scholarly journals The Application of the Statistical Methods to Measure the Effect of Adding a Bamboo Fiber and Combine it with Animal Collagen on the Physical, Chemical and Sensory Characteristics of Nags Tilapia Fish

2017 ◽  
Keyword(s):  
Statistical Methods ◽  
Bamboo Fiber ◽  
Sensory Characteristics ◽  
Physical Chemical

As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

2016 ◽  
Vol 242 (10) ◽  
pp. 1693-1708 ◽  
Author(s):  
Antonietta Baiano ◽  
Maria Assunta Previtali ◽  
Ilaria Viggiani ◽  
Gabriella Varva ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Olive Oils ◽  
Physical Chemical

Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

1990 ◽  
Vol 55 (5) ◽  
pp. 1264-1267 ◽  
Author(s):  
R.C. JOHNSON ◽  
J.R. ROMANS ◽  
T.S. MULLER ◽  
W. J. COSTELLO ◽  
K.W. JONES
Keyword(s):  
Sensory Characteristics ◽  
Physical Chemical ◽  
Beef Steaks

scholarly journals The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

2020 ◽  
Vol 70 (2) ◽  
pp. 120-130
Author(s):  
Erhan Sulejmani ◽  
Mersel Demiri
Keyword(s):  
Milk Powder ◽  
Ice Cream ◽  
Melting Rate ◽  
Sensory Characteristics ◽  
Significant Elevation ◽  
Ph Values ◽  
Physical Chemical ◽  
Whole Milk ◽  
Textural Analyses ◽  
Hardness Values

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.

scholarly journals MILHO PIPOCA: CARACTERIZAÇÃO FÍSICA, QUÍMICA, MICROBIOLÓGICA E SENSORIAL

2001 ◽  
Vol 19 (1) ◽  
Author(s):  
UBIRACIRA FERREIRA TISSOT ◽  
RUI CARLOS ZAMBIAZI ◽  
CARLA ROSANE BARBOZA MENDONÇA
Keyword(s):  
Sensory Evaluation ◽  
Rio Grande ◽  
The State ◽  
Sensory Characteristics ◽  
Great Similarity ◽  
Rio Grande Do Sul ◽  
Expansion Process ◽  
Physical Chemical ◽  
Color Attribute

Visou-se caracterizar física, química, microbiológica e sensorialmente o milho pipoca, produzido na serra gaúcha e comparálo com amostras comerciais importadas. Também caracterizou-se física e sensorialmente o milho pipoca após o processo de expansão. Os resultados evidenciaram grande similaridade entre as características de todas amostras, tanto para os grãos in natura quanto para os grãos expandidos. A maior diferença observada sensorialmente envolveu o atributo cor. Concluiuse que o milho pipoca produzido na região serrana do Estado do Rio Grande do Sul apresenta qualidade similar ao milho pipoca importado. Abstract The aim of the present work was to evaluate physical, chemical, microbiological and sensory characteristics of popcorn produced in the state of Rio Grande do Sul and to compare it with imported commercial samples. Physical and sensory evaluation were also performed in popcorn after expansion process. The results evidenced a great similarity among the characteristics of all samples as for grains in natura, and for all the expanded grains. The biggest sensorial difference observed was in relationship to the color attribute. It was concluded that the popcorn produced in Rio Grande do Sul showed similar quality to the imported popcorn.

Physical, chemical and sensory characteristics of Japanese-type plums grown in Georgia and Alabama

1992 ◽  
Vol 60 (3) ◽  
pp. 339-347 ◽  
Author(s):  
James A. Robertson ◽  
Filmore I. Meredith ◽  
Samuel D. Senter ◽  
William R. Okie ◽  
Joseph D. Norton
Keyword(s):  
Sensory Characteristics ◽  
Physical Chemical

The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid (Illex coindetii)

2013 ◽  
Vol 49 (2) ◽  
pp. 329-336 ◽  
Author(s):  
Achilleas D. Bouletis ◽  
Ioannis S. Arvanitoyannis ◽  
Christos Hadjichristodoulou ◽  
Christos Neofitou ◽  
Maria Sakkomitrou ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Sensory Characteristics ◽  
Modified Atmosphere ◽  
Physical Chemical

scholarly journals Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe

Food Control ◽  
2011 ◽  
Vol 22 (3-4) ◽  
pp. 574-585 ◽  
Author(s):  
M. Cardinal ◽  
J. Cornet ◽  
C. Donnay-Moreno ◽  
J.P. Gouygou ◽  
J.P. Bergé ◽  
...  
Keyword(s):  
Seasonal Variation ◽  
Sparus Aurata ◽  
Sensory Characteristics ◽  
Sea Bream ◽  
Southern Europe ◽  
Physical Chemical

scholarly journals Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1846
Author(s):  
Ana Lobo-Prieto ◽  
Noelia Tena ◽  
Ramón Aparicio-Ruiz ◽  
Diego L. García-González ◽  
Ewa Sikorska
Keyword(s):  
Fluorescence Spectroscopy ◽  
Shelf Life ◽  
Olive Oil ◽  
Fluorescence Spectra ◽  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Oxidation Products ◽  
Chlorophyll Pigments ◽  
Multiple Parameters ◽  
Physical Chemical

The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters (chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes under moderate conditions with respect to other changes impacting on VOO quality. In this work, four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory attributes (medians of defects and of the fruity attribute). From the six components extracted with parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and those assigned to tocopherols, phenols, and oxidation products were selected for their ability to discriminate between fresh and aged oils. Thus, the component assigned to oxidation products correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed that the changes of these PARAFAC components occurred at the same time as, or even before, the changes of the sensory characteristics.

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