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Trenutno NISTE avtorizirani za dostop do e-virov UL. Za polni dostop se PRIJAVITE.

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zadetkov: 4.551
41.
  • THE IMPORTANCE OF SENSORY A... THE IMPORTANCE OF SENSORY ANALYSIS OF CONSUMPTION MILK IN FOOD
    Irina-Ramona Pecingină Analele Universităţii "Constantin Brâncuşi" din Târgu Jiu: Seria Inginerie, 11/2019, Letnik: 2019, Številka: 4
    Journal Article
    Recenzirano
    Odprti dostop

    Milk is also called "White Blood" because of its nourishing value. It contains over one hundred nutrients necessary for human life (20 amino acids, over 10 fatty acids, 4 types of lactose, 25 ...
Celotno besedilo
Dostopno za: UL
42.
  • A quantitative sensory anal... A quantitative sensory analysis of peripheral neuropathy in colorectal cancer and its exacerbation by oxaliplatin chemotherapy
    de Carvalho Barbosa, Mariana; Kosturakis, Alyssa K; Eng, Cathy ... Cancer research (Chicago, Ill.), 11/2014, Letnik: 74, Številka: 21
    Journal Article
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    Peripheral neuropathy caused by cytotoxic chemotherapy, especially platins and taxanes, is a widespread problem among cancer survivors that is likely to continue to expand in the future. However, ...
Celotno besedilo
Dostopno za: CMK, UL

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43.
  • Analysis of Microbial Commu... Analysis of Microbial Community, Volatile Flavor Compounds, and Flavor of Cigar Tobacco Leaves From Different Regions
    Zheng, Tianfei; Zhang, Qianying; Li, Pinhe ... Frontiers in microbiology, 06/2022, Letnik: 13
    Journal Article
    Recenzirano
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    Despite the booming international trade in cigar tobacco leaves (CTLs), the main characteristics of tobacco leaves from different producing areas are rarely reported. This study aimed to characterize ...
Celotno besedilo
Dostopno za: UL
44.
  • Rapid and noninvasive senso... Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments
    Özdoğan, Gözde; Lin, Xiaohui; Sun, Da-Wen Trends in food science & technology, 20/May , Letnik: 111
    Journal Article
    Recenzirano
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    Sensory analysis is the evaluation of the signals received through senses of sight, sound, taste, smell, and touch. The traditional methods for the analysis of sensory properties including trained ...
Celotno besedilo
Dostopno za: UL

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45.
  • Optimization of the mucilag... Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier
    Campos, Bruno Eduardo; Dias Ruivo, Thiago; da Silva Scapim, Mônica R. ... Food science & technology, January 2016, 2016-01-00, Letnik: 65
    Journal Article
    Recenzirano

    This study reports the effect of extraction temperature (30–80 °C), extraction time (2–4 h) and water:seed ratio (10:1–30:1) on the yield, apparent viscosity, emulsion stability and hue angle of chia ...
Celotno besedilo
Dostopno za: UL
46.
  • Consumer Acceptance of a Ne... Consumer Acceptance of a New Brand of Telemea Cheese. A Descriptive Sensory Analysis
    MARES, Corina A.; DUMITRAȘ, Diana E. DUMITRAȘ Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture, 06/2023, Letnik: 80, Številka: 1
    Journal Article
    Recenzirano
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    Descriptive sensory analysis may reveal information necessary to improve or maintain product quality and to understand consumers buying intentions. This study aimed to understand, by means of using ...
Celotno besedilo
Dostopno za: UL
47.
  • Quality of goat′s milk chee... Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films
    Cano Embuena, Amalia Isabel; Cháfer Nácher, Maite; Chiralt Boix, Amparo ... International journal of dairy technology, February 2017, 2017-02-00, Letnik: 70, Številka: 1
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    The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in ...
Celotno besedilo
Dostopno za: UL

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48.
  • Sensory indicators of sulug... Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses
    Kholodenko, I. V.; Bila, V. V.; Bilyi, V. Yu ... Naukovij vìsnik Lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì S.Z. Gžicʹkogo. Serìâ: Harčovì tehnologìï, 05/2023, Letnik: 25, Številka: 99
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    Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and ...
Celotno besedilo
Dostopno za: UL
49.
  • Application of an electroni... Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment
    Rodrigues, Nuno; Marx, Ítala M.G.; Casal, Susana ... Talanta (Oxford), 05/2019, Letnik: 197, Številka: C
    Journal Article
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    Olive oil is highly appreciated due to its nutritional and organoleptic characteristics. However, a huge compositional variation is observed between olive oils, requiring the use of diverse ...
Celotno besedilo
Dostopno za: UL

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50.
  • Development of a lexicon fo... Development of a lexicon for the sensory description of edible insects commercially available in Australia
    Bless, Ishka; Bastian, Susan Elaine Putnam; Gould, Joanne ... Food research international, August 2024, 2024-08-00, 20240801, Letnik: 190
    Journal Article
    Recenzirano
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    Display omitted •Sensory lexicon and wheel established for commercial edible insects in Australia.•Lexicon enables description and differentiation by species and preparation method.•Results provide a ...
Celotno besedilo
Dostopno za: UL
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zadetkov: 4.551

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