Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice
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DOI: 10.1155/2020/8886527
Abstract: Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was… read more here.
Keywords: shahpouri orange; ground; sensorial properties; ground meat ... See more keywords
Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
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DOI: 10.3390/foods11101393
Abstract: This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour… read more here.
Keywords: sensorial properties; cooking quality; pasta; date apple ... See more keywords
Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials
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DOI: 10.3390/foods13030357
Abstract: Consumers’ growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research… read more here.
Keywords: antioxidant sensorial; sensorial properties; addition; bread ... See more keywords
Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties Series II
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DOI: 10.3390/foods13132079
Abstract: Honey is a food product globally appreciated by consumers due to its extremely reduced processing requirements and its nutritional properties [...]. read more here.
Keywords: authenticity honey; sensorial properties; characterization bioactivities; honey characterization ... See more keywords