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Showing 241 - 260 results of 1,382 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 2.33s Refine Results
  1. 241
    Functional and pasting properties of Gari produced from white-fleshed cassava roots as affected by packaging materials and storage periods, and sensory attributes of the cooked Gari dough (eba)
    by Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon
    Published 2021-04-01
    Subjects: “...sensory evaluation...”
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    Article
  2. 242
    Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes
    by K. D. S. S. Perera, O. D. A. N. Perera
    Published 2021-01-01
    “...International Journal of Food Science...”
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    Article
  3. 243
    Evaluating the Presence of Lycopene-Enriched Extracts from Tomato on Topical Emulsions: Physico-Chemical Characterization and Sensory Analysis
    Subjects: “...sensory analyses...”
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    Article
  4. 244
    Influences of body conformation, feeding time, and feed type on carcass characteristics, meat quality and sensory evaluation of chicken
    by Hsin-Yi Chen, 陳欣怡
    Published 2015
    “... quality and sensory evaluation of the LRI L11 chickens with different ages, and (3) the carcass...”
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  5. 245
    Production and development of functional red quinoa beer
    by CHEN, HUI-CHUN, 陳慧君
    Published 2019
    “... of beer were brewed, the experimental analysis and sensory evaluation were carried out. The three beers...”
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  6. 246
    Pan bread quality as affected by some nano and fermented-nano food industries by-products
    Subjects: “...Food by-products...”
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    Article
  7. 247
    Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes
    Subjects: “...Sensory evaluation...”
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  8. 248
    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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  9. 249
    Colorimetric grading scale can promote the standardization of experiential and sensory evaluation in quality control of traditional Chinese medicines.
    “... and offers references for quantifying and standardizing the sensory evaluation of TCMs, foods and other...”
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    Article
  10. 250
    Quality Evaluation of Processed Products of some Peach Varieties
    by Gheorghe Lămureanu, Alexe Constanţa, Ion Caplan
    Published 2015-11-01
    “...Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science...”
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    Article
  11. 251
    DEVELOPMENT OF HEAT-STABLE FILLINGS FOR BAKERY PRODUCTS
    Subjects: “...bakery products...”
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    Article
  12. 252
    Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction
    Subjects: “...food redistribution...”
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    Article
  13. 253
    A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value
    Subjects: “...sensory evaluation...”
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    Article
  14. 254
    The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages
    Subjects: “...sensory evaluation...”
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    Article
  15. 255
    Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks
    Subjects: “...food processing...”
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    Article
  16. 256
    Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams
    by L. Cervera-Chiner, C. Barrera, N. Betoret, L. Seguí
    Published 2021-01-01
    Subjects: “...Food reformulation...”
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    Article
  17. 257
    Low-fat, lactose-free and leucine-enriched chocolate cow milk prototype: A preliminary study on sensorial acceptability and gastrointestinal complaints following exhaustive exercise
    Subjects: “...Product acceptability...”
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    Article
  18. 258
    Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value
    Subjects: “...sensory analysis...”
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    Article
  19. 259
    The Function and Product Development of Five-element Vegetables and Fruits Vinegar
    by 賴奎君
    Published 2011
    “... and the analyses of its antioxidant capacity, components, sensory evaluation and storage test were followed...”
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  20. 260
    Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
    “...Foods...”
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    Article
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