Showing 1 - 20 results of 52 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 0.98s Refine Results
  1. 1
    Development of three microbiologically safe, sensory acceptable food products as possible supplements to the diet of undernourished children (5 – 6 years)
    by Lombard, Matthys du Toit
    Published 2008
    Subjects: “...Sensory evaluation of food...”
    Get full text
  2. 2
    Development of instrumental and sensory analytical methods of food obtained by traditional and emerging technologies
    by Comandini, Patrizia <1983>
    Published 2012
    “... plants. Furthermore, analytical and sensory techniques have been developed to evaluate the quality...”
    Get full text
    Doctoral Thesis
  3. 3
    Development, Evaluation and Characterization of Protein-Isoflavone Enriched Soymilk
    by Saidu, Janette Ethel-Pessi
    Published 2005
    Subjects: “...Food Science...”
    Get full text
    Others
  4. 4
    Sensory Characteristics of Flavored Milk Candies
    by Pavon, Noemi Raquel
    Published 2003
    Subjects: “...Food Science...”
    Get full text
    Others
  5. 5
    Development of a novel breakfast food product for primary school children in an informal settlement
    by Kearney, Jeannette Emmarentia
    Published 2013
    “.... The aim of this study was to develop a nutritious novel food product that was affordable and appealing...”
    Get full text
    Others
  6. 6
    Sensory Characteristics of Salt Substitute Containing L-Arginine
    by Waimaleongora-Ek, Pamarin
    Published 2006
    Subjects: “...Food Science...”
    Get full text
    Others
  7. 7
    The development of an innovative culinary product prepared from green leafy vegetables for the urban consumer
    by Bupo, Ana Dinorah
    Published 2020
    Subjects: “...Consumer and Food Science...”
    Get full text
    Get full text
  8. 8
    Snacking preferences of primary school children as a guideline to develop a sensory acceptable snack food item enhanced with Moringa oleifera
    by Govender, Karina
    Published 2016
    Subjects: “...School children--Food--South Africa--KwaZulu-Natal...”
    Get full text
    Others
  9. 9
    Multi sensory integration as a strategy to compensate for sodium and fat reduction in food
    by Syarifuddin, Adiansyah
    Published 2015
    “... that maintain acceptability is a major concern in food research. In this thesis, the multi-sensory integration...”
    Get full text
  10. 10
    Techno-functional and sensory properties of salad dressing-type emulsion prepared with pulse flours and pulse fractions
    by Ma, Zhen
    Published 2013
    Subjects: “...Agriculture - Food Science and Technology...”
    Get full text
    Others
  11. 11
    Exploring the influence of external product attributes on consumers' perceived acceptance of pea protein as a protein substitute in food products
    by Quinn, Tineke
    Published 2015
    Subjects: “...Food -- Protein content...”
    Get full text
  12. 12
    Exploring the influence of external product attributes on consumers' perceived acceptance of pea protein as a protein substitute in food products
    by Quinn, Tineke
    Published 2015
    Subjects: “...Food -- Protein content...”
    Get full text
    Get full text
  13. 13
    Characterization and application of fruit byproducts in the development of beef burger and corn extruded product
    by Selani, Miriam Mabel
    Published 2015
    Subjects: “...Food ingredients...”
    Get full text
    Others
  14. 14
    Influence of the difference between expectation & perception on affective judgment : from consumers’ memory to product design : how to deal with variability among individuals’ expectations?
    by Rizzo, Sabine
    Published 2016
    Subjects: “...Food...”
    Get full text
  15. 15
    Tolerance testing for cooked porridge made from a sorghum based fortified blended food
    by Chanadang, Sirichat
    Published 2015
    Subjects: “...Fortified blended foods (FBFs)...”
    Get full text
  16. 16
    Analysis of Early Training Stage Data from a Descriptive Sensory Panel: Review and Development
    by Castura, John C.
    Published 2011
    Subjects: “...sensory descriptive analysis...”
    Get full text
  17. 17
    Quality Evaluation of Cheddar Cheese Containing Gamma-Oryzanol
    by Gutiérrez, Miguel Ángel
    Published 2004
    Subjects: “...Food Science...”
    Get full text
    Others
  18. 18
    Development of Low-Fat Sugar-Free Orange Sherbet Containing Soy Protein
    by Walker, Jonathan Aaron
    Published 2002
    Subjects: “...Food Science...”
    Get full text
    Others
  19. 19
    Development of Non-Dairy Frozen Dessert Containing Soy Protein and Coconut Milk
    by Soler, Luciana
    Published 2005
    Subjects: “...Food Science...”
    Get full text
    Others
  20. 20
    A food multi-mix supplement for pregnant women in the Vaal Region
    by Twenefor, Charlotte
    Published 2015
    Subjects: “...Nutrition evaluation...”
    Get full text
    Others
Search Tools: Get RSS Feed — Email this Search