Articles with "functional sensory" as a keyword



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Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages.

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Published in 2021 at "Food chemistry"

DOI: 10.1016/j.foodchem.2021.130619

Abstract: There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition,… read more here.

Keywords: quinoa amaranth; functional sensory; proximate physico; chemical functional ... See more keywords
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Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide.

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Published in 2021 at "Food research international"

DOI: 10.1016/j.foodres.2021.110232

Abstract: This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5% p/v). Untreated and pasteurized whey… read more here.

Keywords: plasma; functional sensory; techno functional; cold plasma ... See more keywords