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Showing 81 - 100 results of 1,382 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 0.81s Refine Results
  1. 81
    Sensory Characteristics of Salt Substitute Containing L-Arginine
    by Waimaleongora-Ek, Pamarin
    Published 2006
    Subjects: “...Food Science...”
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  2. 82
    Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
    Subjects: “...sensory evaluation...”
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    Article
  3. 83
    Development of a Biosensory Computer Application to Assess Physiological and Emotional Responses from Sensory Panelists
    Subjects: “...sensory evaluation...”
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    Article
  4. 84
    Development of soy-enhanced vegetable beverages: evaluation of processing effects and consumer acceptance
    by Sakagawa, Amber Tsuruko
    Published 2006
    Subjects: “...Food Science...”
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  5. 85
    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...”
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  6. 86
    Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability
    Subjects: “...sensory evaluation...”
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    Article
  7. 87
    Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice
    “...Food Science and Technology...”
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    Article
  8. 88
    Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace
    Subjects: “...sensory properties...”
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    Article
  9. 89
    IMPORTANCE OF SENSORY EVALUATION IN ASSESSMENT OF EGG QUALITY
    “... developers, food scientists, and managers about the sensory characteristics of food products. To achieve...”
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    Article
  10. 90
    Cashew nut kernel-based prebiotic beverage: A study with consumers in different approaches for the evaluation of sensory and external factors to the product
    by Marina Cabral RebouÃas
    Published 2016
    “... with fruit juice (grape, mango and pineapple), evaluating how non-sensory attributes (external to the product...”
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  11. 91
    Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations
    “...Journal of Food Quality...”
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    Article
  12. 92
    Evaluation of the "meat" basic cashew(Anacardium occidentale L.) submitted to different cooking methods and sensory acceptance of new products.
    by NatÃlia Rocha Sucupira
    Published 2012
    Subjects: “... Sensory evaluation....”
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  13. 93
    PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE
    Subjects: “...sensory profiles of the product...”
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    Article
  14. 94
    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...”
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  15. 95
    Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre
    Subjects: “...Aceitação sensorial...”
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    Article
  16. 96
    STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
    Subjects: “...sensory evaluation...”
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    Article
  17. 97
    Evaluation of Fish Raw Materials as a Way to Increase the Information Content of its Characteristics
    Subjects: “...food guality...”
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    Article
  18. 98
    Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran
    Subjects: “...wheat bran , pretzel quality, sensory evaluation...”
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    Article
  19. 99
    The effect of pale, soft and exudative (PSE) pork on the sensory quality characteristics of low fat bacon
    by Mokwena, Moshadiwa Germina
    Published 2013
    Subjects: “...Bacon sensory evaluation...”
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  20. 100
    Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods
    Subjects: “...Food science...”
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    Article
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