Carrot Yoghurt : Sensory, Chemical, Microbiological Properties and Consumer Acceptance

Impact of sensory differences on consumer acceptability of Yoghurt 6 and Yoghurt - like Products

Consumer acceptance and sensory profiling of reengineered kitoza products.

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group st...

evaluation of sensory and physico-chemical properties of fruit beverage prepared by yoghurt whey

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Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices

Due to the popularity of health effects upon intake of fresh fruits and vegetables, the demand for fresh vegetables and fruit juices has rapidly increased. However, currently, washing is the only procedure for reducing contaminated microorganisms, which obviously limits the shelf-life of fresh vegetable juice (less than 3 days). In this study, we examined the effects of irradiation on the micro...

Shelf Life of Anchovy Products (Engraulis Encrasicolus): Evaluation of Sensory, Microbiological and Chemical Properties

Fishery products have always been an important food in Italy. In the past, increased consumption was mainly due to the good quality of the products, easiness of use and their beneficial effects on health. Recently, owing to the national financial crisis, there has been a decline in the consumption of fish. In fact, in 2013, according to data from ISMEA, the consumption of fresh fish suffered a ...