Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

Previous research has suggested that sensory characteristics of a drink modify the acute satiating effects of its nutrients, with enhanced satiety being evident when a high-energy drink was thicker and tasted creamier. The present study tested whether this modulation of satiety by sensory context was altered by repeated consumption. Participants (n 48) consumed one of four drinks mid-morning on...

This national online survey study characterized sensory features in 1,307 children with autism spectrum disorder (ASD) ages 2-12 years using the Sensory Experiences Questionnaire Version 3.0 (SEQ-3.0). Using the SEQ-3.0, a confirmatory factor analytic model with four substantive factors of hypothesized sensory response patterns (i.e., hyporesponsiveness; hyperresponsiveness; sensory interests, ...

This study identified and explored the sensory characteristics that drive consumer liking of butter. A trained descriptive panel evaluated 27 commercial butters using a defined sensory language. Two focus groups were conducted with butter consumers to gain an understanding of consumer use and consumption habits. Six representative butters and 2 vegetable oil spreads were selected for consumer a...

Sensory texture characteristics of cooked rice for three cultivars (74 samples) were predicted using an extrusion cell and a novel data analysis method (i. e. Spectral Stress Strain Analysis). Eight sensory texture characteristics were evaluated and force values from the instrumental tests were used in combination with Partial Least Squares regression to evaluate predictive models for each of t...

The objective of this review was to present an update of the currently managed studies on the characterization physical, chemical, and sensory analysis of several tomato cultivars. This review has indicated the importance of farming system and genotype on sensory and biochemical characteristics. It is necessary to use selected genotypes responding positively to organic farming in terms of senso...

1. Abidoye, A.O., Ojedokun, F.O., Fasogbon, B.M., Bamidele, O.P. (2022). Effects of sweet basil leaves (Ocimum basilicum L.) addition on the chemical, antioxidant, and storage stability roselle calyces (Hibiscus sabdariffa) drink. Food Chemistry, 371, art. no. 131170. https://doi.org/10.1016/j.food.... CrossRef Google Scholar

The aim of this study was to investigate the sensory characteristics of dry-cured hams from confined Iberian pigs fed on a high oleic (HO) concentrate (HO-Pienso hams), and to study how different the characteristics of these hams are from those of Iberian hams from the best grade (Montanera hams, from extensively reared pigs). Nearly half of the fatty acids studied were similar in HO-Pienso and...