milk-based espresso coffee is one of the most popular beverages. foam is an essential quality characteristic for this beverage. foam formation and stability is mainly related to the milk composition. in this study the influence of three different concentrations of xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °c) on foam stability were examined and exper...

the aim of this study was to evaluate the effects of echinophora cinerea boiss and stachys lavandulifolia vahl extracts on quality and sensory properties of doogh, as a dairy drinking, to enhance public health society. for this purpose, different levels of each plant extract was added to the doogh. stability, acidity, ph, microbial and sensory properties of doogh samples were studied during 45 ...

Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-fa...

in this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. cucurbit samples were cut spirally and coated by carboxy methyl cellulose (cmc) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. proportion of sample to solution was 1:10 and the solution containing sucrose %45, salt%25 and citric aci...

BACKGROUND The effect of acupuncture on sensory perception has never been systematically reviewed; although, studies on acupuncture mechanisms are frequently based on the idea that changes in sensory thresholds reflect its effect on the nervous system. METHODS Pubmed, EMBASE and Scopus were screened for studies investigating the effect of acupuncture on thermal or mechanical detection or pain...

consumer’s demand for functional foods is increasing, however, production of such food is not an easy task, and sometimes the sensory aspects of food are affected adversely. to ensure the customers of the quality of food, it is necessary to label the product with accurate nutrition information in order to make people aware of the positive nutrition effects of such foods. the aim of this researc...