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Showing 261 - 280 results of 1,382 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 1.32s Refine Results
  1. 261
    Comparison of physicochemical and sensory evaluations of polymeric ONS utilizing tapioca maltodextrin DE7 or DE19 as carbohydrate source
    “...), which may influence the physicochemical characteristics of a product. This study aimed to develop...”
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    Article
  2. 262
    Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria
    Subjects: “...Functional foods...”
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    Article
  3. 263
    Consumer Evaluation of Cheese: Linking Hedonics, Emotions and Perception of Product Attributes
    by Martinez, Kristine Patricia
    Published 2014
    “...As the food industry continues to grow and the marketplace becomes saturated with similar products...”
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  4. 264
    Impact of an additional grinding step before apple cooking on environmental, nutritional and sensory qualities of puree: a case study for organic apple
    Subjects: “...Organic food processing...”
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    Article
  5. 265
    Extensões no método de comparação indireta aos pares para otimização de produtos com variáveis sensoriais
    by Dutra, Camila Costa
    Published 2007
    Subjects: “...Sensory evaluation...”
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  6. 266
    Extensões no método de comparação indireta aos pares para otimização de produtos com variáveis sensoriais
    by Dutra, Camila Costa
    Published 2007
    Subjects: “...Sensory evaluation...”
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  7. 267
    Extensões no método de comparação indireta aos pares para otimização de produtos com variáveis sensoriais
    by Dutra, Camila Costa
    Published 2007
    Subjects: “...Sensory evaluation...”
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  8. 268
    Comparison of three sensory characterization methods based on consumer perception for the development of a novel functional cereal-based dessert
    “...AIMS Agriculture and Food...”
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    Article
  9. 269
    Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020
    “... and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through...”
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    Article
  10. 270
    Desenvolvimento do produto de conveniência Quenelle de tilápia (Oreochromis niloticus)
    by Maria Fernanda Calil Angelini
    Published 2010
    Subjects: “... Product development ...”
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  11. 271
    Desenvolvimento do produto de conveniência Quenelle de tilápia (Oreochromis niloticus)
    by Angelini, Maria Fernanda Calil
    Published 2010
    Subjects: “...Product development...”
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  12. 272
    Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures
    Subjects: “...sausage production...”
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    Article
  13. 273
    Development and effect of an N-3 fatty acid-rich spread on the nutritional and cognitive status of school children
    by Dalton, Annalien
    Published 2006
    Subjects: “...Theses -- Food science...”
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  14. 274
    Elaboration and acceptability of restructured hams added with jabuticaba skin
    Subjects: “...meat product...”
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    Article
  15. 275
    Desenvolvimento de sorvete simbiótico de maçã e avaliação do efeito dos ingredientes na sobrevivência dos probióticos no produto e in vitro, utilizando técnicas dependentes e independentes de cultivo
    by Matias, Natalia Silva
    Published 2016
    Subjects: “...Sensory evaluation...”
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  16. 276
    Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (<i>Parapenaeus longirostris</i>) during the Shelf-Life
    Subjects: “...olive by-product...”
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    Article
  17. 277
    Study on Influence of Different Types of Meat on the Quality of Meat Products
    Subjects: “...smoked sausage, pork meat, deer meat, nitrite, physico-chemical quality parameters, sensory...”
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    Article
  18. 278
    Nota científica: Avaliação sensorial de geleia de marmelo 'Japonês' em diferentes concentrações de sólidos solúveis totais Scientific note: Sensory evaluation of japanese quince jam with different concentrations of total soluble solids
    Subjects: “...Análise sensorial...”
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    Article
  19. 279
    Faisabilité de la production au Mexique de fromages de chèvre additionnés de piment : aspects technologiques, sensoriels, sanitaires et économiques
    Subjects: “...Sensory evaluation...”
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  20. 280
    Sensory analysis of hydrolysed meat preparations Análise sensorial de preparações com hidrolisados de carne
    Subjects: “...análise sensorial...”
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    Article
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