Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour
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DOI: 10.1002/cche.10089
Abstract: Background and objectives Chinese white salted noodles (CWSN ) and steamed bread (CSB ) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes… read more here.
Keywords: steamed bread; extraction; wheat; chinese wheat ... See more keywords
Comparison of sensory evaluation techniques for Hungarian wines
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DOI: 10.1002/cem.3219
Abstract: The aim of this study was to compare different Hungarian Kadarka, Kékfrankos, and Cabernet franc wines produced and aged by the same methods and to compare two types of sensory analysis methods as well: the… read more here.
Keywords: evaluation techniques; analysis; comparison sensory; evaluation ... See more keywords
Application of Fuzzy Logic in Sensory Evaluation of Food Products: a Comprehensive Study
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DOI: 10.1007/s11947-019-02337-4
Abstract: Sensory evaluation plays a vital role in the assessment of acceptance of novel food products and preferences for different cuisines. This process provides significant and valuable information to the food-processing industries and food scientists regarding… read more here.
Keywords: food products; application fuzzy; fuzzy logic; food ... See more keywords
Sensory evaluation in test chambers: Influences of direct and indirect assessment
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DOI: 10.1016/j.buildenv.2020.106668
Abstract: Abstract The release of volatile organic compounds from building products may influence the perceived air quality in the indoor environment. Consequently, building products need to be assessed for the acceptability of emitted odors. The standard… read more here.
Keywords: indirect assessment; air; test chambers; assessment ... See more keywords
Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
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DOI: 10.1016/j.foodchem.2020.126497
Abstract: The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from… read more here.
Keywords: bread; micronized whole; whole wheat; sensory evaluation ... See more keywords
The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.01.011
Abstract: Studies suggest that consumer' acceptance of edible insects can be enhanced by processing and blending them with familiar food products. This is however, expected to result in changes in some sensory attributes. In this study,… read more here.
Keywords: information; product; consumer; cricket flour ... 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
Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation
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DOI: 10.1016/j.lwt.2020.110641
Abstract: Abstract The process of taste release and perception during chewing bread was investigated using high-performance liquid chromatography and sodium ion-selective electrode analysis combined with dynamic sensory evaluation. The result of the dynamic quantitative descriptive analysis… read more here.
Keywords: taste; analysis; characterization key; dynamic sensory ... See more keywords
Agronomic, physical–chemical and sensory evaluation of pepper hybrids (Capsicum chinense Jacquin)
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DOI: 10.1016/j.scienta.2020.109819
Abstract: Abstract Capsicum chinense peppers are considered the most Brazilian of the species and have wide genetic diversity among cultivars. Its demand is increasing, requiring the development of new hybrid cultivars, with better agronomic and nutritional… read more here.
Keywords: evaluation pepper; agronomic physical; capsicum chinense; physical chemical ... See more keywords
Biotechnological Production and Sensory Evaluation of ω1-Unsaturated Aldehydes.
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DOI: 10.1021/acs.jafc.0c06872
Abstract: Lipid extracts of the fungus Flammulina velutipes were found to contain various scarce fatty acids including dodec-11-enoic acid and di- and tri-unsaturated C16 isomers. A biotechnological approach using a heterologously expressed carboxylic acid reductase was… read more here.
Keywords: unsaturated aldehydes; evaluation unsaturated; biotechnological production; acid ... See more keywords
Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation
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DOI: 10.1080/00032719.2019.1570244
Abstract: Abstract Miso is a fermented soybean paste that is consumed in the traditional Japanese diet. Understanding the effects of chemical characteristics on miso sensory evaluation enables the classification of miso quality. This study investigated the… read more here.
Keywords: fermented soybean; chemical composition; evaluation; soybean paste ... See more keywords