Tasting techniques

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

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

Part 1 of ebook "How to cook better" provides readers with contents including: essentials; timing and preparation; equipment; health and safety; health and nutrition; taste and smell; ingredients and techniques; starch; fruit and veg; fish; poultry and game birds;...

115p lytamnguyet 04-08-2023 4 3   Download

Ebook "Exploring wines and spirits" aims to cover the Advanced Certificate syllabus thoroughly, and to act as a "springboard" for those students progressing towards Diploma. Those readers whose immediate concern is success in the Advanced Certificate Examination should therefore take note of the frequent inclusion of "Key Lists" throughout the text, which will remind students of the priority knowledge required in each area. Please refer to part 1 of the ebook for details!

194p lytamnguyet 04-08-2023 4 4   Download

This dissertation aims to investigate the electrical impedance properties of fruits and vegetables, and explore the relationship between impedance and quality criteria. In particular, the present dissertation outlines experimental research conducted on relationships between impedance properties and fruit tastes as well as the impedance changes observed during ripening process. Impedance measurement to monitor moisture content changes in the progress of drying is also included in this research.

116p runthenight05 01-03-2023 6 2   Download

Ebook Fundamentals of multimedia (Second Edition): Part 1 presents the following content: Introduction to multimedia; a taste of multimedia; graphics and image data representations; color in image and video; fundamental concepts in video; basics of digital audio; lossless compression algorithms; lossy compression algorithms; image compression standards; basic video compression techniques; MPEG video coding: MPEG-1, 2, 4, and 7; new video coding standards: H.264 and H.265; basic audio compression techniques; MPEG audio compression.

500p runthenight03 07-12-2022 16 6   Download

The content of the book has been structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills, advanced technical skills and then on to key supervisory aspects. An explanation of how information can be found in the book is given in the section ‘How to use this book’.

66p ibvitran 16-02-2022 59 4   Download

Chilli is one of the important spices and cultivated around the world for its peculiar hot taste. Chilli leafs prone to affect by Alternaria alternata (leaf spot). In order to overcome this problem, efforts have been made to evaluate the efficiency of the bio-control agent Trichoderma harzianum for controlling the leaf spot disease in chilli. Trichoderma harzianum was isolated from the field soil and identified through microscopic and recommended standard methods.

9p angicungduoc5 12-06-2020 14 2   Download

Litchi (Litchi chinensis Sonn) is an evergreen subtropical fruit, known for its deliciously flavoured and juicy aril, high nutrition and refreshing taste. Owing to its growing popularity, new orchards are coming up in different traditional and nontraditional area. Quality of litchi fruit is an important component for market value and is influenced by many factors including nutrient and microenvironment management.

13p trinhthamhodang1213 29-05-2020 8 1   Download

Water loss is the major problem in rambutan which induces the browning of spinterns and ultimately reduces the consumer acceptance. Techniques which slow down respiration and dehydration rate were found to be more effective in increasing overall acceptability of rambutans. The efficacy of several pre-treatments in up regulating consumer acceptance of rambutan (Nephelium lappaceum L.) fruit was examined. Dipping fruits for 5 min in 2 ppm ozonized water comparably reduced the browning of the fruit stored under room temperature (30±2oC; 80-85% RH).

8p trinhthamhodang4 22-03-2020 20 2   Download

The present study was carried out to determine the quality and sensory parameters of osmotic dewatered jackfruit bulb slices at optimized condition. The quality parameters like colour, hardness, ascorbic acid content and sensory parameters like appearance, odour, taste and overall acceptability were studied. The results showed that the osmotic dewatering process has significant effect on the quality and sensory parameters respectively. The significant being positive in both the quality and sensory parameters are observed.

7p quenchua2 18-12-2019 6 1   Download

The study was undertaken to compare the effect of tray and solar drying on the quality attributes of pineapple powder and its storability in different packaging materials. For the study, pineapple slices were first subjected to osmotic dehydration process using sugar syrup of 60 oBrix for 12 hours at room temperature. Powder was prepared after solar (using natural solar cabinet dryer) and tray drying (at 50, 60, 70 and 80 oC) of pineapple slices.

18p nguaconbaynhay1 08-12-2019 18 0   Download

Restaurant wine stewards or sommeliers generally provide sensory descriptions based on personal tasting, though accuracy may be questionable in restaurants which lack sufficiently trained or experienced employees. Some winemakers include descriptions with their wine shipments (Hochstein, 1994). While research into the impact of sensory descriptions on choice is limited, their broad use and inclusion in critical wine evaluations from The Wine Spectator and The Wine Advocate suggest a perceived importance.

0p khanhchilam 01-04-2013 48 4   Download

Consistent with real-life credit-card and subprime mortgage contracts but (we argue) inconsistent with natural specifications of rational time-consistent theories, in the competitive equilibrium of our model firms offer seemingly cheap credit to be repaid quickly, but introduce large penalties for falling behind this front-loaded repayment schedule. The contracts are designed so that borrowers who underestimate their taste for immediate gratification both pay the penalties and repay in an ex ante suboptimal back-loaded manner more often than they predict or prefer.

19p enter1cai 12-01-2013 56 2   Download

Calculus isn’t a hard subject. Algebra is hard. I still remem- ber my encounter with algebra. It was my first taste of abstraction in mathematics, and it gave me quite a few black eyes and bloody noses. Geometry is hard. For most peo- ple, geometry is the first time they have to do proofs using formal, ax- iomatic reasoning.

134p tiramisu0908 31-10-2012 59 7   Download

Cross drawings are as old as time. They have been around even before Christ and Christianity. The cross symbolizes life, immortality,union of the heavens and earth and the sun and stars. It's no wonder so many people select this image as a tattoo. It is arguably the most widely used image in both ancient and modern tattoos. Throughout history each culture has reinvented and redesigned this sacred image leaving us with many different versions. There are many variations of cross drawings which I will display below. Again as with tattoos and other drawings, personal taste and style rules all....

6p moi_tim 02-10-2012 40 4   Download

Students learn in a number of ways and in a variety of settings. They learn through lectures, in informal study groups, or alone at their desks or in front of a computer terminal. Wherever the location, students learn most efficiently by solving problems, with frequent feedback from an instructor, following a worked-out problem as a model. Worked-out problems have a number of positive aspects. They can capture the essence of a key concept -often better than paragraphs of explanation. They provide methods for acquiring new knowledge and for evaluating its use.

433p ngoc06sk 04-10-2011 148 35   Download