scholarly journals Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

2021 ◽  
Author(s):  
Amanda Rodrigues LEAL ◽  
Luiz Eduardo Oliveira HOLANDA ◽  
Fernanda Clara Moreira SOARES ◽  
Juliana Nascimento da COSTA ◽  
Luís Gustavo Lima NASCIMENTO ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Gellan Gum

Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties

2021 ◽  
Vol 23 ◽  
pp. 100294
Author(s):  
Amanda Rodrigues Leal ◽  
Luciana de Siqueira Oliveira ◽  
Lorena Machado Farias ◽  
Carlos Artur Nascimento Alves ◽  
Juliana Nascimento da Costa ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Gellan Gum

Newborn's Preference for Faces

1996 ◽  
Vol 1 (3) ◽  
pp. 200-205 ◽  
Author(s):  
Carlo Umiltà ◽  
Francesca Simion ◽  
Eloisa Valenza
Keyword(s):  
Visual System ◽  
Structural Properties ◽  
Sensory Properties ◽  
Human Face ◽  
System Experiment ◽  
Face Experiment

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Chemical, Physical, Curing and Sensory Properties of Hams from Yorkshire, Crossbred and Wild Pigs

1979 ◽  
Vol 49 (5) ◽  
pp. 1219-1226 ◽  
Author(s):  
W. E. Townsend ◽  
W. L. Brown ◽  
H. C. McCampbell ◽  
C. E. Davis
Keyword(s):  
Sensory Properties ◽  
Wild Pigs

Preparation and Characterisation of Carvacrol Encapsulated in Gellan Gum Hydrogel

2017 ◽  
Vol 4 (1) ◽  
pp. 9-14
Author(s):  
Adila Mohamad Jaafar ◽  
Norafida Hasnu ◽  
Nur Aisyah Nasuha Mohd Azam
Keyword(s):  
Gellan Gum

Using of pumpkin and carrot powder in production of meat cutlets: effect on chemical and sensory properties

2020 ◽  
Vol 24 (04) ◽  
pp. 1663-1670 ◽  
Author(s):  
Samat Kassymov ◽  
Maksim Rebezov ◽  
Anzhela Ikonnikova ◽  
Ignat Fedin ◽  
Igor Rodionov ◽  
...  
Keyword(s):  
Sensory Properties
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