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zadetkov: 4.551
1.
  • Microbiological, physicoche... Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations
    Leclercq-Perlat, Marie-Noëlle; Saint-Eve, Anne; Picque, Daniel ... Journal of dairy science, 08/2024, Letnik: 107, Številka: 8
    Journal Article
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    Odprti dostop

    The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. To evaluate the effect of NaCl content on ...
Celotno besedilo
Dostopno za: UL
2.
  • Kombucha with yam: Comprehe... Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics
    Bressani, Ana Paula Pereira; Casimiro, Lucas Kenzo Shimabukuro; Martinez, Silvia Juliana ... Food research international, September 2024, 2024-09-00, Letnik: 192
    Journal Article
    Recenzirano

    Display omitted •A study with yam kombucha fermentation was proposed.•The addition and concentration of yam modified the kombucha microbiota.•B. bruxellensis is predominant in the kombucha SCOBY and ...
Celotno besedilo
Dostopno za: UL
3.
  • Sensory quality of selected... Sensory quality of selected natural yoghurts available on the Polish market
    Kiciak, Agata; Orzycki, Marcin; Staśkiewicz, Wiktoria ... Journal of education, health and sport, 08/2022, Letnik: 12, Številka: 8
    Journal Article
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    Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the ...
Celotno besedilo
Dostopno za: UL
4.
  • Viability of probiotic stra... Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days
    Laličić-Petronijević, Jovanka; Popov-Raljić, Jovanka; Obradović, Dragojlo ... Journal of functional foods, 20/May , Letnik: 15
    Journal Article
    Recenzirano
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    •The effects of incorporating probiotics in milk and dark chocolate were studied.•Viability of probiotics in chocolates lasted for 180 (probiotic D), i.e. 90 days (probiotic B).•A longer availability ...
Celotno besedilo
Dostopno za: UL
5.
  • Nutraceutical dark chocolat... Nutraceutical dark chocolate: A delivery system for double-encapsulated extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echiumamoenum
    Rajabi, Hamid; Sedaghati, Samineh Food science & technology, 04/2024, Letnik: 198
    Journal Article
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    This study aimed to develop a functional delivery system based on dark chocolate for double encapsulated extracts of four medicinal herbs, thereby creating a Nutraceutical Dark Chocolate (NDCh). ...
Celotno besedilo
Dostopno za: UL
6.
  • Correlation of Chemical Com... Correlation of Chemical Composition and Sensory Scores in Spanish Monastrell Red Wines: Insights from a Blind Wine Competition
    Martínez-Moreno, A.; Bautista-Ortin, A.B.; Gómez-Plaza, E. Journal of food composition and analysis, 7/2024
    Journal Article
    Recenzirano
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    Red wine is a complex beverage, both chemically and sensorially, making it a very interesting beverage from a sensory perspective. Additionally, wine offers consumers a multitude of choices and ...
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Dostopno za: UL
7.
  • Effect of enzymatic hydroly... Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
    García Arteaga, Verónica; Apéstegui Guardia, Marijose; Muranyi, Isabel ... Innovative food science & emerging technologies, October 2020, 2020-10-00, Letnik: 65
    Journal Article
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    Pea protein isolate (Pisum sativum “Navarro”) was hydrolyzed with 11 proteolytic enzymes at different hydrolysis times (15, 30, 60, and 120 min) to improve techno-functional and sensory properties. ...
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Dostopno za: UL

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8.
  • Effect of information on co... Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers
    Grasso, Simona; Rondoni, Agnese; Bari, Rehana ... Food quality and preference, March 2022, 2022-03-00, Letnik: 96
    Journal Article
    Recenzirano
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    •First sensory evaluation of beef vs plant-based vs hybrid burger (60:40 beef - veg).•99 UK consumers assessed the burgers under blind, expected and informed conditions.•In the blind condition the ...
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Dostopno za: UL
9.
  • Effects of storage time on ... Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS
    Huang, Qiao; Liu, Ying; Tian, Lei ... Food Chemistry: X, 10/2024, Letnik: 23
    Journal Article
    Recenzirano
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    By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0–20 years), it was observed that the overall concentration of volatile compounds initially increases and ...
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Dostopno za: UL
10.
  • Influence of different type... Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rosé wines
    Mislata, A.M.; Puxeu, M.; Nadal, M. ... Food chemistry, 03/2022, Letnik: 371
    Journal Article
    Recenzirano

    •Photodegradation of wine aromatic precursors.•Volatile sulfur compounds in white and rosé wines exposed to lights.•LED technology to preserve wine quality. The effect of LEDs light on the formation ...
Celotno besedilo
Dostopno za: UL
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zadetkov: 4.551

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