نتایج جستجو برای: sensory evaluation
تعداد نتایج: 910020 فیلتر نتایج به سال:
Sensory evaluation is used to measure consciousness, and primarily developed in experimental and mathematical psychology. Sensory experiences can be reported using verbal (semantic) methods. This paper presents an overview of our semantic research achievements over the past decade, focusing on methodological attempts for substantiating the measure as a descriptive sensory analysis. Two types of...
Evaluation of Sensory and Rheological properties Viability Probiotic Bacteria in Date Dessert
Sensory science is a scientifi c method used to “measure, analyze, and interpret human responses to products as perceived through their senses of touch, taste, sight, smell, or sound.” Sensory science is often used to improve existing products or to test people’s views on new products, such as the softness of tissues, the crunchiness of an apple variety, or the aroma of air fresheners. It is al...
The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were studied for cocoyam varieties. The most preferred variety after sensory evaluation was blanched at 90°C for 5 min, reproduced, and frozen at a temperature of -18°C for storage studies over a period of 12 weeks with Irish potato as control. Sensory evaluation and instrumental textur...
Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture...
Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...
Background: Axotomy causes sensory neuronal loss. Reconnection of proximal and distal nerve ends by surgical repair improves neuronal survival. It is important to know the morphology of primary sensory neurons after the surgical repair of their peripheral processes. Methods: Animals (male Wistar rats) were exposed to models of sciatic nerve transection, direct epineurial suture repair of sciati...
the popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. in this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (lactobacillus delbruec...
The use of a range of technical, symbolic and other means of representation for sensory evaluation contributes to high quality product development in the Food industry. Use of sensory evaluation techniques adapted from industrial practice would contribute to pupils' achievement of higher levels of attainment particularly in Attainment target 3: Planning & Making. Existing educational resources ...
Rutilus kutum , one of the most important and valuable is the bony fishes of the Caspian Sea and the use of gill net fishing is one of numerous methods and the use of gill net fishing is one of the main ways that likely to more die the large number of fish during captured in net. In this study, sensory and the appearance changes white fishes after fishing by gillnetting was performed to determi...
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