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Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea
hot drink microwave drying polyphenols antioxidant activity quality characteristics sensory analysis
2016/12/9
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In ...
Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Meat Eating Quality Taiwan Native Chicken Physicochemical
2016/5/18
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted du...
Fat, meat quality and sensory attributes of Large White × Landrace barrows fed with crude glycerine
pig pork quality glycerol by-product stearic acid
2014/10/28
The use of alternative raw materials like crude glycerine in animal feed to reduce final costs could be of interest as the sector seeks to increase its competitiveness. The aims of the present work we...
Combined Effect of Refrigeration and Modified Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza: Biochemical and Sensory Attributes
Refrigeration Modified Atmosphere
2016/5/31
This study evaluated the combined effect of Modified Atmosphere Packaging (MAP) and refrigeration (7±1°C) on shelf-life extension of ready-to-serve pizza. Quality assessment was based on sensory and b...
The Effect of Japanese Barnyard Millet (Panicum crus-galli L., var. frumentaceum HOOK. f.) Flour and Silk Fibroin on the Physical Properties and Sensory Attributes of Bread
Japanese barnyard millet flour silk fibroin bread expansion ratio physical properties sensory attributes
2009/8/19
The characteristics of bread containing a proportion of Japanese barnyard millet flour were evaluated for farinograph results, expansion ratio, and taste. In addition, the effect was investigated of a...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...
Effect of Feeding Ammoniated Wheat Straw Treated with and without Hydrochloric Acid on Meat Quality and Various Sensory Attributes of Growing Male Buffalo (Bubalus bubalis) Calves
Ammoniated Wheat Straw HCl Buffalo Calves Meat Quality Sensory Attributes
2016/4/15
An experiment was conducted to study the effect of feeding ammoniated wheat straw treated with and without HCl on meat quality and various sensory attributes of growing male buffalo (Bubalus bubalis) ...