scholarly journals Exposure of fluid milk to LED light negatively affects consumer perception and alters underlying sensory properties

2016 ◽  
Vol 99 (6) ◽  
pp. 4309-4324 ◽  
Author(s):  
Nicole Martin ◽  
Nancy Carey ◽  
Steven Murphy ◽  
David Kent ◽  
Jae Bang ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Consumer Perception ◽  
Led Light ◽  
Fluid Milk

scholarly journals Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems

2007 ◽  
Vol 90 (11) ◽  
pp. 4942-4953 ◽  
Author(s):  
A.E. Croissant ◽  
S.P. Washburn ◽  
L.L. Dean ◽  
M.A. Drake
Keyword(s):  
Production Systems ◽  
Chemical Properties ◽  
Consumer Perception ◽  
Fluid Milk

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

2019 ◽  
Vol 301 ◽  
pp. 125252 ◽  
Author(s):  
Fiorella Sinesio ◽  
Antonio Raffo ◽  
Marina Peparaio ◽  
Elisabetta Moneta ◽  
Eleonora Saggia Civitelli ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties ◽  
Consumer Perception ◽  
Wheat Bread ◽  
Sodium Reduction ◽  
Reduction Strategies

Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

2009 ◽  
Vol 74 (6) ◽  
pp. S205-S218 ◽  
Author(s):  
Jessica L. Childs ◽  
Michele D. Yates ◽  
MaryAnne Drake
Keyword(s):  
Sensory Properties ◽  
Consumer Perception

scholarly journals Red Kidney Bean Powder Substituted Milk in Cinnamon Herbal Coffee: Consumer Perception, Sensory Properties and Nutrition Content

2016 ◽  
Vol 32 (2) ◽  
pp. 109-119
Author(s):  
Noor Ariefandie Febrianto ◽  
Khalimatus Sa'diyah ◽  
Tejasari Tejasari
Keyword(s):  
Milk Powder ◽  
Sensory Properties ◽  
Consumer Perception ◽  
Kidney Bean ◽  
Soluble Fiber ◽  
Fiber Protein ◽  
Consumer Perspective ◽  
Red Kidney Bean ◽  
Red Bean ◽  
And Control

Consumer perspective of consuming coffee product has begun to shift not only for solely “pleasure” purpose, but also to consider its beneficial aspects. Red kidney bean (Phaseolus vulgaris L.) is a good source of fiber, protein and micronutrients to enhance the quality of beverages. This research was aimed to evaluate the effort to substitute milk with red bean powder in cinnamon herbal coffee and to study the enhancement of its nutrition content as well as the consumer perception and sensory properties. Red kidney bean powder was used to substitute milk powder and was blended with pre-mixed cinnamon coffee approximately 4%, 8%, 12%, 16% and 20% to obtain ready to drink mixtures. The coffee and control were then subjected to consumer perception to 25 panelists and sensory analysis by three trained-panelists and were also analyzed for its relation with nutrition content. The result showed that the substitution of milk with red kidney bean powder up to 8% could still be accepted by untrained panelist and its addition up to 20% still acceptable by trained-panelists. Addition of red bean powder could improve protein content up to 89.3% and 133.0% of soluble fiber content compared to the coffee that used full milk powder. This result showed that red kidney bean powder could be used to substitute milk powder in coffee beverages since it significantly improved the nutrition value and resulted in good 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.

Design of Solar-Powered LED Road Lighting System

2019 ◽  
pp. 75-85
Author(s):  
Canan Perdahci ◽  
Hamdi Ozkan
Keyword(s):  
High Pressure ◽  
Renewable Energy Sources ◽  
Junction Temperature ◽  
Mercury Vapour ◽  
Light Sources ◽  
Street Lighting ◽  
Led Light ◽  
Road Lighting ◽  
Lighting Systems ◽  
High Pressure Sodium Lamp

Turkey is rich in terms of renewable energy sources and, therefore, is now encouraging the use of sustainable clean lighting systems in road applications. High pressure sodium lamp is the most widely used type in main roads, but other types of lamps such as mercury vapour lamps or metal halide lamps can be utilized for street lighting. Since it enables energy and money saving, LED light technology has replaced high pressure sodium lamps nowadays. Once solar power system (PV) is integrated with LED lamp for street lighting, the amount of saving and local impact might be enriched. LEDs used as light sources in road lighting luminaires with rising lumen values, decreasing junction temperature, higher colour rendering efficiency, longer lifetime have become more efficient than many light sources with the latest developments. Since the structure of the luminaires in which the LED light sources are used differs from that of the conventional light sources, the optical, thermal and electrical design of the LED luminaires must be considered differently. Thus, this study concentrates upon design considerations and the operating principle of solarpowered LED road lighting luminaire in details. Also, a simple solar panel system was designed and the economical values obtained at the end of 20 years were compared when using the ongrid system and the off-grid system.

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 .

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