Showing 1 - 8 results of 8 for search 'SENSORY EVALUATION OF FOOD', query time: 0.52s Refine Results
  1. 1
    EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON LIPIDS OXIDATION IN MILK-FORTIFIED WITH SOME MINERAL ELEMENTS
    by Atallah Abdulghani, Mahmood Younis Ali
    Published 2017-08-01
    Subjects: “...sensory evaluation of uht milk...”
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    Article
  2. 2
    EFFECT OF CREAM FORTIFICATION BY FLAXSEED OIL (SOURCE OF OMEGA-3 FATTY ACIDS) IN SOME CHEMICAL, PHYSICAL AND SENSORY PROPERTIES
    “... that there was no significant differences in the sensory evaluation which conducted after processing directly in the characters...”
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    Article
  3. 3
    The chemical composition of some kinds of local soybean Glycine max and its utilization in manufacturing supporting cereal baby foods
    by Baghdad Science Journal
    Published 2009-03-01
    “...-3.23%),the calorie value was 430.17-432.42 K.cal /100 gm sample.the sensory evaluation showed...”
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    Article
  4. 4
    Food Applications of Monosodium Glutamate Salt Produced from Bacillus subtilis EN3A1-P19U7
    by Baghdad Science Journal
    Published 2017-03-01
    “... of chicken broth cubes (Maggi) as a commercial flavor for comparison, and it was conducted sensory evaluation...”
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    Article
  5. 5
    APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS
    by Waleed Mahmood, Karzan T. Mahmood
    Published 2012-12-01
    “... 6.53 and 13.06% for 28 and 56% hydrolyzed-lactose samples, respectively. Sensory evaluation of ice...”
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    Article
  6. 6
    FLAXSEEDS NUTRITIONAL VALUE AND THE EFFECT OF ITS INCORPORATION IN SOME LOAF PROPERTIES WITH AND WITHOUT ADDITION OF TRANSGLUTAMINASE
    by Nawal. H. Sebo, Brwa. M. Said, Halala. W. Alikhan
    Published 2019-11-01
    “... gassing power. Sensory evaluation showed that the incorporation of these seeds flour had a slightly...”
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    Article
  7. 7
    USING OF COCONUT MILK IN THE PRODUCTION OF ICE MILK
    by Abdalrahman Al-Hyali, Ghanem Hassan
    Published 2021-09-01
    “... to melting increased, the caloric content of the product increased, and the degrees of sensory evaluation...”
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    Article
  8. 8
    ESTIMATION OF SOME PHYTOCHEMICALS IN EXTRACT OF EGGPLANT PEELS AND CABBAGE LEAVES AND USING OF PIGMENT OF THEM IN DRINKS INDUSTRY
    by Bayan yaseen Al-Abdulla, Saad Dhamin Oleiwi
    Published 2019-11-01
    “... for eggplant and cabbage leaves respectively. The results of the sensory evaluation confirmed the success...”
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    Article
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