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Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea
hot drink microwave drying polyphenols antioxidant activity quality characteristics sensory analysis
2016/12/9
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In ...
Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
Factors affecting consumer attitudes towards food products with sustainable attributes
consumer behaviour factor analysis sustainable food
2014/8/19
Sustainable food consumption is a core policy objective of the new millennium in the national and international agenda, as a consequence, the attention towards sustainable consumption has significantl...
Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry
fresh cut lactic acid microbial counts sodium hypochlorite
2014/2/24
In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentia...
Combined Effect of Refrigeration and Modified Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza: Biochemical and Sensory Attributes
Refrigeration Modified Atmosphere
2016/5/31
This study evaluated the combined effect of Modified Atmosphere Packaging (MAP) and refrigeration (7±1°C) on shelf-life extension of ready-to-serve pizza. Quality assessment was based on sensory and b...
Evaluation of apricot fruit quality and correlations between physical and chemical attributes
apricot fruit quality physical attributes chemical attributes genotypes
2014/2/25
The fruit of apricot (Prunus armeniaca L., Rosaceae) has been used as food in FYR Macedonia since a long time ago. The chemical organic matters from the fruit is a kind material for food processing an...
Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
milk chocolate properties of chocolate lyophilisate LAB
2014/2/27
Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some u...
Effect of HMM Glutenin Subunits on Wheat Quality Attributes
wheat technological quality HMM-GS, principal components
2010/2/1
Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. Th...
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance,Sensory and Sanitary Attributes of Wines
malolactic fermentation Oenococcus oeni Saccharomyces cerevisiae
2009/8/10
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic ...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...
Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes
amidated low methoxyl pectin gel fish restructured products
2009/3/19
Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsett...
Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels
consumer panel correspondence analysis food kansei model
2010/2/3
The food kansei model (Ikeda et al., 2004) has been modified to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels for sensory evaluation in the...
Summary of Conclusions from a Consensus Panel of Experts on Health Attributes of Lactic Cultures: Significance to Fluid Milk Products Containing Cultures
panel experts health lactic cultures
2008/3/18
A panel of experts sponsored by the California Dairy Research Foundation was convened on January 31, 1992 to discuss the effect of the consumption of lactic cultures on human health. The panel was com...