Sensory analysis

Master's thesis of Science "Analysis of coffee-herbal beverages for potential benefits against dementia diseases" is structured as follows: Chapter 1: Introduction; Chapter 2: Coffee herbal bioactive compound’s potential to prevent dementia; Chapter 3: The analysis of coffee herbal beverages; Chapter 4: Coffee herbal beverage sensory estimation; Chapter 5: Conclusions and further work; Appendix 1: Herbal coffee beverage sensory analysis evaluation.

100p runthenight04 02-02-2023 3 3   Download

Sugarcane juice is commonly used as a delicious drink in both urban and rural areas. Sugarcane juice is spoiled quickly due to the presence of simple sugars. Preservation of sugarcane juice was examined to reduce the spoilage and to increase the shelf life by membrane processing. A study was carried out to preserve sugarcane juice by membrane processing and compared with the untreated juice.

8p chauchaungayxua6 26-06-2020 11 2   Download

The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars has many contents: Wheat samples, Analytical methods, Raw dumpling preparation, Raw dumpling sensory evaluation, Color measurements of dumpling sheets, Statistical analysis, Grain and flour characterization of tested wheatcultivars, Variation in raw dumpling qualit, Relationship between grain and flour traits andquality of raw dumpling,...

9p cscpubka 05-05-2014 87 0   Download

The vanilloid-like TRP-channel VRL-1 (TRPV2) is a non-selective cation channel expressed by primary sensory neurons and non-neuronal tissues [Caterina, M.J., Rosen, T.A., Tominaga, M., Brake, A.J and Julius, D. (1999) Nature398, 436–441]. It is one of the six members of the vanilloid-like TRP-channel family which is now termed the TRPV family [Montell, G., Birnbaumer, L., Flockerzi, V., Bindels, R.J., Brutford, E.A., Caterina, M.J., Clapham, D.E., Harteneck, C., Heller, S., Julius, D., Kojima, I., Mori, Y., Penner, R., Prawitt, D., Scharenberg, A.M., Schultz, G., Shimizu, N. and Zhu, M.X.

8p tumor12 20-04-2013 28 3   Download

Thaumatin is an intensely sweet-tasting protein. To identify the critical amino acid residue(s) responsible for elicitation of the sweetness of thau-matin, we prepared mutant thaumatin proteins, usingPichia pastoris,in which alanine residues were substituted for lysine or arginine residues, and the sweetness of each mutant protein was evaluated by sensory analysis in humans.

9p galaxyss3 07-03-2013 40 2   Download

The unique ability of mammals to detect and discriminate between thou-sands of different odorant molecules is governed by the diverse array of olfactory receptors expressed by olfactory sensory neurons in the nasal epithelium. Olfactory receptors consist of seven transmembrane domain G protein-coupled receptors and comprise the largest gene superfamily in the mammalian genome.

12p vinaphone15 27-02-2013 45 4   Download