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   Articles with "sensory acceptability" as a keyword



Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

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recommendations! Published in 2018 at "Journal of Food Science and Technology"

DOI: 10.1007/s13197-018-3429-y

Abstract: The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In… read more here.

Keywords: sensory acceptability; acceptability fish; quality sensory; essential oils ... See more keywords
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Sensory acceptability of value added cookies incorporated with Tinospora cordifolia (TC) stem powder; improvement in nutritional properties and antioxidant potential

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recommendations! Published in 2020 at "Journal of Food Science and Technology"

DOI: 10.1007/s13197-020-04325-5

Abstract: Tinospora cordifolia (TC) is regarded nature’s treasure as it is salutary in various ways to the human health in ayurvedic and vedic scriptures. The TC stem creeping on neem tree (Azadirachta indica) are considered best… read more here.

Keywords: sensory acceptability; stem powder; antioxidant potential; tinospora cordifolia ... See more keywords

Determinants of sensory acceptability in grapefruit

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recommendations! Published in 2018 at "Scientia Horticulturae"

DOI: 10.1016/j.scienta.2017.12.026

Abstract: Abstract Increasing consumer demands regarding fruit quality coupled with decreasing consumption of grapefruit in the United States prompted a reassessment of the factors that influence consumer acceptability in grapefruit in this study using more thorough… read more here.

Keywords: determinants sensory; acceptability grapefruit; fruit; grapefruit ... See more keywords

Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

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recommendations! Published in 2024 at "International Journal of Food Properties"

DOI: 10.1080/10942912.2024.2311153

Abstract: ABSTRACT Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which… read more here.

Keywords: sln ferrous; coconut stearin; sensory acceptability; sulfate ... See more keywords
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Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

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recommendations! Published in 2020 at "Food Science and Technology International"

DOI: 10.1590/fst.27920

Abstract: Flaxseed (Linum usitatissimum) has been part of human nutrition for years. Recent research studies have shown that flaxseed is an important plant source containing beneficial compounds for health besides being rich in alpha-linolenic acid (ALA),… read more here.

Keywords: acceptability fish; nutritional value; value sensory; fish burger ... See more keywords