Sensory characterization of the perceived quality of East African Highland Cooking Bananas (Matooke).
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12606
Abstract: BACKGROUND In recent years, it has become increasingly evident that banana projects in Uganda needed to incorporate consumer preferences into the breeding pipelines to increase the acceptability of new cultivars. A trained panel used quantitative… read more here.
Keywords: sensory characterization; cooking bananas; bananas matooke; colour ... See more keywords
Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.02.002
Abstract: Abstract The absence of reference materials with defined mouthfeel properties makes it difficult to progress in finding the chemical compound or group of compounds responsible for such properties in complex foods or beverages such as… read more here.
Keywords: characterization fractions; chemo sensory; mouthfeel properties; sensory characterization ... See more keywords
Sensory characterization and identification of odorous constituents in acrylic adhesives
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DOI: 10.1016/j.ijadhadh.2017.06.020
Abstract: Abstract Most products in our surroundings contain adhesives, including acrylic adhesives which are used in many industry sectors. Some of these adhesives contain solvents that produce strong odors, but even adhesives which are produced without… read more here.
Keywords: odorous constituents; identification odorous; sensory characterization; acrylic adhesives ... See more keywords
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c03084
Abstract: Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might have better umami-enhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE-ARP, β-AH-ARP, RFPHADF-ARP) were synthesized using a food-grade preparation method, and their chemical… read more here.
Keywords: sensory characterization; arp arp; peptide; rfphadf arp ... See more keywords