Sensory evaluation

In addition, the results also showed that hypoxanthine could be considered as an independent quality index such as the K index. The quality of Pacific white shrimp could be classified into four grades: excellent, good, moderately acceptable, and just acceptable basing on the results of sensory and biochemical evaluation.

6p dianmotminh02 03-05-2024 3 1   Download

Ebook "Concept research in food product design and development" remedies this inattention to product concepts by providing a unique treatment of concepts for the business professional as well as for research scientists. The book begins with simple principles of concepts, moves forward to methods for testing concepts, and then on to more substantive areas such as establishing validity, testing internationally and with children, creating databases, and selling in new methods for concept testing.

581p tracanhphuonghoa1007 22-04-2024 1 1   Download

Ebook "Peanut processing characteristics and quality evaluation" systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality. The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products.

559p tracanhphuonghoa1007 22-04-2024 3 3   Download

This study was undertaken to evaluate the eff ects of liquid smoked fl avourings and wood smoke on the sensory, color, texture, and lipid stability of smoked mackerel fi llets for four weeks chilled storage.

11p vijaychest 24-04-2024 5 2   Download

Part 1 book "Evidence-Based geriatric nursing protocols for best practice" includes content: Developing and evaluating clinical practice guidelines - A systematic approach; measuring performance, improving quality; age related changes in health; sensory changes; excessive sleepiness; assessment of physical function; interventions to prevent functional decline in the acute care setting; assessing cognitive function,... and other contents.

380p muasambanhan10 03-04-2024 4 2   Download

Ebook "Laboratory exercises for sensory evaluation" is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests.

156p coduathanh1122 27-03-2024 4 1   Download

Ebook "Medical foods from natural sources" fills the gap in the literature by discussing the history of enteral nutrition; interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved; enumerating the processing technology to develop natural ingredients-based enteral foods; and describing the results of prospective clinical trials and case studies conducted to evaluate the effectiveness of enteral foods based on natural ingredients.

224p manmanthanhla0201 26-02-2024 6 1   Download

Part 2 book "Lawrie's meat science" includes content: Flavor, water holding capacity and juiciness, sensory evaluation of meat, residues and contaminants, meat authenticity and traceability Meat composition and nutritional value, meat and health, sustainability I - Edible by-products, sustainability II - Sustainable animal production and meat processing, future meat market.

445p oursky09 12-11-2023 6 2   Download

Part 1 of ebook "Sensory evaluation of food: Principles and practices" provides readers with contents including: Chapter 1 - Introduction; Chapter 2 - Physiological and psychological foundations of sensory function; Chapter 3 - Principles of good practice; Chapter 4 - Discrimination testing; Chapter 5 - Similarity, equivalence testing, and discrimination theory; Chapter 6 - Measurement of sensory thresholds; Chapter 7 - Scaling; Chapter 8 - Time intensity methods;...

315p dangsovu 20-10-2023 7 5   Download

Continued part 1, part 2 of ebook "Sensory evaluation of food: Principles and practices" provides readers with contents including: Chapter 13 - Preference testing; Chapter 14 - Acceptance testing; Chapter 15 - Consumer field tests and questionnaire design; Chapter 16 - Qualitative consumer research methods; Chapter 17 - Quality control and shelf-life (stability) testing; Chapter 18 - Data relationships and multivariate applications; Chapter 19 - Strategic research;...

288p dangsovu 20-10-2023 8 5   Download

Part 1 book "Achieving sustainable production of milk (Vol 1 - Milk composition, genetics and breeding)" includes content: The proteins of milk, bioactive components in cow’s milk; ingredients from milk for use in food and non- food products - from commodity to value-added ingredients, understanding and preventing spoilage of cow’s milk, sensory evaluation of cow’s milk,.... and other contents.

203p oursky06 13-10-2023 1 1   Download

This study also indicated that consumer panels preferred the taste of Anchote boiled before peeling. Therefore traditional processing method of Anchote boiled before peeling is also effective technique and need to be encouraged in terms of consumers preference of Anchote taste.

12p viisac 23-09-2023 3 1   Download

Deep-fried crisps snack developed from yam (Dioscorea rotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings.

5p viisac 23-09-2023 2 1   Download

Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomeration is necessary, because non-agglomerated refined sucrose exhibit very poor flow and reconstitution properties.

6p viisac 23-09-2023 2 1   Download

The aim of this study was to investigate the effect of airfrying process on moisture and oil contents and sensory evaluation of fried potato strips compared with traditional deep-fat frying. Also, study the changes in physicochemical properties of oil extracted from potato strips after frying.

7p viisac 23-09-2023 3 1   Download

The aim of this study was to determine the reference cooking time by sensory evaluation and correlate it with kinetic parameters describing brown pigment development in protein-fortified cookies, operating at three different cooking temperatures and dough hydratation levels.

7p viisac 23-09-2023 2 1   Download

The purpose of current study is to evaluate the physicochemical characteristics and sensory evaluation in some varieties of dried apricot from Gilgit-Baltistan. Dried apricots of four different varities (Margulam. Halman, Habi and Khakas) were analyzed for the physicochemical characteristics and sensory evaluation.

7p viisac 23-09-2023 2 1   Download

The present experiment was conducted to prepare soymilk from whole soya seed by using various techniques. Twelve (12) soymilk samples were prepared by three different methods with four concentration level. Each sample was analyzed for proximate composition and sensory qualities were evaluated by a taste panel.

7p viisac 23-09-2023 2 1   Download

Considering the valorization and importance of the native fruits as food ingredients, in development of new products, the objective this work was to evaluate formulations of petit suisse cheese with blackberry and guabiroba pulps and their sensory and physical-chemical characteristics.

10p viisac 23-09-2023 1 1   Download

With the numerous studies pertaining to bamboo shoot utilisation, little have been explored on the bread baking industry and general consumption in Kenya. The objective of this study was to conduct descriptive sensory and consumer acceptability analyses on wheat-cassava-bamboo shoot composite bread.

11p viisac 23-09-2023 2 1   Download