Suggested Topics within your search.
Showing 181 - 200 results of 1,382 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 1.78s Refine Results
  1. 181
    Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars
    Subjects: “...sensory descriptors...”
    Get full text
    Article
  2. 182
    Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients
    Subjects: “...whey protein concentrate (WPC), organic foods...”
    Get full text
    Article
  3. 183
    Developing a healthy food based on concentrated must
    “... and natural products. The objective of this research was to formulate and develop a health food of a stick...”
    Get full text
    Article
  4. 184
    A review of sensory quality control and quality assurance for alcoholic beverages
    by McGrew, Don
    Published 2011
    Subjects: “...Sensory quality...”
    Get full text
  5. 185
    Caracterização e avaliação sensorial de barra de cereais funcional de alto teor protéico e vitamínico Characterization and sensorial evaluation of functional cereal bar
    by Daniela G.C. Freitas, Roberto H. Moretti
    Published 2006-06-01
    Subjects: “...preferência sensorial...”
    Get full text
    Article
  6. 186
    Evaluation of Bacterial Fiber Production and Addition of the Fiber into Surimi Products
    by Jia-Jin Hsieh, 謝佳瑾
    Published 2012
    “.... Texture, color, nutritients ingredients, water binding capacity, and sensory evaluation of the fiber...”
    Get full text
    Others
  7. 187
    Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology
    Subjects: “...laminated bakery product...”
    Get full text
    Article
  8. 188
    Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation Bebida de soja e castanha do Brasil: processamento, composição, avaliação sensorial e de cor
    Subjects: “...evaluation...”
    Get full text
    Article
  9. 189
    Proximate composition and sensory evaluation of Guinea corn meal enriched with soybean and groundnut for infant feeding
    “...Croatian Journal of Food Science and Technology...”
    Get full text
    Article
  10. 190
    Development and Application of a Test for Food-Induced Emotions.
    “...This study aimed to develop a test to measure food-induced emotions suitable for stable food...”
    Get full text
    Article
  11. 191
    Raw-Cured Spanish Traditional Meat Product “<i>Chistorra de Navarra</i>”: Sensory and Composition Quality Standards
    Subjects: “...raw-cured meat product...”
    Get full text
    Article
  12. 192
    Insights into Drivers of Liking for Avocado Pulp (<i>Persea americana</i>): Integration of Descriptive Variables and Predictive Modeling
    Subjects: “...sensory evaluation...”
    Get full text
    Article
  13. 193
    Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance
    Subjects: “...sensory evaluation...”
    Get full text
    Article
  14. 194
    PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI MUFFIN
    by Rina Rismaya, Elvira Syamsir, Budi Nurtama
    Published 2018-06-01
    Subjects: “...food diversification...”
    Get full text
    Article
  15. 195
    Preparation and Quality Evaluation of Gluten-Free Biscuits
    Subjects: “...gluten-free biscuits, manufacturing technology, sensory evaluation...”
    Get full text
    Article
  16. 196
    An assessment of the quality and acceptance of a ready-to-use supplement, Sibusiso, by human immunodeficiency virus and human immunodeficiency virus/tuberculosis treated patients in KwaZulu-Natal.
    by Mabaso, Prudence Bongekile.
    Published 2013
    Subjects: “...Food--Sensory evaluation....”
    Get full text
  17. 197
    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)...”
    Get full text
  18. 198
    Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura Sensorial evaluation and physical-chemical stability of a blend of orange and carrot
    Subjects: “...análise sensorial...”
    Get full text
    Article
  19. 199
    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
  20. 200
    Characterization and application of fruit byproducts in the development of beef burger and corn extruded product
    by Miriam Mabel Selani
    Published 2015
    Subjects: “... Food ingredients ...”
    Get full text
Search Tools: Get RSS Feed — Email this Search