Quality attributes of fufu: Instrumental and sensory measurement
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DOI: 10.1016/j.sciaf.2018.e00005
Abstract: Abstract Texture is one of the key desirable sensory attributes of fufu, a cassava-based staple of most Ghanaians. Cassava starch and plantain puree were blended in the ratios of 20:80, 25:75, 30:70, 35:65, and 40:60,… read more here.
Keywords: attributes fufu; instrumental sensory; cassava starch; plantain puree ... See more keywords
Influence of wall slip, thixotropy and lubrication regime on the instrumental sensory evaluation of topical formulations
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DOI: 10.1111/ics.12773
Abstract: Drawing parallels from rheotribology can be used to develop a robust instrumental protocol for non‐subjective characterization, product development and design of topical dosage forms with desired sensory attributes. However, instrumental characterization of cosmetic products can… read more here.
Keywords: instrumental sensory; wall slip; sensory evaluation; thixotropy ... See more keywords
Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds
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DOI: 10.3390/foods11142060
Abstract: Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and… read more here.
Keywords: pig; pig breed; salami; instrumental sensory ... See more keywords