluation of the texture and the freezing and melting properties for vanilla ice cream of varied fat content
    by Aime, David B.
    Published 2007
    “... the highest values for flow behavior. Only in trial 1 did the sensory results for viscosity, smoot ness...”
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  15. 75
    Characterization of pulsed light treatment on the shelf-life and safety of vacuum packaged cold smoked salmon
    by Pollock, Allison Maureen.
    Published 2007
    Subjects: “...Radiation preservation of food....”
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    Others
  16. 76
    Analyse sensorielle temporelle descriptive et hédonique
    by Thomas, Arnaud
    Published 2016
    Subjects: “...Sensory analysis...”
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  17. 77
    Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA
    by Long, Kristine A.
    Published 2014
    Subjects: “...Flour as food...”
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    Others
  18. 78
    Etude de l’effet des constituants de la matrice des cognacs sur les dynamiques de libération et de perception des composés d’arôme.
    by Fiches-Cescutti, Guillaume
    Published 2014
    Subjects: “...Sensory analysis...”
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  19. 79
    Etude de l'effet combiné des fibres et des protéines sur la satiété et influence des paramètres psychologiques
    by Lesdema, Aurélie
    Published 2012
    Subjects: “...Food behaviour...”
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  20. 80
    Development of a healthy snack for children with HIV/AIDS or compromised immunity
    by Erasmus, Valerie
    Published 2010
    Subjects: “...Snack food...”
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