Showing 1 - 16 results of 16 for search 'SENSORY EVALUATION OF FOOD', query time: 0.39s Refine Results
  1. 1
    Application of sensory analysis in the enterprise of production of food
    by L. V. Berketova, V. I. Perov
    Published 2018-04-01
    Subjects: “...sensory analysis, organoleptic analysis, tester, expert, panel...”
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    Article
  2. 2
    Evaluation of Fish Raw Materials as a Way to Increase the Information Content of its Characteristics
    Subjects: “...food guality...”
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    Article
  3. 3
    An overview on the additives used in improvement of dough flow behaving characteristics
    Subjects: “...food rheology, bread, physiochemical properties, organoleptic properties, sensory evaluation...”
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    Article
  4. 4
    The functional food product on the basis of topinambur
    Subjects: “...sensory profiles of the product...”
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    Article
  5. 5
    Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value
    by Skripko O., Statsenko E., Pokotilo O.
    Published 2018-03-01
    “...Production of food with specified characteristics (composition, structure, sensory parameter) is a...”
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    Article
  6. 6
    POSSIBLE WAYS OF COMPUTER MODELING AND DESIGN OF TECHNOLOGICAL MACHINES AND EQUIPMENT FOR FOOD PRODUCTION
    by G. V. Alekseev, E. P. Basheva, A. A. Derkanosova
    Published 2016-02-01
    Subjects: “...food production...”
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    Article
  7. 7
    Consumer preferences in respect of processed fruit and berry products
    by Gribova N. А., Eliseevа L. G.
    Published 2017-09-01
    Subjects: “...consumer evaluation...”
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    Article
  8. 8
    Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials
    “...Bread is the most popular food ever. However, more and more people are abandoning traditional wheat...”
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    Article
  9. 9
    New Technology for Functional Dessert Production Based on Soy and Pumpkin
    Subjects: “...organoleptic evaluation...”
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    Article
  10. 10
    Berry Raw Materials in Functional Soft Cheese Production
    by Borisova A., Ruzyanova A., Tyaglova A., Polikarpova K.
    Published 2020-03-01
    Subjects: “...functional food products...”
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    Article
  11. 11
    OPTIMIZATION OF FEED FOR UNPRODUCTIVE ANIMALS WITH THE HELP OF MATHEMATICAL MODELING
    by G. V. Alekseev, O. I. Aksenova, A. A. Derkanosova
    Published 2015-01-01
    “...The article describes a new approach to improve the resource saving in the production of pet food...”
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    Article
  12. 12
    New type of canned cod gonads and liver pastes
    “... established. The chemical composition and the sensory characteristics of canned food have been researched...”
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    Article
  13. 13
    Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts
    by Nepovinnykh N., Petrova O., Belova N., Yeganehzad S.
    Published 2019-06-01
    “..., the structure formation of the control sample occurred at 4 ± 2°C in 2–3 hours. Sensory evaluation...”
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    Article
  14. 14
    Modern Methodological Approaches to the Correction of Astenopia in Patients with Visual-Intensive Work
    “..., sensory) classification criterion is the presence or absence of phenomena of psychological maladjustment...”
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    Article
  15. 15
    Current Trends in Whey Processing
    by Korotkiy I., Plotnikov I., Maseeva I.
    Published 2019-07-01
    “.... The research objective was to evaluate the sensory properties of the initial cheese whey and WPC obtained...”
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    Article
  16. 16
    The Effect of Acid Composition on the Fermentation Process of Pork Fat
    by Gurinovich G., Malyutina K., Seregin S., Patrakova I.
    Published 2020-03-01
    “...Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends...”
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    Article
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