Production, physicochemical and sensory characterization of cocoyam mixed flours and pastes (achu)
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DOI: 10.1007/s11694-018-9738-z
Abstract: Colocasia esculenta L. Schott and Xanthosoma sagittifolium L. Schott are two tropical tubers species commonly referred as cocoyams. Colocasia esculenta tuber is usually used for the preparation of achu (smooth paste food), but not always… read more here.
Keywords: colocasia esculenta; physicochemical sensory; xanthosoma sagittifolium; cocoyam ... See more keywords
Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04008-w
Abstract: Three forms of modified tapioca starch, i.e. phosphorylated cross-linked tapioca starch (CLTS), octenyl succinic anhydride substituted tapioca starch (OSTS) and hydroxypropylated tapioca starch (HPTS) were studied and used as stabilizers (0.5, 1 and 1.5%) in… read more here.
Keywords: physicochemical sensory; liquid kashk; tapioca starch; modified tapioca ... See more keywords
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04338-0
Abstract: Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous… read more here.
Keywords: reduction; cooked sausages; sodium; sensory microbiological ... See more keywords
Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese
Sign Up to like & getrecommendations! Published in 2018 at "Food Packaging and Shelf Life"
DOI: 10.1016/j.fpsl.2018.06.005
Abstract: Abstract The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and… read more here.
Keywords: microbiological physicochemical; sensory; sensory characteristics; packaging microbiological ... See more keywords
Physicochemical and sensory evaluation of sweet potato (Ipomoea batatas L.) restructured products produced in the Sinu Valley, Colombia
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DOI: 10.1016/j.heliyon.2021.e07691
Abstract: The purpose of the food industry is to ensure the availability of safe and nutritious food ingredients for human consumption. Sweet potato is a crop with excellent industrialization possibilities for human food due to its… read more here.
Keywords: restructured products; sweet potato; potato; physicochemical sensory ... See more keywords
Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt
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DOI: 10.1016/j.idairyj.2020.104915
Abstract: Abstract Yoghurts were prepared by fermentation in the absence (control) or presence of different concentrations of inulin, tragacanth gum, or gellan gum, and effects of the biopolymers on physicochemical and sensory characteristics of yoghurts during… read more here.
Keywords: biopolymer; sensory characteristics; gum; physicochemical sensory ... See more keywords
Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109129
Abstract: The production of pome fruits as pears and apples, as well as their derived industries, is of great economic importance in North Patagonia. The elaboration of fermented beverages as cider or perry has evidenced a… read more here.
Keywords: sensory; patagonia physicochemical; elaboration fermented; physicochemical sensory ... See more keywords
Agronomic, physicochemical, and sensory characteristics of fruit of Biquinho pepper cultivated with liquid biofertilizer
Sign Up to like & getrecommendations! Published in 2021 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2021.110348
Abstract: Abstract Biquinho pepper has been gaining prominence on the national scene because of its sweet taste and low pungency. This study evaluated the effect of liquid biofertilizer on the quality of the Biquinho pepper. Three… read more here.
Keywords: biofertilizer; physicochemical sensory; biquinho pepper; agronomic physicochemical ... See more keywords
Effect of Selected Wood Smoke on Physicochemical and Sensory Qualities of Tilapia (Oreochromis niloticus)
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2020.1856260
Abstract: ABSTRACT Different preservation and processing techniques have been used to extend the shelf life of fish. Smoking is a technique that enhances the flavor, color, texture, and shelf life of fish. This study was conducted… read more here.
Keywords: sensory qualities; tilapia oreochromis; oreochromis niloticus; physicochemical sensory ... See more keywords
Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Science and Technology"
DOI: 10.1111/ijfs.13894
Abstract: Improving functional and eating qualities of processed meat products through incorporation of plant fibre is of interest to both consumers and food industry. This project investigated the physicochemical and sensory properties of chicken sausages with… read more here.
Keywords: incorporation sugarcane; sugarcane; physicochemical sensory; chicken sausage ... See more keywords
Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) andLantana camara(L. camara) Fruits
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DOI: 10.1155/2019/6834946
Abstract: Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear… read more here.
Keywords: fruit; cactus pear; camara; physicochemical sensory ... See more keywords