نتایج جستجو برای: taste and aroma
تعداد نتایج: 16831490 فیلتر نتایج به سال:
This research aimed to investigate the characteristics of instant herbal beverages (i.e. taste, aroma, colors, ingredients, shelf life, and packaging) produced by Company X. In addition, effects its on X customers' decisions buy product in Special Region Yogyakarta was also studied. conducted from March - June 2022. study used statistics descriptive method. The data were then collected using qu...
madam, cardamom, often referred to as queen of spices because of its very pleasant aroma and taste, has a history as old as human race. it is especially common in the indian subcontinent and is known for its delicious aroma, aphrodisiac properties and also as a common folk remedy to treat stomach aches.[1] both in middle east and india, it is used for flavoring hot beverages such as tea and cof...
Chlorella is a unicellular alga that contains high nutritional and bioactive compounds, especially protein carotenoids. Therefore, it potential as the ingredient for functional food. This study aimed to develop cookie product with addition of . Besides, we also investigate effect at various concentration on cookies chemical properties consumer acceptance. Analysis included proximate total carot...
S. Eldeghaidy, L. Marciani, J. C. Pfeiffer, J. Hort, K. Head, A. J. Taylor, R. C. Spiller, P. A. Gowland, and S. Francis Physics Departement, Suez Canal University, Ismailia, Egypt, Sir Peter Mansfield Magnetic Resonance Centre, Nottingham, United Kingdom, Nottingham Digestive Diseases Centre NIHR Biomedical Research Unit, Nottingham University Hospitals, Nottingham, United Kingdom, Flavour Res...
Samples containing dextran, xanthan, sucrose and IAA were designed to have the same viscosity at a shear rate of 50s but significantly different viscosities at high shear rates (> 1000s). The relationship between high shear rate rheology and flavour perception will be investigated using sensory QDA method. INTRODUCTION Flavour is considered as one of the most important quality attributes that c...
Flavour results from the integration of aroma, taste and chemosensory information within the brain. Understanding interactions between the anatomically separate systems which relay this information is crucial to our appreciation of how different aspects of food contribute to flavour perception and the formulation of successful products. To examine these interactions, a beverage system was creat...
Aroma compounds and sensory features of lactose free (LFM) traditional (TM) Mozzarella cheese have been investigated during their labeled shelf-life. Acetoin 2-heptanone characterized both types at the production time. During shelf-life, a statistically significant increase in amount volatiles coming from amino acid fatty metabolism occurred LFM samples after 8 days storage and, to lesser exten...
Rice is the staple food in Iran. Aroma is a character that has an important role in consumer’s preference and rice price. In this research, inheritance of aroma in F2 generation of crosses between aromatic Sang Tarom with Neda and Nemat non-fragrant varieties was investigated. In this study, along with phenotypic evaluation based on alkaline test from leaf samples, the genetic evaluation was co...
The female flower of hop (Humulus lupulus var. lupulus) is an essential ingredient that gives characteristic aroma, bitterness and durability/stability to beer. However, the molecular genetic basis for identifying DNA markers in hop for breeding and to study its domestication has been poorly established. Here, we provide draft genomes for two hop cultivars [cv. Saazer (SZ) and cv. Shinshu Wase ...
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