نتایج جستجو برای: taste and aroma

تعداد نتایج: 16831490  

Journal: :Ziraa'ah : Majalah Ilmiah Pertanian 2022

The aim of the research was to determine effect adding butterfly pea flower juice changes in its physical and chemical properties. A completely randomized design with 3 levels (3, 6, 9%) control treatment chosen as experimental method. hedonic test (taste, aroma, color) showed panelists' preference level which not significantly different taste aroma but addition 6 9% resulted a blue color favor...

Journal: :ITEPA : Jurnal Ilmu dan Teknologi Pangan 2023

The purpose of this study was to find the effect purple sweet potato flour (Ipomoea batatas L.) and wheat ratio produce cilok with best characteristics. This used a Completely Randomized Design 5 levels ratio, namely 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%. treatment repeated 3 times obtain 15 experimental units. Parameters observed were water content, ash protein fat carbohydrate crude fib...

2017
Sophie Kindleysides Kathryn L. Beck Daniel C. I. Walsh Lisa Henderson Shakeela N. Jayasinghe Matt Golding Bernhard H. Breier

Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfaction, mouthfeel of fat, dietary intake, eating behaviour, and body mass index (BMI). Fifty women attended three sessions to assess oleic acid taste an...

2014
Soledad Molares Ana Ladio

BACKGROUND The taste and smell of medicinal plants and their relation to the cultural landscape of a Mapuche-Tehuelche community in the Patagonian steppe was investigated. We assume that the landscapes as a source of therapeutic resources is perceived, classified and named according to different symbolic, ecological and utilitarian criteria which are influenced by chemosensorial appearance of m...

Journal: :Journal of animal science 1999
T L Wheeler S D Shackelford M Koohmaraie

The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained sensory panel and 2) consumer evaluation of the taste of hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a comm...

Journal: :Coffee Science 2023

The strong sensory of canistel powder (Pouteria campechiana) could be combined with other like coffee. objective this research was to evalute the cold coffee using Rate-All-That-Apply method. There were five comparison overripe and granule instant coffee, namely 50:50; 60:40; 70:30; 80:20; 90:10, then mixtured plain base 25:75. product analysis Focus Group Discussion by selected panelists. Frie...

Journal: :Chemical reviews 2013
Heather Smyth Daniel Cozzolino

As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations Heather Smyth† and Daniel Cozzolino*,‡ †Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, P.O. Box 156, Archerfield BC, Queensland, 4108, Australia ‡School of Agriculture, Food and Wine, Faculty of Science, The University of Adelaide, ...

Journal: :IOP conference series 2021

The study evaluated the organoleptic properties from chicken intestines nugget with substitution 50% of breadfruit flour and tapioca flour. treatments in this consisted without (R1), 15% (R2), 25% (R3), 35% (R4), (R5), 65% (R6), 75. % (R7), 85% (R8), 100% (R9). A completely randomized design 5 replications was used study. substitute as a treatment for Parameters consist texture, colour, taste. ...

2012
Ashraf A. Ismail

Coffee has become one of the most consumed beverages in the world due its pleasant taste and aroma. Its appeal can also in some part be attributed to its caffeine content and scientifi cally-reported health benefi ts. Its increasing popularity has inspired coffee manufacturers to produce many new and exotic blends. Coffee is prepared in multiple ways by subjecting green coffee beans to washing,...

2011
Jens Rohloff

The cultivated strawberry (Fragaria x ananassa Duch.) is an important berry crop worldwide due to its flavourful taste, and high content of nutrients and health-beneficial phytochemicals. Derived from interspecific hybridization of the octoploids F. virginiana and F. chiloensis, a vast number of strawberry varieties have been developed adopted to varying growth environments, and in order to mee...

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function paginate(evt) { url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term pg=parseInt(evt.target.text) var data={ "year":filter_year, "term":term, "pgn":pg } filtered_res=post_and_fetch(data,url) window.scrollTo(0,0); } function update_search_meta(search_meta) { meta_place=document.getElementById("search_meta_data") term=search_meta.term active_pgn=search_meta.pgn num_res=search_meta.num_res num_pages=search_meta.num_pages year=search_meta.year meta_place.dataset.term=term meta_place.dataset.page=active_pgn meta_place.dataset.num_res=num_res meta_place.dataset.num_pages=num_pages meta_place.dataset.year=year document.getElementById("num_result_place").innerHTML=num_res if (year !== "unfilter"){ document.getElementById("year_filter_label").style="display:inline;" document.getElementById("year_filter_place").innerHTML=year }else { document.getElementById("year_filter_label").style="display:none;" document.getElementById("year_filter_place").innerHTML="" } } function update_pagination() { search_meta_place=document.getElementById('search_meta_data') num_pages=search_meta_place.dataset.num_pages; active_pgn=parseInt(search_meta_place.dataset.page); document.getElementById("pgn-ul").innerHTML=""; pgn_html=""; for (i = 1; i <= num_pages; i++){ if (i===active_pgn){ actv="active" }else {actv=""} pgn_li="
  • " +i+ "
  • "; pgn_html+=pgn_li; } document.getElementById("pgn-ul").innerHTML=pgn_html var pgn_links = document.querySelectorAll('.mypgn'); pgn_links.forEach(function(pgn_link) { pgn_link.addEventListener('click', paginate) }) } function post_and_fetch(data,url) { showLoading() xhr = new XMLHttpRequest(); xhr.open('POST', url, true); xhr.setRequestHeader('Content-Type', 'application/json; charset=UTF-8'); xhr.onreadystatechange = function() { if (xhr.readyState === 4 && xhr.status === 200) { var resp = xhr.responseText; resp_json=JSON.parse(resp) resp_place = document.getElementById("search_result_div") resp_place.innerHTML = resp_json['results'] search_meta = resp_json['meta'] update_search_meta(search_meta) update_pagination() hideLoading() } }; xhr.send(JSON.stringify(data)); } function unfilter() { url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term var data={ "year":"unfilter", "term":term, "pgn":1 } filtered_res=post_and_fetch(data,url) } function deactivate_all_bars(){ var yrchart = document.querySelectorAll('.ct-bar'); yrchart.forEach(function(bar) { bar.dataset.active = false bar.style = "stroke:#71a3c5;" }) } year_chart.on("created", function() { var yrchart = document.querySelectorAll('.ct-bar'); yrchart.forEach(function(check) { check.addEventListener('click', checkIndex); }) }); function checkIndex(event) { var yrchart = document.querySelectorAll('.ct-bar'); var year_bar = event.target if (year_bar.dataset.active == "true") { unfilter_res = unfilter() year_bar.dataset.active = false year_bar.style = "stroke:#1d2b3699;" } else { deactivate_all_bars() year_bar.dataset.active = true year_bar.style = "stroke:#e56f6f;" filter_year = chart_data['labels'][Array.from(yrchart).indexOf(year_bar)] url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term var data={ "year":filter_year, "term":term, "pgn":1 } filtered_res=post_and_fetch(data,url) } } function showLoading() { document.getElementById("loading").style.display = "block"; setTimeout(hideLoading, 10000); // 10 seconds } function hideLoading() { document.getElementById("loading").style.display = "none"; } -->