Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery

2015 ◽  
pp. 375-404
Author(s):  
G. Spedding ◽  
T. Aiken
Keyword(s):  
Quality Assessment ◽  
Sensory Analysis ◽  
Microbial Control

scholarly journals Quality assessment of different muskmelon varieties by chemical and sensory analysis

2017 ◽  
Vol 12 (Special-3) ◽  
pp. 667-670
Author(s):  
P. SUSHMITHA ◽  
B. SRINIVASULU ◽  
M. PARATPARA RAO ◽  
A.DEVI PRIYA ◽  
M.L. NARAYANA REDDY
Keyword(s):  
Quality Assessment ◽  
Sensory Analysis

scholarly journals INTEGRATING SENSORY ANALYSIS AND HEDONIC EVALUATION FOR APPLE QUALITY ASSESSMENT

2011 ◽  
Vol 34 (2) ◽  
pp. 126-132 ◽  
Author(s):  
EDOARDO GATTI ◽  
NICOLA DI VIRGILIO ◽  
MASSIMILIANO MAGLI ◽  
STEFANO PREDIERI
Keyword(s):  
Quality Assessment ◽  
Sensory Analysis ◽  
Hedonic Evaluation ◽  
Apple Quality

Quality assessment of dried organic bell peppers through composition and sensory analysis

2021 ◽  
Author(s):  
Giulia Bianchi ◽  
Roberto Lo Scalzo ◽  
Marta Fibiani ◽  
Dario Paolo ◽  
Marta Vignati ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Sensory Analysis ◽  
Bell Peppers

scholarly journals Nutritional and sensory quality assessment of plain cake enriched with beetroot powder

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2049-2053
Author(s):  
A.R. Lucky ◽  
A. Al-Mamun ◽  
A. Hosen ◽  
M.A. Toma ◽  
M.A.R. Mazumder
Keyword(s):  
Quality Assessment ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Parameter ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
The Mean

The study was aimed to develop cake supplemented by beetroot powder and to evaluate its quality parameter. Four samples were prepared to contain different proportions of beetroot powder (5, 10, 15, and 20% w/w) in combination with wheat flour. The nutritional and sensory properties of plain cakes were also evaluated. The cake supplemented with 15% (w/w) beetroot powder had significantly (p<0.05) improved the nutritional quality compared to control one (without beetroot powder). The mean sensory scores of highly acceptable beetroot powder cake S3 (85:15) had better color (8.57±0.53), flavor (8.43±0.53), texture (8.29±0.49), taste (8.57±0.53) and overall acceptability (8.47±0.13) than other samples. The nutritional and sensory analysis suggested that the cake formulated by 15% (w/w) beetroot powder was comparatively more acceptable than other formulations (0, 5, 10 and 20% w/w).

Amalgam marginal quality assessment: a comparison of seven methods

1997 ◽  
Vol 24 (7) ◽  
pp. 496-505 ◽  
Author(s):  
E. S. GROSSMAN ◽  
J. M. MATEJKA
Keyword(s):  
Quality Assessment

Are Psychologists Ready for Quality Assessment?

PsycCRITIQUES ◽  
2006 ◽  
Vol 51 (14) ◽  
Author(s):  
Howard N. Garb
Keyword(s):  
Quality Assessment

Clinical Music Study Quality Assessment Scale

2018 ◽  
Author(s):  
Artur Jaschke ◽  
Laura H. P. Eggermont ◽  
Sylka Uhlig ◽  
Erik J. A. Scherder
Keyword(s):  
Quality Assessment ◽  
Assessment Scale ◽  
Study Quality ◽  
Music Study ◽  
Study Quality Assessment
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