نتایج جستجو برای: sensory characteristics of samples including flavor
تعداد نتایج: 21208717 فیلتر نتایج به سال:
Background and Objectives: Use of natural coatings with various capabilities provides the opportunity to produce healthier and more acceptable materials, especially for higher value-added products such as dates. The objective of this study was to investigate effects of date coatings on the fruit various characteristics for the purpose of a longer shelf-life. Materials & Methods: Mazafati date...
Sensory evaluation is a scientific discipline that is widely used to determine the quality of food products. But sensory characteristics cannot be quantified exactly; hence, the relationships among variables are not clear. In this paper, a Fuzzy linear regression was proposed to model the relationship between overall acceptance and sensory characteristics (aroma, surface color, porosity, hardne...
چکیده در بخش اول این پروژه دو روش میکرواستخخرا به نامهای میکرواسخخرا امولسیونی با کمک اموا فراصتتتو 1 و میکرواستتتخخرا مای – مای با کمک هوا 2 ، به عنوان دو روش میکرواستتتخخرا بدون حلال پخشکننده 3 ، برای اسخخرا برخی هیتدروکربتنهای آروماتیتک حلقوی 4 از نمونتههای آبتی بهکار گرفخه و پارامخرهای موثری همچون نوع حلال اسختتتتخرا کننده، حجم حلال اسخخرا کننده، میزان نمک، زمان تابش اموا فراصتو ، تددا...
Influence of irradiation and storage on the quality of ready-to-eat (RTE) turkey breast rolls was investigated. Commercial oven roasted turkey breast rolls purchased from local stores were sliced and vacuum packaged. The sliced samples were randomly divided into 3 groups and irradiated at 0, 1.0, or 2.0 kGy using a linear accelerator. Color, 2-TBA-reactive substances (TBARS), sensory characteri...
background: saffron, the dried stigmas of crocus sativus, is the world's most expensive spice which has been used as food additive and flavoring agent. the aim of the present study has been to investigate the combination effects of gamma irradiation and silver nano particles packing on the chemical properties of saffron during storage time. a combination of hurdles can ensure stability and...
Background: Saffron, the dried stigmas of crocus sativus, is the world's most expensive spice which has been used as food additive and flavoring agent. The aim of the present study has been to investigate the combination effects of gamma irradiation and silver nano particles packing on the chemical properties of saffron during storage time. A combination of hurdles can ensure stability a...
a large number of single research studies on the effects of strategy-based instruction (sbi) in teaching english as a foreign or second language has been conducted so far. however, the lack of a comprehensive meta-analysis targeting the effectiveness of english language sbi is observed. moreover, the findings of experimental studies regarding the context of the english language, proficiency lev...
Ready-to-eat or canned products have an important place in urban life style. Rice is consumed by half of world population. Problems related to production of canned rice are the coherences of rice kernel, retrogradation of rice starch and physico-chemical changes of rice during storage. Main factors affecting physico-chemical properties of canned rice are rice cultivar, amylose and amylopectin c...
pistachio nut (pistacia vera l.) is one of the popular and nutritious tree nuts in the world. pistachio spread is a new product which is made from pistachio paste, icing sugar, soy protein isolate (spi), and red palm oil (rpo). this study involved sensory acceptability (by 32 assessors) using hedonic scale and development of suitable terminology for describing pistachio spread using quantitativ...
Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh wi...
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