نتایج جستجو برای: sensory characteristics of samples including flavor
تعداد نتایج: 21208717 فیلتر نتایج به سال:
the geopolitics of afghanistan after september 11, 2001, and its impact on iranian national security
abstract u.s. attack to afghanistan after 9/11 provided opportunities for us who tried to become the dominant power after collapse of ussr and bipolar world. thinkers like fukuyama believed american liberal democrats thought would be universally accepted without resistances. liberal democracy is the best and final model of governance; in this regard, united state has moral responsibilities for...
Pomegranate Juice (PJ) and Green Tea (GT) products have increased in popularity because of their beneficial health properties. Consumers look for healthier beverages, and rely on labels, claims, and product packaging when choosing a product. The objectives of this study were to determine (1) the sensory profiles and acceptance of PJ and GT blends; (2) whether additional information would have a...
This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical were examined. A highly trained descriptive panel used a recently published lexicon for smoky aroma...
abstract ion selective electrodes (ises) are electrochemical sensors that respond selectivity to the activity of ionic species. an ion-selective electrode is an electrochemical device that uses a thin selective membrane or film as the recognition element, and is an electrochemical half-cell equivalent to other half-cells of the zeroth (inert metal in a redox electrolyte). in common methods o...
Background and Objectives: Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and so...
this study investigated the survival of a probiotic strain of lactobacillus acidophilus (la-5) in jug cheese during storage (120 days at 6-8 °c). the jug cheese treatments were: c (control), containing commercial starter frc-65; la, containing lactobacillus acidophilus; and las, containing commercial starter and lactobacillus acidophilus. the results showed that the amount of lactobacillus acid...
Background and Objectives: Use of appropriate pretreatments before drying process can greatly improve quality characteristics of the final dried products. In this study, effects of UV-B irradiation and lime juice as pretreatments on the quality characteristics of dried kiwifruit slices was investigated using hot-air method. Materials & Methods: Spray machine was used to spray lime juice at tim...
Most people tend to think that healthy foods do not taste good. This view could have a negative impact on the of food eat for health. However, if health-related information is provided avoid aspects, acceptability may improve. Thus, this study investigated changes in consumers’ sensory perception thickened beverages before and after provision dysphagia-related health information. Sixty young (1...
B0 d-B 0 d oscillations are observed in “self-tagged” samples of partially reconstructed B mesons decaying into a lepton and a charmed meson collected in pp̄ collisions at √ s = 1.8 TeV. A flavor tagging technique is employed which relies upon the correlation between the flavor of B mesons and the charge of nearby particles. We measure the flavor oscillation frequency to be ∆md = 0.471 +0.078 −0...
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