Showing 1 - 20 results of 75 for search 'SENSORY EVALUATION OF FOOD', query time: 0.79s Refine Results
  1. 1
    Subjects: ...Food formulation; Talang Queenfish; Surimi; Colorimetry; Texture analysis; Sensory evaluation...
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    Article
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    ..., and evaluation of its nutritional value and qualitative effects. For this purpose, specific percentages of wheat...
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    Article
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    by M. Rahbari, M. Aalami, Y. Maghsoudlou, M. Kashaninejad
    Published 2013-07-01
    ... on its stability, heat stability, viscosity, texture, physicochemical and sensory characteristics...
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    Article
  5. 5
    by M Hashemi, H.R Gheisari, S.S Shekarforoush
    Published 2015-08-01
    ... with Lactobacillus acidophilus or Bacillus coagulans. The physicochemical, textural and sensorial characteristics...
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    Subjects: ...White leg shrimp; Sensory evaluation; chemical factors; Bacterial variations; 4 – Hexylresorcinol...
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    ...Background Nowadays, the consumption of probiotic food products has become common. Since...
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  14. 14
    ... and Basil mucilage resulted in the most and least favorable sensory evaluation. This study indicated...
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  15. 15
    ..., texture, cooking properties and sensory parameters were evaluated. The collected data from three...
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  16. 16
    ...The aim of this study were evaluation the effects of adding <em>satureja khosestanica</em...
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    by F. Sheikhshoaei, S. Abbasi
    Published 2013-03-01
    ... approach to achieve the needed value is the enrichment of food products where this process may have a...
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  19. 19
    ...Introduction: Irradiation of intervention strategies in order to effectively control food-borne...
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  20. 20
    by Saeedeh Zamani, Hajar Abbasi
    Published 2017-11-01
    ... and micronutrients in nutritional aspects. Therefore, its application in food industry is suitable in order...
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