Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production consumption fruit brandies, especially plum grape brandies as well pear apple a long tradition in countries Southeast Europe. aim this study was to evaluate 47 produced small distilleries industrial plants from five countries. content common volatile compounds (methanol, high...

INTRODUCTION Subjects with sensorial losses present balance deficits. Although such condition is often observed among elderly, there is discussion concerning the dependence on sensorial information for body sway control in the elderly without sensorial losses. PURPOSE We investigated the effects of foot sensitivity manipulation on postural control during upright standing in young adults and i...

In recent years, the use of edible coatings as a carrier of food additives and antimicrobial compounds in fishery products has been considered. This study was carried out to evaluate the effects of 2% chitosan coating singly or combined with 0.1% grape seed extract (GSE) on microbial (mesophilic and psychrophilic count), chemical (TBA, pH and PV) and sensorial properties of rainbow trout fillet...

Dietary nutrients play a significant part in determining growth rate and meat yield. It is known that the compositions of protein and total amino acids of meat are invariable by feeding treatments, hence the meat taste is considered to be invariable. However, the relationship of taste components of meat with nutrients is not fully elucidated, and there have been few reports on the effect of fee...

Ultra-high pressure homogenization (UHPH) is one of the most promising alternatives to traditional thermal treatment of food preservations and diversification. However, little research exists on the sensory characteristics of milk cheeses made from UHPH-treated milk. The aim of the current work was to study the effect of UHPH in goat milk at a pressure of 200 MPa on the sensorial characteristic...