Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11332
Abstract: BACKGROUND Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient especially for animal-based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their… read more here.
Keywords: flavor impartment; egg whites; sensory quality; mushroom ... See more keywords
Evaluation of green tea sensory quality via process characteristics and image information
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2016.12.004
Abstract: Abstract As the processing control and sensory evaluation of green tea are highly subjective and the tea industry is highly professionalized, it is desirable that to find a more objective way of evaluating the quality… read more here.
Keywords: quality; image information; green tea; evaluation ... See more keywords
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.11.110
Abstract: The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that… read more here.
Keywords: quality; antioxidant capacity; water; quality antioxidant ... See more keywords
Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage.
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DOI: 10.1016/j.foodchem.2019.01.140
Abstract: Debittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95 °C. Shigella boydii was the most… read more here.
Keywords: bitter gourd; gourd juice; debittered bitter; sensory quality ... See more keywords
The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129512
Abstract: This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula,… read more here.
Keywords: effect lactic; buttermilk; sensory quality; acid fermentation ... See more keywords
Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.05.002
Abstract: Abstract This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the physicochemical properties, microorganisms, and sensory quality of dry… read more here.
Keywords: dry sausage; spice extracts; sensory quality; biogenic amines ... See more keywords
The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples
Sign Up to like & getrecommendations! Published in 2020 at "Heliyon"
DOI: 10.1016/j.heliyon.2020.e04163
Abstract: Background This study investigated the effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of the dried fruit products; using mangoes and pineapples, as a case study. The fruits… read more here.
Keywords: isd; solar drying; quality nutritional; sensory quality ... See more keywords
The effect of purine content on sensory quality of pork.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108346
Abstract: Although high level of purine in foods is considered a risk factor for hyperuricemia and gout, purine-rich foods continue to be popular for their delicious taste. The main objective of this study was to investigate… read more here.
Keywords: content; quality pork; sensory quality; purine ... See more keywords
Electron beam irradiation on Fuzhuan brick-tea: Effects on sensory quality and chemical compositions
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DOI: 10.1016/j.radphyschem.2019.108597
Abstract: Abstract The aim of this study was to evaluate the electron beam irradiation effects on sensory quality and major chemical components in Fuzhuan brick-tea (FBT) at doses of 0, 1, 4, and 7 kGy. Furthermore, these… read more here.
Keywords: irradiation; chemical; sensory quality; tea ... See more keywords
Effect of the application timing of 1-MCP on postharvest traits and sensory quality of a yellow-fleshed kiwifruit
Sign Up to like & getrecommendations! Published in 2019 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2018.09.028
Abstract: Abstract Chile is the third largest exporter of kiwifruit in the world. Its varietal production has traditionally been focused on green-fleshed kiwifruit varieties, with ‘Hayward’ being the most exported variety. ‘Soreli’ is a new Italian… read more here.
Keywords: yellow fleshed; postharvest traits; fleshed kiwifruit; sensory quality ... See more keywords
Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels
Sign Up to like & getrecommendations! Published in 2017 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2017.1321586
Abstract: ABSTRACT The influence of tomato peel powder on the water holding capacity, microstructural character, and sensory quality of reduced-fat sausages during storage was investigated. In this work, rough tomato peels were crushed to powders of… read more here.
Keywords: peel; tomato peel; tomato powder; sensory quality ... See more keywords