Works matching DE "SENSORY evaluation of dairy products"
Results: 88
Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.
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- Gels (2310-2861), 2022, v. 8, n. 7, p. 453, doi. 10.3390/gels8070453
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IMPACT OF ADDING OATS ON THE CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY ASSESSMENT OF YOGURT.
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- Journal of Hygienic Engineering & Design, 2022, v. 40, p. 233
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NEW FRESH CHEESE MADE WITH KOMBUCHA INOCULUM AS A NON-CONVENTIONAL STARTER CULTURE.
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- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 230
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Utilisation of dairy by-products and β-glucan in erişte production.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 809, doi. 10.3920/QAS2014.0437
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Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 21, doi. 10.15567/mljekarstvo.2018.0103
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The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103
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Quality of Trappist cheese from Croatian dairy plant.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 4, p. 288
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SENSORY EVALUATION AND MICROBIOLOGICAL CHARACTERIZATION OF AUTOCHTHONOUS SOMBOR CHEESE.
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- Acta Veterinaria, 2008, v. 58, n. 5/6, p. 531, doi. 10.2298/AVB0806531M
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APPLICATION OF GALLIC ACID IN THE MANUFACTURING OF CHANNA CHEESE.
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- Plant Archives (09725210), 2020, v. 20, n. 2, p. 998
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EFFECT OF ADDING CHAMOMILE TO DIET AND WATER SPRAYING IN DENSITY AND SENSORY EVALUATION TO PASTEURIZED MILK FROM HOLSTEIN DIARY COW UNDER HEAT STRESS.
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- Plant Archives (09725210), 2019, v. 19, n. 2, p. 3238
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Synthetic, Substitutes, and Food Marketing.
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- Journal of Marketing, 1967, v. 31, n. 4, p. 12, doi. 10.2307/1249459
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THE USE OF TASTE RESPONSE TESTS IN MARKET RESEARCH.
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- Journal of Marketing, 1945, v. 10, n. 2, p. 152, doi. 10.2307/1246325
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Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures.
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- International Journal of Food Properties, 2004, v. 7, n. 3, p. 429, doi. 10.1081/JFP-200032934
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EFFECT OF ADDING GRAPE SEED POWDER AND IT'S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES.
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- Zagazig Journal of Agricultural Research, 2018, v. 45, n. 4, p. 1373, doi. 10.21608/zjar.2018.48586
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EFFECT OF HEAT TREATMENT AND SALT CONCENTRATION ON ORGANOLEPTIC PROPERTIES OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED WITH RAW OR PASTEURIZED MILK.
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- Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 70
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FATTY ACID AND SENSORY PROFILE IN THE PROCESS OF RIPENING OF KASCHKAVAL CHEESE FROM COW'S MILK PRODUCED BY MICROWAVE TREATMENT.
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- Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 45
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Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese.
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- International Journal of Food Engineering, 2010, v. 6, n. 5, p. 1, doi. 10.2202/1556-3758.1777
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Application of Multivariate Statistical Analysis to Chemical, Physical and Sensory Characteristics of Majorcan Cheese.
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- International Journal of Food Engineering, 2010, v. 6, n. 2, p. 1, doi. 10.2202/1556-3758.1417
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Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise.
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- International Journal of Food Engineering, 2007, v. 3, n. 1, p. 1, doi. 10.2202/1556-3758.1094
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Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats.
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- Journal of Food & Dairy Sciences, 2016, v. 7, n. 12, p. 517
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Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 810, doi. 10.1111/1471-0307.12512
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A review on polyphenols: Classification, beneficial effects and their application in dairy products.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 564, doi. 10.1111/1471-0307.12515
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Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 340, doi. 10.1111/1471-0307.12431
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Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 491, doi. 10.1111/1471-0307.12451
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Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir.
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- International Journal of Dairy Technology, 2018, v. 71, p. 73, doi. 10.1111/1471-0307.12503
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Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics.
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- International Journal of Dairy Technology, 2018, v. 71, p. 175, doi. 10.1111/1471-0307.12491
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Processing and sensory characteristics of a fermented low‐fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product.
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- International Journal of Dairy Technology, 2018, v. 71, p. 230, doi. 10.1111/1471-0307.12479
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Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo‐cereal grains and legumes.
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- International Journal of Dairy Technology, 2018, v. 71, p. 141, doi. 10.1111/1471-0307.12389
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Effect of different levels of grapeseed (<italic>Vitis vinifera</italic>) oil addition on physicochemical, microbiological and sensory properties of set‐type yoghurt.
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- International Journal of Dairy Technology, 2018, v. 71, p. 34, doi. 10.1111/1471-0307.12415
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Prebiotic flours in dairy food processing: Technological and sensory implications.
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- International Journal of Dairy Technology, 2018, v. 71, p. 1, doi. 10.1111/1471-0307.12394
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Sensory characterisation of a high-protein beverage.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 432, doi. 10.1111/1471-0307.12362
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The effect of isomaltooligosaccharide as a fat replacer on the quality of nonfat kefir manufacture.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 407, doi. 10.1111/1471-0307.12363
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Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 354, doi. 10.1111/1471-0307.12369
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Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt.
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- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 563, doi. 10.1111/j.1471-0307.2011.00705.x
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The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert.
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- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 121, doi. 10.1111/j.1471-0307.2010.00631.x
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Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging.
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- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 378, doi. 10.1111/j.1471-0307.2009.00511.x
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Effect of different time intervals on the viscosity of batter and on the sensory qualities ofpuras(pancakes) prepared usingchhanaandpaneerwhey.
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- International Journal of Dairy Technology, 2004, v. 57, n. 4, p. 227, doi. 10.1111/j.1471-0307.2004.00140.x
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SYMPOSIUM CONTRIBUTION Cultured dairy products: an overview of their gelation and texture properties.
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- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 77, doi. 10.1111/j.1471-0307.2004.00142.x
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Physicochemical, microbiological and sensory properties of low fat yoghurt fortified with carrot powder.
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- International Journal of Agricultural & Biological Engineering, 2016, v. 9, n. 1, p. 118, doi. 10.3965/j.ijabe.20160901.1874
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Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods.
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- Journal of Natural & Applied Sciences, 2019, v. 23, p. 131, doi. 10.19113/sdufenbed.538894
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Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 63
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Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 53
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Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Çanakkale.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2016, v. 22, n. 1, p. 99, doi. 10.1501/tarimbil_0000001372
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THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE.
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- Journal of Sensory Studies, 2010, v. 25, n. 1, p. 94, doi. 10.1111/j.1745-459X.2009.00248.x
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SENSORY CHARACTERISTICS OF ICE CREAM PRODUCED IN THE U.S.A. AND ITALY.
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- Journal of Sensory Studies, 2009, v. 24, n. 3, p. 396, doi. 10.1111/j.1745-459X.2009.00217.x
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COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES.
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- Journal of Sensory Studies, 2009, v. 24, n. 3, p. 427, doi. 10.1111/j.1745-459X.2009.00219.x
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RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS OF TEXTURE FOR ARTISANAL AND INDUSTRIAL MANCHEGO CHEESES.
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- Journal of Sensory Studies, 2007, v. 22, n. 4, p. 462, doi. 10.1111/j.1745-459X.2007.00120.x
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INSTRUMENTAL AND SENSORY EVALUATION OF TEXTURAL ATTRIBUTES IN CHEESE ANALOGS: A CORRELATION STUDY.
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- Journal of Sensory Studies, 2005, v. 20, n. 5, p. 434, doi. 10.1111/j.1745-459X.2005.00038.x
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THE CONSUMER SENSORY PERCEPTION OF PASSION-FRUIT JUICE USING FREE-CHOICE PROFILING.
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- Journal of Sensory Studies, 2005, v. 20, n. 1, p. 17, doi. 10.1111/j.1745-459X.2005.050604.x
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AN EFFECTIVE WAY TO MINIMIZE DRIFTING AND MONITOR THE PERFORMANCE OF A SENSORY PANEL DURING LONG-TERM PROJECTS – A CASE STUDY FROM A PROJECT ON HERRING QUALITY.
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- Journal of Sensory Studies, 2005, v. 20, n. 1, p. 35, doi. 10.1111/j.1745-459X.2005.00002.x
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