Sensory properties

The objective of this study was to investigate effect of the addition with different ratios Macadamia oil cake (MOC) on physical properties (color and texture), nutritional composition (moisture content, protein content, fat content, fiber and energy value) and sensory quality of cookies were investigated.

9p viwalton 02-07-2024 0 0   Download

Ebook "Porosity: Establishing the relationship between drying parameters and dried food quality" provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality.

81p tracanhphuonghoa1007 22-04-2024 2 2   Download

The present study was, therefore, conducted to investigate the effect of the addition of different levels of FPI prepared from trimmings of yellowfin tuna on the physicochemical properties and sensory acceptability of biscuits.

7p vijaychest 24-04-2024 3 3   Download

Part 1 book "Ganong's review of medical physiology" includes content: General principles and energy production in medical physiology; overview of cellular physiology in medical physiology; synaptic and junctional transmission; neurotransmitters and neuromodulators; properties of sensory receptors; somatosensory pathways; the autonomic nervous system; hypothalamic regulation of hormonal functions,... and other contents.

348p muasambanhan08 01-03-2024 1 0   Download

Ebook "Balsamic vinegars: Tradition, technology, trade" offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product.

173p nhanphanguyet 28-01-2024 3 2   Download

Part 2 book "Encyclopedia of meat sciences (Vol 3)" includes content: Sensory assessment of meat, slaughter line operation, species of meat animals, stunning, sustainable muscle foods industry, tenderizing mechanisms, tenderness measurement, thermophysical properties, stunning and killing of farmed fish -how to put it into practice,... and other contents.

271p muasambanhan05 22-01-2024 3 2   Download

Part 1 book "Equine applied and clinical nutrition" includes content: A cost aoalysis of epa and DHA in fish, supplements, and foods; flax seed - A potential medicinal food; a review on nutritional and nutraceutical properties of sesame; a study on the different methods of preparation of lutein from supercritical fluid processed lutein esters; chemical and sensory analysis of some egyptian virgin olive oils;... and other contents.

157p muasambanhan05 22-01-2024 6 3   Download

Part 1 book "Functional anatomy and physiology of domestic animals" includes content: Basics of structure and function, body water: properties and functions, blood and its functions, nervous system, the sensory organs, endocrine system, bones, joints, and synovial fluid, muscle, the cardiovascular system.

277p muasambanhan03 02-01-2024 3 2   Download

Part 2 book "Milk proteins - From expression to food" includes content: The whey proteins in milk - thermal denaturation, physical interactions, and effects on the functional properties of; effects of drying on milk proteins; changes in milk proteins during storage of dry powders; interactions and functionality of milk proteins in food emulsions; milk protein–polysaccharide interactions; interactions between milk proteins and micronutrients; model food systems and protein functionality; sensory properties of dairy proteins; milk protein gels;.... and other contents.

338p muasambanhan03 02-01-2024 5 3   Download

Ebook Handbook of meat, poultry and seafood quality: Part 2 includes content: Shelf life of fresh and frozen pork, packaging of (fresh and frozen) pork, poultry meat flavor, poultry quality and tainting, microbiological and sensory properties of fresh and frozenpoultry, quality indicators in poultry products, shelf life of fresh and frozen poultry, packaging of fresh and frozen poultry,... and other contents.

255p oursky08 01-11-2023 2 1   Download

To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk.

8p 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 4 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

Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME419.

7p viisac 23-09-2023 2 1   Download

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   Download

Part 1 of ebook "Formulas, ingredients and production of cosmetics: Technology of skin- and hair-care products in Japan" has presents the following content: ingredients and productions of cosmetics; developing the formulations of cosmetics; raw materials of cosmetics; emulsions; sensory properties of cosmetics; sensory properties of alkyl groups; factors causing destabilization of emulsions; ingredients for stabilizing products;...

121p dieptieuung 20-07-2023 11 3   Download

The objective of the present study is to produce base layer winter active sportswear fabrics using natural and synthetic fibres and their blends which will deliver good comfort properties. Polyester, wool and bamboo fibres were selected for this study. Polyester is the most common fibre used in sportswear, wool is increasingly being used in sportswear and bamboo is a relatively new fibre that offers properties suitable for base layer sportswear. Bamboo is also regarded as a 'green' and eco-sustainable fibre.

204p runthenight07 01-03-2023 4 2   Download

In this work, we aimed to experimentally investigate the influences of the addition of passion fruit powder on finished bread characteristics, i.e., the quality and sensory perception, and the dough physical-chemical properties. The substitution rate of the passion fruit peel powder ranged from 5 to 20% of the wheat flour by weight.

8p vicedric 08-02-2023 6 3   Download

Polysaccharides strongly affect the sensorial properties of foods, which is partly related to the lubrication they provide. We investigated the lubrication performance of polysaccharides with different characteristics (i.e. molecular weight, conformation, stiffness, and charge density) to identify the most relevant structural features related to lubrication ability.

9p vihermione 30-12-2022 16 3   Download