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Showing 1 - 13 results of 13 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 0.87s Refine Results
  1. 1
    Development of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parameters
    by Acar, A., Arslan, D., Aydın, M.
    Published 2022
    Subjects: “...Food wastes...”
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    Article
  2. 2
    A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value
    Subjects: “...sensory evaluation...”
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    Article
  3. 3
    Impact of an additional grinding step before apple cooking on environmental, nutritional and sensory qualities of puree: a case study for organic apple
    Subjects: “...Organic food processing...”
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    Article
  4. 4
    Development of whole grain carrot (Daucus carota) chips
    Subjects: “...Product development...”
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    Article
  5. 5
    Quality attributes and consumer acceptability of custard supplemented with Bambara groundnut protein isolates
    Subjects: “...Sensory evaluation...”
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    Article
  6. 6
    Functional Bakery Snacks for the Post-COVID-19 Market, Fortified with Omega-3 Fatty Acids
    Subjects: “...sensory evaluation...”
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    Article
  7. 7
    Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)
    by Canti, M., Palupi, K.A.K, Suhartono, M.T
    Published 2022
    Subjects: “...sensory properties...”
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    Article
  8. 8
    Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder
    Subjects: “...sensory evaluation...”
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    Article
  9. 9
    Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori
    Subjects: “...functional food...”
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    Article
  10. 10
    Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
    Subjects: “...product development...”
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    Article
  11. 11
    Development of Whole Grain Carrot (Daucus carota) Chips
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    Article
  12. 12
    Development of ginger, turmeric oleoresins and pomegranate peel extracts incorporated pasteurized milk with pharmacologically important active compounds
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    Article
  13. 13
    Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies
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    Article
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