protein content and its effect on the quality of fresh pastas, obtained from dough preparedwith different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluatedin this paper. tests were carried out in the laboratory using raw materials from the same batch nationalorigin. raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. the dough...

Background: Malga cheeses are made in artisanal and seasonal dairies located in the Alps. This study was carried out to determine microbial diversity and sensorial properties of Malga cheese from Trentino (Italy) after long-term ageing period. The effects of adding the Fermalga Bacterial Pools (FBP) on microbiota biodiversity of cheese were also evaluated. Methods: Populations of Lactic Acid B...

Iberian ham presents superior sensorial quality than other ones. Currently, chemical procedures are being used to determine fat level of the ham, but they can not give any information about its distribution. Some research made on Iberian hams from pigs with different feeding reveal similar fat level, but pigs fed on acorns and grass reached better qualifications in a sensorial analysis of the s...

Language is the main communication device to represent the environment and share a common understanding of the world that we perceive through our sensory organs. Therefore, each language might contain a great amount of sensorial elements to express the perceptions both in literal and figurative usage. To tackle the semantics of figurative language, several conceptual properties such as concrete...

Iberian pork comes from genuinely bred Southwest Iberian Peninsula pigs traditionally fattened with acorns and pasture in an extensive production system. Dry-cured loins and hams constitute the main uncooked pork products with high sensorial quality and a first rate consumer acceptance, leading to high prices in the market. Several aspects related to quality in Iberian products have been examin...

This article examines the way the category of 'the sensorial' is mobilised across obesity research and care practices for overweight persons in France. The 'natural' body is understood to have developed mechanisms that motivate eaters to seek out energy-dense foods, a hardwiring that is maladaptive in today's plethoric food environment. The article analyses the feedback models mobilised in scie...

Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albariño wine. The must obtained from Albariño grapes was inoculated with 12 different yeast strains isolated from a single winery in Galicia, Spain. Chem...