ripening is one of the most important stages in production of cheese. in this research to comprehensive study of uf cheese ripening as the major industrial cheese that is produced in iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. thus, at first, lipolysis, proteolysis, texture a...

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...

fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. the present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. fish fingers were packed and then stored in refrigerator (4 °c). chemical parameters (fat con...

The effect of chitosan coating combined with green tea extract (GTE) on the quality of tigertooth croaker (Otolithes ruber) fillets including chemical, microbiological, texture, color and sensory properties during 16 days of refrigerated storage was investigated. The changes of color different were significantly retared, and the texture parameteres and sensory scores were significantly improved...

BACKGROUND New determinants of quality of life in schizophrenia need to be identified. As sensory gating deficit is core impairment in schizophrenia, the present study hypothesized that sensory gating deficit is a determinant of impaired quality of life in schizophrenia. This study therefore investigated the relationship between sensory gating deficit and quality of life in patients with schizo...

The effects of Mentha pulegium water extract dipping on quality and shelf life of silver carp during superchilled storage were investigated. Fish samples were treated with water extract of 1 and 3%M.pulegium, and then stored at -3 οC for 30 days. The control and the treatedfish samples were analyzed periodically for chemical (pH, PV, TBA, TVB-N), and sensory characteristics. The results indicat...

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...

The effects of chitosan (2%) coating combined with green tea extract (GTE) (1%) on the quality of tiger-tooth croaker (Otolithes ruber) fillets including chemical, microbiological, texture, color and sensory properties during 16 days of refrigerated storage was investigated. The color changes were significantly retared, and the texture parameteres and sensory scores were significantly improved ...