scholarly journals Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

2020 ◽  
Vol 5 (3) ◽  
pp. 136-145
Author(s):  
Njoya Moyouwou Amadou ◽  
SONCHIEU Jean ◽  
NAIN Caroline WAINGEH ◽  
SEMI Aphonsius YAM
Keyword(s):  
Sensory Properties

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

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

Physicochemical and Sensory Properties of Salt-Fermented Shrimp Prepared with Various Salts

2008 ◽  
Vol 37 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Kang-Deok Lee ◽  
Cha-Ran Choi ◽  
Jeong-Yong Cho ◽  
Hag-Lyeol Kim ◽  
Kyung-Sik Ham
Keyword(s):  
Sensory Properties
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