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zadetkov: 4.551
11.
  • Thermolabile essential oils... Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality
    Mahanta, Bhaskar Protim; Bora, Pranjit Kumar; Kemprai, Phirose ... Food research international, July 2021, 2021-07-00, 20210701, Letnik: 145
    Journal Article
    Recenzirano

    Display omitted •Identification of thermolabile aroma and flavour chemicals in aromatic crops.•Plausible thermal degradation pathways.•Thermal processing of the aromatic crops (or end-products) and ...
Celotno besedilo
Dostopno za: UL
12.
  • Lactic acid fermentation: A... Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
    Shi, Yuan; Singh, Anika; Kitts, David D. ... Food science & technology, October 2021, 2021-10-00, Letnik: 150
    Journal Article
    Recenzirano
    Odprti dostop

    Plant-based protein sources impart grassy off-flavors, when used in bland-tasting products like dairy alternatives, reducing their consumer acceptability. This study aimed at improving the aroma of ...
Celotno besedilo
Dostopno za: UL
13.
  • The effect of κ- and ι-carr... The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage
    Míšková, Zuzana; Salek, Richardos Nikolaos; Křenková, Barbora ... Food science & technology, June 2021, 2021-06-00, Letnik: 145
    Journal Article
    Recenzirano
    Odprti dostop

    The aim of the work was to compare κ-carrageenan and ι-carrageenan (in concentrations 0.025–0.150 g/100 g) application to cream desserts (dry matter content 44 g/100 g and fat content 38.5 g/100 g) ...
Celotno besedilo
Dostopno za: UL
14.
  • Effect of salt reduction an... Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
    Vilar, Elena Garicano; Ouyang, Hao; O'Sullivan, Maurice G. ... Meat science, March 2020, 2020-Mar, 2020-03-00, 20200301, Letnik: 161
    Journal Article
    Recenzirano

    The optimization of processed meats through salt replacement using edible seaweeds may reduce the risk of chronic disease through reduction in dietary sodium. We investigated the impact of the ...
Celotno besedilo
Dostopno za: UL
15.
  • Lexicon development and qua... Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion
    Li, Huan-Huan; Luo, Li-Yong; Wang, Jie ... Food research international, June 2019, 2019-06-00, 20190601, Letnik: 120
    Journal Article
    Recenzirano

    Twenty-seven representative Hunan fuzhuan brick teas were collected to develop a terminology lexicon and a quantitative descriptive analysis (QDA) method suitable for the sensory evaluation of Hunan ...
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Dostopno za: UL
16.
  • A Guide to Best Practice in... A Guide to Best Practice in Sensory Analysis of Pharmaceutical Formulations
    Clapham, David; Belissa, Emilie; Inghelbrecht, Sabine ... Pharmaceutics, 09/2023, Letnik: 15, Številka: 9
    Journal Article
    Recenzirano
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    It is well established that treatment regime compliance is linked to the acceptability of a pharmaceutical formulation, and hence also to therapeutic outcomes. To that end, acceptability must be ...
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Dostopno za: UL
17.
  • TEXTURE AND COLOUR CHANGES ... TEXTURE AND COLOUR CHANGES IN Penaeus vannamei AFTER COATINGS WITH Piper betle (L) LEAVES EXTRACT
    ZAINI, AL HAFIZ; AZIZ, KHAIRUL NAIM; KARIM, NURUL ULFAH Journal of sustainability science and management, 1/2024, Letnik: 19, Številka: 1
    Journal Article
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    Penaeus vannamei is an important aquaculture product heavily exported to countries such as Europe and China due to its high consumer demand. However, commercialisation of the product involves various ...
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Dostopno za: UL
18.
  • Healthy beef burgers: Effec... Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
    Barros, Julliane Carvalho; Munekata, Paulo E.S.; de Carvalho, Francisco Allan Leandro ... Meat science, March 2021, 2021-Mar, 2021-03-00, 20210301, Letnik: 173
    Journal Article
    Recenzirano
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    The present study aimed to reformulate beef burgers to make them healthier through total replacement of pork backfat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils ...
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Dostopno za: UL
19.
  • Flavor of tea (Camellia sin... Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
    Zhai, Xiaoting; Zhang, Liang; Granvogl, Michael ... Comprehensive reviews in food science and food safety, September 2022, 2022-09-00, 20220901, Letnik: 21, Številka: 5
    Journal Article
    Recenzirano

    Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to ...
Celotno besedilo
Dostopno za: UL
20.
  • Relationship between volati... Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
    Merlo, Thais Cardoso; Lorenzo, José Manuel; Saldaña, Erick ... Meat science, November 2021, 2021-11-00, 20211101, Letnik: 181
    Journal Article
    Recenzirano

    Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality ...
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Dostopno za: UL
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zadetkov: 4.551

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