Showing 1 - 11 results of 11 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 0.84s Refine Results
  1. 1
    The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation
    by Boudreau, Thomas F. IV
    Published 2017
    Subjects: “...sensory evaluation...”
    Get full text
    Others
  2. 2
    Light Effects on Soy Oil and Soymilk Influence Oxidation, Product Quality, and Packaging Decisions
    by Bianchi, Laurie M.
    Published 2015
    Subjects: “...sensory...”
    Get full text
    Others
  3. 3
    Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education
    by Ma, Sihui
    Published 2020
    “... metabolites in fruits of particular importance in food science, as they contribute to the sensory attributes...”
    Get full text
    Others
  4. 4
    Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis
    by Arnade, Elizabeth Amalia
    Published 2015
    “... with a food product. In this research, three experiments were completed for the overall goal...”
    Get full text
    Others
  5. 5
    Technology for the development of a microwavable pork chop
    by Swenson, Julie Ann
    Published 2014
    “... samples were stored for three storage periods of 2, 15, and 21 days. Precooked samples were evaluated...”
    Get full text
    Get full text
    Others
  6. 6
    Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa
    by Racine, Kathryn Claire
    Published 2019
    “..., such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product with specific desirable...”
    Get full text
    Others
  7. 7
    The Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Flounder Fillets and Fully Cooked Breaded and Battered Pollock Portions
    by Arritt, Fletcher M. III
    Published 2014
    “.... botulinum toxin development precedes microbiological spoilage and sensory rejection in fully cooked breaded...”
    Get full text
    Get full text
    Others
  8. 8
    Use of modified atmosphere technology to maintain quality of direct-set cottage cheese
    by Maniar, Amruta
    Published 2014
    “... to the food product. Lactic acid did not contribute towards increased acidity. Sensory evaluation demonstrated...”
    Get full text
    Get full text
    Others
  9. 9
    Modified atmosphere packaging of ground turkey thigh meat
    by Sonneville, Beth A.
    Published 2014
    “... and effectiveness of natural antioxidants were evaluated. Product quality was determined semi-weekly by sensory...”
    Get full text
    Get full text
    Others
  10. 10
    The Efficacy of Using Natural Antioxidant Blends to Control Oxidative Rancidity in Headed and Gutted, Filleted, and Minced Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage
    by Turner, Aretha G.
    Published 2014
    “..., pH, sensory evaluation, and gas chromatographic detection of aldehydes. Natural antioxidants...”
    Get full text
    Get full text
    Others
  11. 11
    Examining cross contamination pathways for foodborne pathogens in a retail deli environment using an abiotic surrogate
    by Maitland, Jessica Ellen
    Published 2015
    “... sensory panel was developed. Panelists feedback led to a pre-defined strategy allowing...”
    Get full text
    Others
Search Tools: Get RSS Feed — Email this Search