background: the current study tried to investigate the antioxidant and anti-bacterial effects of green tea and grape seed extract (with a volume of 2%) on durability of tilapia packed in polyethylene bags, which were kept in cool temperature of 4±1 °c. methods: prepared fish were divided into 3 batches: 2 batches were treated by dipping for 30 min in ethanolic of green tea extract (2% v/v) and ...

Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce a non-gluten cake with an appropriate quality and high nutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth. Methods...

The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...

objectives:the purpose of this study was to investigate of effects of sensory integration therapy (sit) on social interaction and sensory and motor performance in children with autism spectrum disorders (asd). methods:24 children with asd (22 boys, 2 girls), aged 6-12 years that matched on iq and gender, were randomly assigned to an experimental or control group. we requested participants of th...

background and objective: reduced fat cheese often exhibits poor sensory quality due to the reduction of fat, which plays a critical role in flavor and texture. therefore, there is the challenge to produce a reduced fat cheese with improved sensory attributes and texture that is also comparable to its full-fat counterpart. the main objective of this research was to investigate the effect of dif...

In industries, the sensory characteristics of products are key points to control. The method commonly used to characterize and describe products is the conventional profile. This very efficient method requires a lot of time to train assessors and to teach them how to quantify the sensory characteristics of interest. Over the last few years, other faster and less restricting methods have been de...

In order to deal with non linear dependence relationships between sensory characteristics and hedonic appreciation, we applied Kano’s model (1984) to External Preference Mapping methodology. By considering separately satisfaction and dissatisfaction, we proposed to classify the sensory attributes according to Kano’s typology. We identify attributes that contribute only to satisfaction, those wh...

Background: Children with Autism Spectrum Disorder (ASD) frequently have feeding and eating difficulties as well as unusual responses to sensory stimuli. This can lead to significantly compromised occupational performance. Method: A secondary data analysis study design was used to investigate sensory processing characteristics as predictors of feeding and eating disturbances. Study subjects wer...

abstract: in this research, the functionality of sweet basil seed powder (ocimum basilicum l.) on buguette bread quality and its potential application in retarding the staling process has been studied. three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. the effects of powder on the rheological properties of dough were also investigated instrumentally...