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Showing 1 - 20 results of 592 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 1.10s Refine Results
  1. 1
    Developing assessment instruments for the sensory acceptability of food products
    Subjects: “...sensory instrument...”
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    Article
  2. 2
    Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries that Belong to the EIT Regional Innovation Scheme
    by Katarzyna Świąder, Magdalena Marczewska
    Published 2021-02-01
    Subjects: “...sensory evaluation...”
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    Article
  3. 3
    Development of new eggplant spread product: A rheological and chemical characterization
    Subjects: “...Sensory evaluation...”
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    Article
  4. 4
    Application of sensory analysis in the enterprise of production of food
    by L. V. Berketova, V. I. Perov
    Published 2018-04-01
    Subjects: “...sensory analysis, organoleptic analysis, tester, expert, panel...”
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    Article
  5. 5
    Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic
    by Tanima Chowdhury, Madhusweta Das
    Published 2015-04-01
    Subjects: “...packed food...”
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    Article
  6. 6
    Labneh with probiotic properties produced from kefir: development and sensory evaluation
    Subjects: “...functional foods...”
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    Article
  7. 7
    Physicochemical, microbiological and sensory evaluation of a bioactive food blend
    Subjects: “...functional foods...”
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    Article
  8. 8
    Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties
    Subjects: “...functional food...”
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    Article
  9. 9
    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
  10. 10
    Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie
    Subjects: “...functional food...”
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    Article
  11. 11
    JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS
    “... of the elaborate cookies and evaluating the acceptance of the selected product. All regression models...”
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    Article
  12. 12
    Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects
    Subjects: “...sensory evaluation...”
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    Article
  13. 13
    Incorporating Active Learning into Machine Learning Techniques for Sensory Evaluation of Food
    Subjects: “...Sensory evaluation of food...”
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    Article
  14. 14
    The functional food product on the basis of topinambur
    Subjects: “...sensory profiles of the product...”
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    Article
  15. 15
    Food Product Development: From the Consumers Aspect
    by Tugba Aktar
    Published 2021-01-01
    “... indicates the market success of the developed food. Hence, a food developer who comes up with a new product...”
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    Article
  16. 16
    Aceitação sensorial de bebidas lácteas potencialmente simbióticas Sensory acceptance of potentially symbiotic dairy beverages
    Subjects: “...Product development...”
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    Article
  17. 17
    Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products
    Subjects: “...fruit/berry by-products...”
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    Article
  18. 18
    Development and sensorial acceptance of biofortified cassava snack
    Subjects: “...Sensory evaluation....”
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    Article
  19. 19
    Garlic jelly: preparation, physicochemical and sensory evaluation
    Subjects: “...allium sativum l, extra jam, functional foods, pepper...”
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    Article
  20. 20
    Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method
    Subjects: “...food development...”
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    Article
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