the effects of a nano-emulsion chitosan-based coating on enhancing the shelf-life and quality of golab kohanz apples were studied. the nano-emulsion coating containing chitosan with a concentration of 2000 ppm was applied for coating of golab kohanz apples. coated and uncoated apples were packed in normal packaging cardboards and kept at 2 ± 1 °c with a relative humidity within 80-85%. flesh fi...

Nowadays rising consumer concern on the safety of synthetic chemical food preservatives is a reason for finding natural new antimicrobial agents, especially among the components of medicinal plants such as Essential Oils (EOs). However, most EOs are sensitive to oxygen, light, and temperature and can be easily degraded. Some EOs have strong taste, flavor, and affect the organoleptic charact...

Insects must detect and interpret stimuli embedded in a sensory environment of competing stimuli. While sensory environments vary in time and space, individuals may be able to learn local background characteristics, facilitating perceptual learning. This study on host search in butterflies examines the following questions in an ecologically relevant context: i) does cue learning depend on the s...

In the past, sensory saltation phenomena (Geldard and Sherrick, 1972) have been used repeatedly to analyze the spatiotemporal integration capacity of somatosensory and other sensory mechanisms by means of their psychophysical characteristic. The core phenomenon consists in a systematic mislocalization of one tactile stimulus (the attractee) toward another successive tactile stimulus (the attrac...

Sensory tricks are various manoeuvres that can ameliorate dystonia. Common characteristics are well known, but their variety is wide, sensory stimulation is not necessarily the critical feature, and their physiology is unknown. To enumerate the various forms of sensory tricks and describe their nature, research findings and theories that may elucidate their neurophysiologic mechanism, we review...

How long can roasted coffee beans be stored, without reducing the typical coffee flavor which is mainly responsible for consumers' enjoyment? In Austria, most coffee packages have a best-before date between 12 and 24 months, but it is not regulated by law. Therefore, there is the need to evaluate changes in sensory qualities of coffee beverages prepared from stored coffee beans. For preparation...

Maple syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal ...

OBJECTIVE This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). METHODS CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequen...

  The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...