scholarly journals Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder

2021 ◽  
Vol 18 (111) ◽  
pp. 189-200
Author(s):  
Ousha Pourmohammadi Mojaveri ◽  
Seyyed Hossein Hosseini Ghaboos ◽  
Sara Jafarian ◽  
◽  
◽  
...  
Keyword(s):  
Sensory Properties ◽  
Seed Gum ◽  
Pumpkin Powder

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Ousha Pourmohammadi ◽  
Seyyed Hossein Hosseini Ghaboos ◽  
Sara Jafarian
Keyword(s):  
Basil Seed Gum ◽  
Seed Gum ◽  
Pumpkin Powder

scholarly journals Effect of basil seed gum, xanthan gum and carrageenan on rheological and sensory properties of suspended barberry pulp in syrup

2019 ◽  
Vol 8 (4) ◽  
pp. 840-850
Author(s):  
Maryam Maleki ◽  
Seyyed Ali Mortazavi ◽  
Samira Yeganehzad ◽  
Ahmad Pedram Nia
Keyword(s):  
Xanthan Gum ◽  
Sensory Properties ◽  
Basil Seed Gum ◽  
Seed Gum

scholarly journals Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

2021 ◽  
Author(s):  
Shahzad HUSSAIN ◽  
Abdellatif Abdelhakim MOHAMED ◽  
Mohamed Saleh ALAMRI ◽  
Ali SALEH ◽  
Mohamed Abdrabo IBRAHEEM ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Lepidium Sativum ◽  
Seed Gum

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

2016 ◽  
Vol 52 ◽  
pp. 625-633 ◽  
Author(s):  
Fatemeh Javidi ◽  
Seyed M.A. Razavi ◽  
Fataneh Behrouzian ◽  
Ali Alghooneh
Keyword(s):  
Guar Gum ◽  
Ice Cream ◽  
Sensory Properties ◽  
Low Fat ◽  
Basil Seed Gum ◽  
Seed Gum

scholarly journals Physicochemical, textural, nutritional and sensory properties of sponge cake enriched with pumpkin powder during storage

2020 ◽  
Vol 17 (103) ◽  
pp. 167-180
Author(s):  
Fariba Khademi ◽  
Zeinab Mehdipour Biregani ◽  
Javad Keramat ◽  
◽  
◽  
...  
Keyword(s):  
Sensory Properties ◽  
Sponge Cake ◽  
Pumpkin Powder

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
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