نتایج جستجو برای: sensory evaluation
تعداد نتایج: 910020 فیلتر نتایج به سال:
Background & Aim: Echium amoenum is most commonly used herb after tea with high nutritional values. The purpose of this research was to produce Echium amoenum herbal tea, enriched by Malva and Althaea rosea var. nigra, in order to enhance the sensory properties and antioxidant activity of herbal tea. Experimental: In th...
OBJECTIVE This quasi-experimental study sought to determine whether children with possible sensory processing deficits, as measured by the Sensory Profile, performed less well on an occupational performance measure compared to children with typical Sensory Profile scores. METHOD Sixty-eight children were administered both the Assessment of Motor Process Skills (AMPS) and the Sensory Profile. ...
Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation...
The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH andacidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well a...
Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation...
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