Physico-chemical and sensory characteristics of young dairy bull beef derived from two breed types across five production systems employing two first season feeding regimes.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8674
Abstract: BACKGROUND The present study aimed to assess the physico-chemical and sensory characteristics of Longissimus thoracis muscle from young dairy bulls: Holstein-Friesian (HF) and Jersey × Holstein-Friesian (JEX). Bulls slaughtered at 15 months of age differed… read more here.
Keywords: beef; young dairy; sensory characteristics; chemical sensory ... See more keywords
Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics
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DOI: 10.1007/s13197-020-04256-1
Abstract: The fortification of the processed cheese (PC) with bioactive compounds can increase their benefits for the health and also consumer acceptance. In the present study, rheological, chemical and sensory characteristics of the processed cheese containing… read more here.
Keywords: tomato powder; processed cheese; powder; sensory characteristics ... See more keywords
Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin
Sign Up to like & getrecommendations! Published in 2018 at "Chemometrics and Intelligent Laboratory Systems"
DOI: 10.1016/j.chemolab.2018.04.008
Abstract: Abstract Computer vision algorithms on Magnetic Resonance Imaging have been introduced as an alternative to destructive methods for determining the quality traits of meat products, since Magnetic Resonance Imaging is a non-destructive, non-ionizing, and innocuous… read more here.
Keywords: magnetic resonance; resonance imaging; physico chemical; chemical sensory ... See more keywords
The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
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DOI: 10.1016/j.foodres.2019.01.049
Abstract: The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and… read more here.
Keywords: aroma mancha; aroma; chelva wines; chemical sensory ... See more keywords
Agronomic, physical–chemical and sensory evaluation of pepper hybrids (Capsicum chinense Jacquin)
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DOI: 10.1016/j.scienta.2020.109819
Abstract: Abstract Capsicum chinense peppers are considered the most Brazilian of the species and have wide genetic diversity among cultivars. Its demand is increasing, requiring the development of new hybrid cultivars, with better agronomic and nutritional… read more here.
Keywords: evaluation pepper; agronomic physical; capsicum chinense; physical chemical ... See more keywords
Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16470
Abstract: This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic… read more here.
Keywords: using electronic; coffee; roasted beans; chemical sensory ... See more keywords
Novel pulsed infrared radiation: Effect on microbial, chemical and sensory properties of saffron (Crocus sativus L.)
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.15680
Abstract: In this study, the effect of pulsed infrared (PIR) irradiation on saffron microbial, chemical and sensory properties were evaluated. read more here.
Keywords: effect; chemical sensory; sensory properties; pulsed infrared ... See more keywords
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
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DOI: 10.1177/1082013220910534
Abstract: Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and… read more here.
Keywords: second fermentation; torront riojano; sparkling wines; chemical sensory ... See more keywords
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM
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DOI: 10.1590/1983-21252021v34n221rc
Abstract: ABSTRACT This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina… read more here.
Keywords: mango varieties; physical chemical; grown organic; chemical sensory ... See more keywords
Effect of Pekmez Addition on the Physical, Chemical, and Sensory Properties of Ice Cream
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DOI: 10.17221/80/2008-cjfs
Abstract: TemizH.,YesilsuA.F.�(2010):�Effect of pekmez addition on the physical, chemical, and sensory pro- perties of ice cream.�CzechJ.�FoodSci.,�28:�538-546. Theeffecsofpekmezconcentrates �(0,�2.5,�5.0,�7.5�and�10.0%)�onthephysical, �chemical, �andsensorypropertiesofice� creamsampleswereexamined.�Theadditionofpekmeztoicecreamformulapositivelyaffectedtotalsolid�(TS),�total� sugar, � invertsugar, � Saccharose,� titratableacidity, � ash, � andmelting,� whileprotein, � pH,� overrun, �… read more here.
Keywords: addition physical; physical chemical; ice cream; pekmez addition ... See more keywords
The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits
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DOI: 10.29252/fsct.16.97.171
Abstract: هدیکچ ناریا قطانم زا يرایسب رد طولب تخرد روفو هب یم تفای یم رده هب نآ هویم لاومعم و دوش یم ماد فرصم هب ای و دور دسر . هب هجوت اب یـگژیو ياـه تملاس… read more here.
Keywords: acorn flour; flour physico; chemical sensory; influence acorn ... See more keywords