Physico-chemical and sensory characteristics of young dairy bull beef derived from two breed types across five production systems employing two first season feeding regimes.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8674
Abstract: BACKGROUND The present study aimed to assess the physico-chemical and sensory characteristics of Longissimus thoracis muscle from young dairy bulls: Holstein-Friesian (HF) and Jersey × Holstein-Friesian (JEX). Bulls slaughtered at 15 months of age differed… read more here.
Keywords: beef; young dairy; sensory characteristics; chemical sensory ... See more keywords
Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9808
Abstract: BACKGROUND Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with… read more here.
Keywords: storage; seaweed ulva; green seaweed; sensory characteristics ... See more keywords
Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04256-1
Abstract: The fortification of the processed cheese (PC) with bioactive compounds can increase their benefits for the health and also consumer acceptance. In the present study, rheological, chemical and sensory characteristics of the processed cheese containing… read more here.
Keywords: tomato powder; processed cheese; powder; sensory characteristics ... See more keywords
Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.03.160
Abstract: The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were… read more here.
Keywords: characteristics sulfur; non thermal; accelerating aging; aroma profile ... See more keywords
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107369
Abstract: Abstract The effect of thermal sterilization processes on the physicochemical parameters and sensory characteristics of Californian-style black olives, from ‘Hojiblanca’ and ‘Manzanilla Cacerena’ brine solutions, were evaluated. Two-way ANOVA showed that ‘Hojiblanca’ olives had a… read more here.
Keywords: sterilization; electronic tongue; thermal sterilization; sensory characteristics ... See more keywords
Effects of quince seed on the rheological, structural and sensory characteristics of ice cream
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.04.011
Abstract: Abstract This study investigated the potential use of quince seed to improve the rheological, melting, textural and sensory characteristics of ice cream. The high dietary fiber, polysaccharide and protein contents of these seeds made them… read more here.
Keywords: seed; qsp; ice cream; quince seed ... See more keywords
Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration
Sign Up to like & getrecommendations! Published in 2017 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2016.08.001
Abstract: Abstract Among lactones formed during the oxidative maturation of wines, sotolon (3-hydroxy-4,5-dimethyl-2[5H] furanone), with an odor reminiscent of nut and curry, and its low perception threshold, is known to have a significant impact on the… read more here.
Keywords: characteristics chardonnay; chardonnay wine; sensory characteristics; sotolon ... See more keywords
Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.07.043
Abstract: High pressure (HP) offers potential industrial applications in cheese preservation, but it is essential to provide knowledge concerning their effects on the ripening process and sensory characteristics. In this study, we investigated the effect of… read more here.
Keywords: effect; sensory characteristics; volatile compounds; semi hard ... See more keywords
The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2020.109976
Abstract: Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this study was to evaluate the sensory characteristics of sous-vide cooked salmon and the in vitro cardio-protective properties of its PL.… read more here.
Keywords: brined brined; sous vide; protective properties; antithrombotic properties ... 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
Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
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