Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis viniferaL.)

2015 ◽  
Vol 69 (3) ◽  
pp. 418-424 ◽  
Author(s):  
Arzu Kavaz ◽  
Mehmet Yüksel ◽  
Elif Dağdemir
Keyword(s):  
Quality Characteristics ◽  
Sensory Properties ◽  
Ice Creams

Note. Behaviour of a Mixture of Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaryl Gums in Ice Cream Preparation

2006 ◽  
Vol 12 (1) ◽  
pp. 13-17 ◽  
Author(s):  
F. Rincón ◽  
G. León de Pinto ◽  
O. Beltrón
Keyword(s):  
Shape Factor ◽  
Ice Cream ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Foaming Properties ◽  
Hymenaea Courbaril ◽  
Overall Acceptability ◽  
Ice Creams ◽  
Enterolobium Cyclocarpum ◽  
Product Viscosity

A mixture of gums from Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaril were tested as stabilisers in the preparation of ice cream. Quality characteristics of the product (viscosity, overrun (OR), FE, meltdown, shape factor and sensory properties) were determined. These characteristics were compared with those exhibited for products obtained with a mixture of commercial gums. The mixture tested provided suitable viscosity for ice creams with the corresponding OR and texture. It gave better foaming properties and air incorporation than the commercial gums tested and had the highest score flavour (8.16), creaminess (8.02), overall acceptability (8.12) and lowest score of iciness (2.92). The mixture of the investigated gums showed good functionality in the preparation of ice cream.

scholarly journals Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems

2016 ◽  
Vol 99 (12) ◽  
pp. 9441-9460 ◽  
Author(s):  
Tom F. O’Callaghan ◽  
Hope Faulkner ◽  
Stephen McAuliffe ◽  
Maurice G. O’Sullivan ◽  
Deirdre Hennessy ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Feeding Systems

Water quality of the Beli Lom river

1999 ◽  
Vol 39 (8) ◽  
pp. 55-62 ◽  
Author(s):  
Anastasios I. Stamou ◽  
Bogdana Koumanova ◽  
Stoyan Stoyanov ◽  
Georgy Atanasov ◽  
Konstantinos Pipilis
Keyword(s):  
Water Quality ◽  
Wastewater Treatment ◽  
Finite Difference ◽  
Treatment Plant ◽  
Quality Characteristics ◽  
Order Model ◽  
The Third ◽  
Do Concentration

A general methodology for the study of water quality in rivers is presented. The paper consists of four parts. In the first part the general characteristics of the area of study, which is the Beli Lom river, and its major pollution sources are presented. The effluent of the Razgrad Wastewater Treatment Plant (RWWTP) has been identified as the most significant pollution point source, due to the inadequate performance of the plant. The second part deals with data collection and processing. Four series of data have been collected, including physical, flow and water quality characteristics. In the third part a 1-d, finite-difference, second-order model is presented. In the fourth part, the model is calibrated, for the determination of its main coefficients, and is successfully verified by predicting the BOD and DO concentrations in the Beli Lom river for all series of data. Finally, the model has been applied to determine the maximum BOD and minimum DO effluent concentrations of the RWWTP, so that a minimum DO concentration is maintained throughout the river.

Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

2017 ◽  
Vol 8 (10) ◽  
pp. 3563-3575 ◽  
Author(s):  
Zara Bolger ◽  
Nigel P. Brunton ◽  
Frank J. Monahan
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Quality Characteristics ◽  
Flaxseed Oil ◽  
Sensory Properties ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Health Claim

Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.

scholarly journals Corrigendum to “Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems” (J. Dairy Sci. 99:9441–9460)

2018 ◽  
Vol 101 (9) ◽  
pp. 8616
Author(s):  
Tom F. O'Callaghan ◽  
Hope Faulkner ◽  
Stephen McAuliffe ◽  
Maurice G. O'Sullivan ◽  
Deirdre Hennessy ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Feeding Systems
Sign in / Sign up

Export Citation Format

Share Document