Showing 1 - 20 results of 20 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 1.01s Refine Results
  1. 1
    Instrumental and sensory texture profile analysis of Asian wheat noodles
    by Pipatsattayanuwong, Siriporn
    Published 2012
    Subjects: “...Food -- Sensory evaluation...”
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  2. 2
    Development of a sensory lexicon for smoky and applications of that lexicon
    by Jaffe, Taylor Rae
    Published 2017
    Subjects: “...Sensory analysis...”
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  3. 3
    Sensory profiles and seasonal variation of black walnut cultivars and the relationship between sensory characteristics and consumer acceptance of black walnut gelato
    Subjects: “...Sensory...”
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  4. 4
    A review of sensory quality control and quality assurance for alcoholic beverages
    by McGrew, Don
    Published 2011
    Subjects: “...Sensory quality...”
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  5. 5
    Development and evaluation of a method to characterize the solubility of high-protein dairy powders using an ultrasonic flaw detector
    by Hauser, Mary
    Published 2015
    Subjects: “...Food Science (0359)...”
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  6. 6
    Descriptive analysis of black walnut cultivars and relationship between consumer acceptance and descriptive analysis of black walnuts in a sugar cookie base
    by Miller, Ashley E.
    Published 2012
    Subjects: “...Sensory...”
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  7. 7
    Development and validation of recipes using consumers’ terms obtained through the application of the Think Aloud technique
    by Lezama Solano, Adriana
    Published 2018
    Subjects: “...Qualitative sensory research...”
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  8. 8
    Factors affecting female consumers' acceptability on nail polish
    by Sun, Chen
    Published 2014
    Subjects: “...Sensory study...”
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  9. 9
    Development and improvement of sorghum-based gluten-free dinner rolls
    by Bianchi, Marc Pierre
    Published 2013
    Subjects: “...Food Science (0359)...”
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  10. 10
    Influence of Different Recipes and Processing Methods on the Sensory and Characteristics of Indonesian Glutinous Rice Cake
    “... model in the food product development and cross-cultural evaluation for the global market. Keyword...”
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  11. 11
    Differentiation of Beef Flavor Across Muscles and Quality Grades
    by Philip, Chrisly Mary
    Published 2011
    Subjects: “...Sensory...”
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  12. 12
    Sensory analysis of refined and whole wheat breads made from red and white wheat using electronic nose and gas chromotography-mass spectrometry
    by Siddhu, Silvi
    Published 2010
    “... in the literature to evaluate bread aroma by E-nose, one was developed. Five temperatures (35, 40, 45, 50 and 60°C...”
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  13. 13
    Sensory analysis of refined and whole wheat breads made from red and white wheat using electronic nose and gas chromotography-mass spectrometry
    by Siddhu, Silvi
    Published 2010
    “... in the literature to evaluate bread aroma by E-nose, one was developed. Five temperatures (35, 40, 45, 50 and 60°C...”
    Get full text
  14. 14
    Evaluation for Attractiveness of Festival in Taiwan
    by Li-Tan YangTseng, 楊曾麗丹
    Published 2012
    “...博士 === 國立成功大學 === 工業設計學系碩博士班 === 101 === The main purpose of this study focuses on evaluating...”
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  15. 15
    Cross-cultural sweetness preferences for a sports drink
    by Chung, Seo-Jin
    Published 2011
    Subjects: “...Food preferences -- Asia -- Cross-cultural studies...”
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  16. 16
    Flavors associated with the use of Cheddar cheese whey powder in ice cream mix
    by Andrews, Matthew V.
    Published 2012
    “... and other food products were investigated. During spray drying of whey, which transforms bulky liquid whey...”
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  17. 17
    Curd stability assessment of yogurt from Saanen and Alpine goat milk using Turbiscan
    “... valuable alternative. The inclusion of dairy products into daily menu constitutes the basic criterion...”
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  18. 18
    Physico-chemical Properties and Applications of Arrowroot Starches (Marantha arundinacea and Canna edulis)
    by Phan Thi Tu Anh, 方圖岸
    Published 2010
    “.... This study on arrowroot application in food processing gives useful practical information on the development...”
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  19. 19
    An iron fortification strategy to combat iron deficiency anemia in the Gambia
    by Mustapha Mbye, 穆斯塔法
    Published 2015
    “... sensory evaluation was conducted. The acceptance for iron fortified millet porridge for appearance, smell...”
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  20. 20
    Study on the Whole Gene Sequence of Lactobacillus pentosus SLC 13 Producing High Extracellular Polysaccharide and Its Feasibility as a Probiotic in Fermented Beverage
    by Min-Lang Huang, 黃敏郎
    Published 2019
    “.... The commercial usage of fermented products by L. pentosus SLC 13 in the market, particularly serving as food...”
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