Showing 161 - 180 results of 2,095 for search 'SENSORY EVALUATION OF FOOD', query time: 0.78s Refine Results
  1. 161
    Queijo Minas padrão com baixo teor de sódio e gordura: caracterização físico-química e sensorial
    Subjects: “...Food - Sodium content...”
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  2. 162
    Queijo Minas padrão com baixo teor de sódio e gordura: caracterização físico-química e sensorial
    Subjects: “...Food - Sodium content...”
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  3. 163
    The Angiotensin Converting Enzyme Inhibitory Activity of The Goat Milk Fermentation By-Product And Its Effect on Sensory Evaluation for Ice Cream
    by Hshue, Ming-Han, 薛名涵
    Published 2015
    “... is application of yeast fermented goat milk by-product (GMF) containing ACEI extracts and its sensory evaluation...”
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  4. 164
    Desenvolvimento de sorvete simbiótico de maçã e avaliação do efeito dos ingredientes na sobrevivência dos probióticos no produto e in vitro, utilizando técnicas dependentes e independentes de cultivo
    by Matias, Natalia Silva
    Published 2016
    Subjects: “...Sensory evaluation...”
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  5. 165
    Sensory perception of boar odour
    by De Kock, Henrietta Letitia
    Published 2013
    “...The research focussed on the sensory perception of boar odour; an odour problem that is sometimes...”
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  6. 166
    Barra de fruta a base de maçã e uva : caracterização físico-química e sensorial /
    Subjects: “...Avaliação sensorial....”
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  7. 167
    A study on Sensory evaluation of rice flour chiffon cake–A case study of Lion King´s parenting Bakery in Kaohsiung
    by LIU, YI-LIN, 劉怡霖
    Published 2017
    “... the sensory evaluation. The object of study was the parent of the Lion King's child baking class. 50...”
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  8. 168
    Cashew nut kernel-based prebiotic beverage: A study with consumers in different approaches for the evaluation of sensory and external factors to the product
    by Marina Cabral RebouÃas
    Published 2016
    “... with fruit juice (grape, mango and pineapple), evaluating how non-sensory attributes (external to the product...”
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  9. 169
    Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health
    by Wong, Kristin
    Published 2017
    Subjects: “...sensory...”
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  10. 170
    Caracterização físico-química e reológica de triticale (x Triticosecale wittmack) visando à aplicação em biscoito tipo cookie
    by Watanabe, Érika
    Published 2017
    Subjects: “...Food - Sensory evaluation...”
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  11. 171
    Caracterização físico-química e reológica de triticale (x Triticosecale wittmack) visando à aplicação em biscoito tipo cookie
    by Watanabe, Érika
    Published 2017
    Subjects: “...Food - Sensory evaluation...”
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  12. 172
    The Effect of Health Information on the Acceptability of a Functional Beverage with Fresh Turmeric
    by Grasso, Stephanie Marie
    Published 2018
    Subjects: “...sensory evaluation...”
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  13. 173
    Evaluation of Pigments from a Purple Variety of Atriplex hortensis L. for Use in Food Applications
    by Vila Roa, Eva Graciela
    Published 2018
    “... source of high quality protein, but may also be of interest as a potential source of natural food...”
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  14. 174
    Estudo nutricional e sensorial de açúcares cristal, refinado, demerara e mascavo orgânicos e convencionais
    by Faria, Daiara Aparecida Mendes
    Published 2016
    Subjects: “...Organic food...”
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  15. 175
    Freezing, pasteurizing, and drying effects on pomegranate juice flavor and acceptance
    by Anderson, Erika L.
    Published 2014
    Subjects: “...Sensory...”
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  16. 176
    Determination of Crispness in Breaded Fried Chicken Nuggets Using Ultrasonic Technique
    by Antonova, Irina
    Published 2014
    Subjects: “...Breaded Fried Foods...”
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  17. 177
    A food multi-mix supplement for pregnant women in the Vaal Region
    by Twenefor, Charlotte
    Published 2015
    Subjects: “...Nutrition evaluation...”
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  18. 178
    Effect of micronization on selected volatiles of chickpea and lentil flours and sensory evaluation of low fat beef burgers extended with these micronized pulse flours
    by Shariati-Ievari, Shiva
    Published 2013
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  19. 179
    Effect of micronization on selected volatiles of chickpea and lentil flours and sensory evaluation of low fat beef burgers extended with these micronized pulse flours
    by Shariati-Ievari, Shiva
    Published 2013
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  20. 180
    Efeitos da radiação gama na microbiota e no teor de vitamina C de agrião (Nasturtium officinale) orgânico minimamente processado: aceitação e intenção de compra do produto irradiado
    by Cecilia Geraldes Martins
    Published 2008
    Subjects: “... Análise sensorial ...”
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