Showing 1 - 8 results of 8 for search 'SENSORY EVALUATION OF FOOD', query time: 1.25s Refine Results
  1. 1
    Formulation and Physical, Chemical and Sensory Analysis of a Novel Flaxseed-enriched Milk-based Beverage to Deliver Omega-3 Fatty Acids
    by Lau, Clara Sueling
    Published 2014
    Subjects: “...sensory evaluation...”
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  2. 2
    Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute
    by Wu, Veronica Tong
    Published 2014
    Subjects: “...sensory evaluation...”
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  3. 3
    The Effect of Health Information on the Acceptability of a Functional Beverage with Fresh Turmeric
    by Grasso, Stephanie Marie
    Published 2018
    Subjects: “...sensory evaluation...”
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  4. 4
    Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women
    by Aigster, Annelisse
    Published 2014
    “.... The purpose of this study was twofold: 1) to evaluate the physicochemical and sensory properties of cereal...”
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  5. 5
    Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation
    by Archilla, Leslie Lumari
    Published 2011
    “... with high-fructose corn syrup-90 (HFCS-90), adjusted for sweetness in each treatment, were evaluated in a...”
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  6. 6
    Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati
    by Vadnerkar, Anuya Anant
    Published 2011
    “...). Sensory evaluation was carried out by (9 point) hedonic rating of chapaties by 20 untrained Indian...”
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  7. 7
    The Effect of Antioxidants on Flaxseed Stability in Yeast Bread
    by Cachaper, Katherine Faith
    Published 2014
    “.... Six types of yeast leavened breads were evaluated: control (100% bread flour), flaxmeal (15%) bread...”
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  8. 8
    The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread
    by Davis, Sarah Farthing
    Published 2014
    “.... Objective and sensory tests were used to evaluate breads. Peroxide values indicated that the hydroperoxides...”
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