Sensory qualities

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 2 1   Download

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 5 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

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

Ebook "Postharvest management approaches for maintaining quality of fresh produce" presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to traditional synthetic chemicals, these eco-friendly molecules are equally effective with respect to slowing the physiological and biochemical changes in harvested produce.

233p tracanhphuonghoa1007 22-04-2024 4 2   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

In ebook "Recent developments in high pressure processing of foods" fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit.

130p coduathanh1122 27-03-2024 2 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

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 "Equine applied and clinical nutrition" includes content: Axtruded adult breakfast based on millet and soybean - nutritional and functional qualities, source of low glycemic food; factors affecting physico chemical, sensory and microbiological quality of kinnow juice blends; impact assessment of nutrition education programme on nutritional status of adolescent girls

130p muasambanhan05 22-01-2024 6 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 3 2   Download

Ebook Handbook of meat, poultry and seafood quality: Part 1 includes content: Chemical and biochemical aspects of color in muscle foods; Sensory methodology of muscle foods; Attributes of muscle foods: color, texture, flavor; Recent developments in flavor measurements; Sensory characterization; Chemical characterization; Process flavors; Savory flavors; Off flavors and rancidity in foods; Land animal products; Marine animal and plant products;…

312p oursky08 01-11-2023 3 1   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 9 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 2 book "Animal welfare (Vol 11 - The welfare of farmed Rratites" includes content: Welfare issues associated with ratite husbandry practices; the structure and sensory innervation of the integument of ratites; ratite movement; ratite health - welfare implications; bird handling, transportation, lairage, and slaughter - implications for bird welfare and meat quality; ratite conservation - Linking captive release and welfare.

151p oursky06 13-10-2023 6 3   Download

Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products.

7p viisac 23-09-2023 3 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 3 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

Consumers wish to have a wide range of foods that are nutritious and flavorful with long shelf life without added preservatives. The objective of this research work was to study the effect produced on whole wheat bread by using natural sourdough starter culture.

10p viisac 23-09-2023 5 1   Download