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Sensory profiling
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Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly.
5p
viisac
23-09-2023
2
1
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This study therefore aimed at developing complementary foods from soybean, cowpea, groundnuts, palm oil, mango and egg yolk that can help solve the problem of micronutrient deficiencies in infant 6-12 mo of age in developing countries. We further determined the nutritional profile, sensory characteristics, and acceptability of the developed weaning food.
7p
viisac
23-09-2023
4
1
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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
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Excessive salt consumption has been found to cause many negative effects on human health. To date, many researches have been conducted to reduce the sodium content of the diet. This study focused on the comparison of saltiness intensity and other parameters in timeintensity curves of four commercial grain salts in four regions of Viet Nam (Bac Lieu, Thanh Hoa, Sa Huynh, Vung Tau), one flower salt in Sa Huynh and a control sample with two particle sizes of 1-2 mm and 2-3 mm to find out their taste perception characteristics.
11p
viannee
02-08-2023
7
3
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Today, Early detection and screening of children with disabilities with Sensory Processing Disorders by official tools have been limited. This makes it difficult to care for, teach, intervene and support children with disabilities in learning and daily activities.
8p
viharry
15-12-2022
4
2
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Single-cell transcriptome and single-cell methylome technologies have become powerful tools to study RNA and DNA methylation profiles of single cells at a genome-wide scale. A major challenge has been to understand the direct correlation of DNA methylation and gene expression within single-cells.
11p
viaristotle
29-01-2022
11
0
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Migraine is a common heritable neurovascular disorder typically characterised by episodic attacks of severe pulsating headache and nausea, often accompanied by visual, auditory or other sensory symptoms. Although genome-wide association studies have identified over 40 single nucleotide polymorphisms associated with migraine, there remains uncertainty about the casual genes involved in disease pathogenesis and how their function is regulated.
10p
vibeauty
23-10-2021
7
1
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While leeches in the genus Hirudo have long been models for neurobiology, the molecular underpinnings of nervous system structure and function in this group remain largely unknown.
21p
vilichoo2711
23-06-2021
10
2
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The electrosensory ampullary organs (AOs) and mechanosensory neuromasts (NMs) found in sturgeon and some other non-neopterygian fish or amphibians are both originated from lateral line placodes. However, these two sensory organs have characteristic morphological and physiological differences.
14p
vilichoo2711
25-06-2021
19
1
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Understanding viral infection of the olfactory epithelium is essential because the olfactory nerve is an important route of entry for viruses to the central nervous system. Specialized chemosensory epithelial cells that express the transient receptor potential cation channel subfamily M member 5 (TRPM5) are found throughout the airways and intestinal epithelium and are involved in responses to viral infection.
20p
vilichoo2711
23-06-2021
12
1
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The present investigation was undertaken towards standardization of convenient mix formulation of the traditional chickpea based fermented product, dhokla mix using horsegram and to study nutritional and sensory profile of the developed dhokla convenience mix.
9p
trinhthamhodang11
27-04-2021
12
2
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The aim of the present investigation was to compare different methods of green tea processing and identify the best traditional method together with the plucking season at which the important nutritional and sensory parameters are at the peak.
10p
caygaocaolon11
21-04-2021
8
1
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Somatosensory profiling in affected and non-affected body regions can strengthen our insight regarding the underlying pain mechanisms, which can be valuable in treatment decision making and to improve outcomes, in patients with degenerative lumbar spine disorders pre-surgery.
10p
vitennessee2711
02-02-2021
3
1
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A comparative study was done to determine the most suitable combination of two cultivars of sweet potato for sauce preparation incorporated within the ratios T1 = TSP 12-9 (100%), T2 = TSP 12-10 (100%), T3 = TSP 12-9 + TSP 12-10 (50% each), T4 = TSP 12-10 (75%) + TSP 12-9 (25%), T5 = TSP 12-10 (25%) + TSP 12-9 (75%).
9p
cothumenhmong9
04-01-2021
7
2
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Product was prepared using optimized 1.5% WPC 70 or 2.0% Ca-caseinate for L. rhamnosus MTCC 5945 (NS4) culture. These products were evaluated for its storage stability at refrigeration temperature (72C). Sensory attributes of 1.5% WPC, 2.0% Ca-caseinate and control dahi were analyzed up to 15 days at intervals of 5 days at refrigeration temperature.
12p
trinhthamhodang7
31-08-2020
16
1
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Energy bar are gaining recognition as well as appreciation these days due to their ready-to- eat nature, delicious taste, nutritional profile and appealing look. Cereals play an important role in human diet and nutrition. Protein quality of cereals can be improved by combining it with other rich sources like milk protein. The milk solids (milk protein concentrate) and cereal based energy bar (MCEB) and control energy bar were stored at cabinet temperature (15±2°C) after packaging them in metallized PET Polyester/ Polyfilm pouches material.
11p
nguaconbaynhay7
15-08-2020
9
1
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Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. No adverse effects were noticed on sensory scores for appearance, flavour, juiciness, texture and overall acceptability up to 30 days of storage. Therefore, restructured turkey meat nuggets can be prepared and could safely be stored for 21 days at 4 ± 1ºC in LDPE pouches under aerobic packaging.
7p
trinhthamhodang1212
06-04-2020
16
4
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The improvement of yam (Dioscorea spp) nutritional quality is now an important challenge for yam breeders and producers. In order to identify yam parents with high technological potential for their use in varietal improvement schemes, two most dominant cooking forms (boiled and pounded) were considered. A total of 48 yam (Dioscorea rotundata Poir.) cultivars used as parents in Benin yam breeding program were evaluated. Trained and untrained panelists were invited to taste coded and randomized samples of boiled and pounded yam for the various tests using appropriate methods.
18p
caygaocaolon4
04-04-2020
8
1
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Eel (Mastacembelus armatus) steaks in brine processed in four-layered laminated retort pouch was processed in a steam/air mixture overpressure retort at 121oC. The curry and eel steaks were packed in 60:40 proportion. Time-temperature data from sealed samples was collected during heat processing using a ‘Nano Vacq 1 Tc’ data logger to record the data during processing. The product was processed for 2, 3 and 4 min at 121oC at the process value of 6.08, 13.89 and 5.03 min respectively.
11p
cothumenhmong4
25-03-2020
15
0
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The present investigation was carried out during 2015-16, in the Department of Horticulture, V.N.M.K.V. Parbhani, Maharashtra. Aonla (Emblica officinalis) also known as Indian gooseberry is one of the oldest Indian fruits and considered as “Wonder fruit for health”. The aonla candy was made up by using different treatments i.e. sugar syrup solutions, dipping time and drying methods. There are two levels of sugar syrup concentrations i.e. 60% and 70%, three dipping times i.e.36 hrs, 42 hrs and 48 hrs and three drying methods i.e. sun drying, solar drying and cabinet drying.
17p
cothumenhmong3
22-02-2020
37
3
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