نتایج جستجو برای: organoleptic scores
تعداد نتایج: 163309 فیلتر نتایج به سال:
This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from ...
The consumption of mineral water has been increasing because of the frequent and unjustified reports of the water supply contamination. However some authors have shown that bottled waters are not always better than tap water. Mineral waters are more palatable for organoleptic characteristic because, being pure at source, they do not undergo disinfection treatments and are sometimes enriched wit...
Artificial Organoleptic Systems are being used today for a variety of detection tasks from quality control of food products to medical diagnosis. The optimization of sample preparation, signal processing, feature extraction, classifier are as important as choice of sensors within the array in enhancing the performance of the organoleptic system. It is difficult to determine if all features cons...
Meat quality score and its composite traits of the Hungarian Large White pigs were analyzed using the national station test database for the period of 1994-2005. Th e distribution of the meat quality score was substantially diff erent from the normal distribution and the average score of the population was close to the possible maximum. Based on the results the traits can hardly be improved by ...
There are many methods and varied protocols for examining halitosis. Chemical and enzymatic tests determine the presence of bacterial species and their metabolic products or enzymes in the mouth, while halitometers precisely quantify gases but not halitosis itself. Examinations by the human nose (ie, self assessment, feedback from others, or organoleptic test by an examiner) directly target hal...
دما و رطوبت نقش مهمی را در خصوصیات کیفی پنیر از جمله بار میکروبی , خصوصیات بافتی و ارگانولپتیک بازی می کنند .تحقیق حاضر شامل مدل سازی خصوصیات ترموفیزیکی و در ادامه شبیه سازی و معتبر سازی انتقال حرارت و پیش بینی پروفیل های دما در حین آب نمک گذاری در پنیر تهیه شده به روش اولترافیلتراسیون می باشد . خصوصیات ترموفیزیکی شامل: هدایت حرارتی، گرمای ویژه، دانسیته و فعالیت آبی پنیر اندازه گیری گردید....
Research has been carried out on the analysis of physic properties green bean extract powder (Phaseolus vulgaris L). This study aims to determine physical characteristics that stored in a predetermined time variation. The tested included water content, solubility and organoleptic tests. results sample content test with storage variations less than 1, 2 3 months respectively were 5.55%, 2.86%, 3...
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because...
Buffalo's milk was fortified with different sources of iron and zinc salts to manufacture of Domiati cheese. It was fortified with ferrous chloride, ferrous sulphate, zinc sulphate and zinc acetate at levels of 40, 60 and 120 mg Fe or Zn/kg milk. All fresh and stored samples (30 and 90 days) of Domiati cheese were analyzed for pH, acidity moisture, TN, SN, fat, lactose, ash and TBA number. No o...
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