نتایج جستجو برای: organoleptic traits
تعداد نتایج: 101404 فیلتر نتایج به سال:
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...
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....
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...
Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion. The present study was carried out to analyze the chemical composition of dehydrated curry leaves and to prepare different products by the incorporation of these leaves. Organoleptic and nutritive values of the prepared products ...
A time vs. volatile decomposition studY was made on commercially available soYbean oil aaed d • '" un er normal laboratory room conditions. Samples were taken at weekly intervals for peroxide v.alue (PV) determinations, organoleptic evaluatIOns and volatile analyses. Volatiles, stripped from the oil samples in an all-glass system devoid of connecting joints, were collected and sealed in attache...
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