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...

Background and Objectives: Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated. Materials and Methods: Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, ...

Problems of pain and paresthesia in the healed wounds of burn patients are an understudied and poorly documented phenomenon. This descriptive study was designed to examine the prevalence and characteristics of these chronic sensory problems 1 year or more postburn. Four hundred and thirty patients were sent questionnaires which assessed the frequency and intensity of the problems, influencing f...

The aim of this study was to evaluate pharmacokinetic and subjective responses to a prototype nicotine pyruvate (NP) aerosol generation system. In nine healthy adult daily cigarette smokers, plasma nicotine levels and subjective responses were assessed after double-blind administration of 10 inhalations of: NP (10 μg/puff, 20 μg/puff, and 30 μg/puff); Nicotrol/Nicorette nicotine vapor inhaler (...

The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bund...

antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. in recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. the aim of this study was evaluating the performance of polymeric film coated with natural antioxidant (rosemary extract) to prevent li...

The eating quality characteristics of farmed and wild Atlantic salmon, from locations in and around Northern Ireland, were compared by sensory analysis of frozen salmon. Quantitative descriptive analysis, using a trained panel, was used to compare specific attributes, while an untrained panel used hedonic scaling methods to assess acceptability. Freezing affected texture and appearance but had ...

In contrast to the common notion of autism as simply a disorder of social development with one or more specific impairments related to understanding and participating in reciprocal social interactions, more current conceptualizations are based on the notion of a condition that involves complex patterns of atypical processes, especially in the areas of perception, attention and motor development...

The clinical applications of thermal sensory and pain thresholds have been very limited due to large intra-individual variations. In the present paper CO2 and argon lasers were used as thermal stimulators, and the different factors (stimulus parameters and skin conditions) affecting the thresholds are described. The intra-individual variations obtained in sensory (9.3%) and pain (4.3%) threshol...

fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. salt and antioxidant used in the production of roe to prevent or retard spoilage. this study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic...