Search Results - "sensory evaluation"

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EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE

by Annis Catur Adi, Mahmud Aditya Rifqi, Merryana Adriani, Farapti Farapti, Nila Reswari Haryana, Junaida Astina
Published 2020-09-01

Subjects: “...sensory evaluation...”

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Article

22

Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries

by A. Gámbaro, L. Raggio, A. C. Ellis, M. Amarillo
Published 2014-06-01

Subjects: “...sensory evaluation...”

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Article

23

Formulation, Organoleptic Evaluation, and Acceptability of Various Teas from Underutilized Nutritious Herbs Compared with Marketed Chinese and Yellow Lipton Tea

by Elijah Edache Ehoche, Parth Patel, Chijioke Madu, Johnson Adejoh
Published 2021-02-01

Subjects: “...Sensory evaluation...”

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Article

24

Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour

by Abiodun Omowonuola Adebayo-Oyetoro, Oladeinde Olatunde Ogundipe, Funmilola Kehinde Lofinmakin, Femi Fidelis Akinwande, Deborah Oladotun Aina, Samuel Ayofemi Olalekan Adeyeye
Published 2017-01-01

Subjects: “...sensory evaluation...”

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Article

25

Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

by Miroslav Jůzl, Markéta Piechowiczová, Kamila Řehůřková
Published 2019-05-01

Subjects: “...sensory evaluation...”

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Article

26

Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles

by Bojan Antonic, Dani Dordevic, Simona Jancikova, Denisa Holeckova, Bohuslava Tremlova, Piotr Kulawik
Published 2021-01-01

Subjects: “...sensory evaluation...”

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Article

27

Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance

by Belén García-Gómez, Ángeles Romero-Rodríguez, Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro, Manuel Vázquez
Published 2019-01-01

Subjects: “...sensory evaluation...”

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28

EXTEND THE SHELF LIFE AND IMPROVING SENSORY PROPERTIES OF WHITE SOFT CHEESE BY ADDING CELERY …..LEAVES

by awda & et al.
Published 2019-12-01

Subjects: “...apium gravioules, sensory evaluation, bacteria, lipid....”

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Article

29

Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran

by Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop
Published 2015-11-01

Subjects: “...wheat bran , pretzel quality, sensory evaluation...”

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Article

30

Evaluation of selected parameters of edam type cheese packed under foil with natural antimicrobial agents

by Alena Saláková, Libor Kalhotka, Miroslav Jůzl, Eva Burdová, Gabriela Růžičková, Zdenka Pšeničková, Tomáš Obr
Published 2019-07-01

Subjects: “...sensory evaluation...”

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Article

31

Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

by Camille Georges, Hamza Daroub, Imad Toufeili, Hussain Isma’eel, Ammar Olabi
Published 2018-01-01

Subjects: “...sensory evaluation...”

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Article

32

Processing of mixed fruit juice from mango, orange and pineapple

by Sajeda Begam, Pabitra Chandra Das, Poly Karmoker
Published 2018-08-01

Subjects: “...sensory evaluation...”

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Article

33

The Constrained Median: A Way to Incorporate Side Information in the Assessment of Food Samples

by Marc Sader, Raúl Pérez-Fernández, Lotta Kuuliala, Frank Devlieghere, Bernard De Baets
Published 2020-03-01

Subjects: “...sensory evaluation...”

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Article

34

Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage

by Rafael Fagnani, Ana Amélia Nunes Puppio, Emely Osti Zanon

Subjects: “...sensory evaluation...”

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Article

35

The effect of vaacum packaging, chitosan edible film and coating on the sensory evaluation of Spangled emperor (Lethrinus nebulosus) raw fillets stored in refrigerato

by M Karimi Rezaabad, A Khodanazary, SM Hosseini
Published 2018-03-01

Subjects: “...Sensory Evaluation...”

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Article

36

Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)

by Nelson Gutiérrez G., Claudia Amorocho C., Angélica Sandoval A., Yaneth Ruíz O.
Published 2015-01-01

Subjects: “...sensory evaluation...”

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Article

37

Functional Properties and Sensory Evaluation of Cream Mixed Vegetable and Dairy Sadeghizadeh yazdi J(Ph.D)1,Mazaheri Tehrani M(Ph.D) 2, Habibi M.B(Ph.D) 3, Razavi S.M.A(Ph.D)4

by J Sadeghizadeh yazdi, M Mazaheri Tehrani, M.B Habibi, S.M.A Razavi
Published 2017-01-01

Subjects: “...sensory evaluation...”

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Article

38

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

by Carlos Pasqualin Cavalheiro, Natiéli Piovesan, Lisiane de Marsillac Terra, Maristela Lovato, Nelcindo Nascimento Terra, Leadir Lucy Martins Fries
Published 2013-12-01

Subjects: “...sensory evaluation...”

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