Sensory evaluation of commercial fat spreads based on oilseeds and walnut
نویسندگان
چکیده
منابع مشابه
Sensory Evaluation of Selected Walnut Cultivars
A sensory evaluation study was performed at UC Davis to determine if taste differences could be detected among several English walnut (Juglans regia) cultivars. Differences were tested using the duo-trio method, in which 'Hartley' was compared to seven other cultivars. No differences were found when 'Hartley' was compared to 'Vina', 'Scharsch Franquette' and 'Mayette', however 'Chandler', 'Chic...
متن کاملhistological evaluation of the effect of three medicaments; trichloracetic acid, formocresol and mineral trioxide aggregate on pulpotomized teeth of dogs
چکیده ندارد.
15 صفحه اولSensory and analytical characterization of the “cool‐melting” perception of commercial spreads
Butters, margarines and table spreads are water-in-oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in-mouth while consuming these products. Here, we investigated different methods to characterize sensorically and analytic...
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ژورنال
عنوان ژورنال: Acta Periodica Technologica
سال: 2013
ISSN: 1450-7188,2406-095X
DOI: 10.2298/apt1344021d