Works matching DE "SENSORY evaluation of dairy products"

Results: 89

Safety and sensory quality of wagashie, a West African cottage cheese.

Published in:

Ghana Journal of Agricultural Science, 2023, v. 58, n. 2, p. 27, doi. 10.4314/gjas.v58i2.3

By:

ARTHUR, A. B.;
OWUSU, M.;
AKONOR, P. T.;
BLESSIE, E. J. S.;
ATTER, A.;
APPIAH, V.;
AMOA-AWUA, W. K.

Publication type:

Article

CHARAKTERYSTYKA IWŁAŚCIWOŚCI KUMYSU.

Published in:

Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2013, v. 7, n. 3, p. 1

By:

DANKÓW, ROMUALDA;
PIKUL, JAN;
TEICHERT, JOANNA;
OSTEN-SACKEN, NATALIA

Publication type:

Article

FAT CONTENT IN YOGHURTS VERSUS NON-FAT FORTIFYING-A RHEOLOGICAL AND SENSORIAL APPROACH.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 2,Tom2, p. 259

By:

VASILEAN, INA;
APRODU, IULIANA;
PATRASCU, LIVIA

Publication type:

Article

Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats.

Published in:

Journal of Food & Dairy Sciences, 2016, v. 7, n. 12, p. 517

By:

Abd El Aziz, Magda;
Nasr, W. I. A.;
Abo El Enien, Karima

Publication type:

Article

Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir.

Published in:

Journal of Dairy Research, 2011, v. 78, n. 4, p. 456, doi. 10.1017/S0022029911000653

By:

Kakisu, Emiliano;
Irigoyen, Aurora;
Torre, Paloma;
De Antoni, Graciela L;
Abraham, Analía G

Publication type:

Article

Probiotic lactobacilli and bifidobacteria in a fermented milk product with added fruit preparation reduce antibiotic associated diarrhea and Helicobacter pylori activity.

Published in:

Journal of Dairy Research, 2011, v. 78, n. 4, p. 396, doi. 10.1017/S002202991100063X

By:

de Vrese, Michael;
Kristen, Holger;
Rautenberg, Peter;
Laue, Christiane;
Schrezenmeir, Jürgen

Publication type:

Article

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.

Published in:

Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 21, doi. 10.15567/mljekarstvo.2018.0103

By:

de Souza Pereira, Áurea Marcela;
dos Santos Silva, Girlênia;
Duarte Almeida, Renata;
Oliveira Salles, Hévila;
Olbrich dos Santos, Karina Maria;
Rolim Florentino, Eliane;
Alonso Buriti, Flávia Carolina

Publication type:

Article

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.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103

By:

Kalit, Milna Tudor;
Buntić, Ivan;
Morone, Giuseppe;
Delaš, Ivančica;
Kalit, Samir

Publication type:

Article

THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE.

Published in:

Journal of Sensory Studies, 2010, v. 25, n. 1, p. 94, doi. 10.1111/j.1745-459X.2009.00248.x

By:

SIHUFE, GUILLERMO A.;
ZORRILLA, SUSANA E.;
SABBAG, NORA G.;
COSTA, SILVIA C.;
RUBIOLO, AMELIA C.

Publication type:

Article

SENSORY CHARACTERISTICS OF ICE CREAM PRODUCED IN THE U.S.A. AND ITALY.

Published in:

Journal of Sensory Studies, 2009, v. 24, n. 3, p. 396, doi. 10.1111/j.1745-459X.2009.00217.x

By:

THOMPSON, KELLY R.;
CHAMBERS, DELORES H.;
CHAMBERS IV, EDGAR

Publication type:

Article

COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES.

Published in:

Journal of Sensory Studies, 2009, v. 24, n. 3, p. 427, doi. 10.1111/j.1745-459X.2009.00219.x

By:

OUPADISSAKOON, GAEWALIN;
CHAMBERS, DELORES H.;
CHAMBERS IV, EDGAR

Publication type:

Article

RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS OF TEXTURE FOR ARTISANAL AND INDUSTRIAL MANCHEGO CHEESES.

Published in:

Journal of Sensory Studies, 2007, v. 22, n. 4, p. 462, doi. 10.1111/j.1745-459X.2007.00120.x

By:

VIÑAS, MIGUEL ANGEL GONZÁLEZ;
BALLESTEROS, CRISTINA;
MARTÍN‐ALVAREZ, PEDRO J.;
CABEZAS, LOURDES

Publication type:

Article

INSTRUMENTAL AND SENSORY EVALUATION OF TEXTURAL ATTRIBUTES IN CHEESE ANALOGS: A CORRELATION STUDY.

Published in:

Journal of Sensory Studies, 2005, v. 20, n. 5, p. 434, doi. 10.1111/j.1745-459X.2005.00038.x

By:

PEREIRA, R.B.;
BENNETT, R.J.;
LUCKMAN, M.S.

Publication type:

Article

THE CONSUMER SENSORY PERCEPTION OF PASSION-FRUIT JUICE USING FREE-CHOICE PROFILING.

Published in:

Journal of Sensory Studies, 2005, v. 20, n. 1, p. 17, doi. 10.1111/j.1745-459X.2005.050604.x

By:

DELIZA, ROSIRES;
MacFIE, HAL;
HEDDERLEY, DUNCAN

Publication type:

Article

SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES.

Published in:

Journal of Sensory Studies, 2005, v. 20, n. 1, p. 62, doi. 10.1111/j.1745-459X.2005.00004.x

By:

BÁRCENAS, P.;
PÉREZ ELORTONDO, F.J.;
ALBISU, M.

Publication type:

Article

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.

Published in:

Journal of Sensory Studies, 2005, v. 20, n. 1, p. 35, doi. 10.1111/j.1745-459X.2005.00002.x

By:

NIELSEN, DURITA;
HYLDIG, GRETHE;
SØRENSEN, RIE

Publication type:

Article

Effect of different time intervals on the viscosity of batter and on the sensory qualities ofpuras(pancakes) prepared usingchhanaandpaneerwhey.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 4, p. 227, doi. 10.1111/j.1471-0307.2004.00140.x

By:

Jindal, A. R.;
Shoree, M.;
Shukla, F. C.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Cultured dairy products: an overview of their gelation and texture properties.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 77, doi. 10.1111/j.1471-0307.2004.00142.x

By:

Lucey, John A.

Publication type:

Article

Protocol for Sensory Assessment of Traditional Dish Cottage Cheese Struklji.

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2012, v. 7, p. 5

By:

Korošec, Mojca;
Golob, Terezija;
Skvarča, Marlena;
Bertoncelj, Jasna

Publication type:

Article

Linear programming formulation of a dairy drink made of cocoa, coffee and orange by-products.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 8, p. 554, doi. 10.9755/ejfa.2015-09-750

By:

Quijano-Aviles, Maria Fernanda;
Franco-Agurto, Gianella Lisbeth;
Suárez-Quirumbay, Karen Belén;
Barragán-Lucas, Ana Délida;
Manzano-Santana, Patricia Isabel

Publication type:

Article

Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.

Published in:

Food Science & Technology International, 2016, v. 22, n. 3, p. 196, doi. 10.1177/1082013215583149

By:

Sert, Durmuş;
Demir, M. Kürşat;
Ertaş, Nilgün

Publication type:

Article

Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt.

Published in:

International Food Research Journal, 2018, v. 25, n. 5, p. 2051

By:

Priyadarshani, W. M. D.;
Muthumuniarachchi, M. A. M. R.

Publication type:

Article

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.

Published in:

Gels (2310-2861), 2022, v. 8, n. 7, p. 453, doi. 10.3390/gels8070453

By:

Kong, Xiao;
Xiao, Ziqun;
Du, Mengdi;
Wang, Kuaitian;
Yu, Wei;
Chen, Yuhang;
Liu, Zhili;
Cheng, Yongqiang;
Gan, Jing

Publication type:

Article

APPLICATION OF GALLIC ACID IN THE MANUFACTURING OF CHANNA CHEESE.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 2, p. 998

By:

Ali, Anwar Hassan;
Salih, Nidhal Mohammed

Publication type:

Article

EFFECT OF ADDING CHAMOMILE TO DIET AND WATER SPRAYING IN DENSITY AND SENSORY EVALUATION TO PASTEURIZED MILK FROM HOLSTEIN DIARY COW UNDER HEAT STRESS.

Published in:

Plant Archives (09725210), 2019, v. 19, n. 2, p. 3238

By:

Shwayel, Mohammed Ahmed;
Al-Mafraji, Raghad Hazem Hamed;
Al-Mafraji, Aysar Hhamid Salman

Publication type:

Article

Use of Artificial Neural Network for Testing Effectiveness of Intelligent Computing Models for Predicting Shelf Life of Processed Cheese.

Published in:

Journal of Computer Science & Control Systems, 2012, v. 5, n. 2, p. 9

By:

GOYAL, Sumit;
GOYAL, Kumar Gyanendra

Publication type:

Article

Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation.

Published in:

AIMS Agriculture & Food, 2024, v. 9, n. 1, p. 220, doi. 10.3934/agrfood.2024013

By:

Sirajuddin;
Chauhan, Geeta;
Nanda, Pramod K.;
Das, Annada;
Tomar, Serlene;
Das, Arun K.

Publication type:

Article

Synthetic, Substitutes, and Food Marketing.

Published in:

Journal of Marketing, 1967, v. 31, n. 4, p. 12, doi. 10.2307/1249459

By:

Polopolus, Leo

Publication type:

Article

Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 429, doi. 10.1081/JFP-200032934

By:

Awad, R. A.;
Abdel-Hamid, L. B.;
El-Shabrawy, S. A.;
Singh, R. K.

Publication type:

Article

IMPACT OF ADDING OATS ON THE CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY ASSESSMENT OF YOGURT.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 40, p. 233

By:

Ahmed, Omar Awaied;
Abdullah, Khazaal Shaban

Publication type:

Article

NEW FRESH CHEESE MADE WITH KOMBUCHA INOCULUM AS A NON-CONVENTIONAL STARTER CULTURE.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 38, p. 230

By:

Vukić, Vladimir;
Iličić, Mirela;
Kanurić, Katarina;
Vukić, Dajana;
Bjekić, Maja;
Degenek, Jovana

Publication type:

Article

EFFECT OF DIFFERENT INCUBATION TEMPERATURES ON THE MICROFLORA, CHEMICAL COMPOSITION AND SENSORY CHARACTERISTICS OF BIO-YOGURT.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 1, p. 67

By:

Akin, M. S.;
Güler-Akin, M. B.

Publication type:

Article

EFFECT OF STORAGE CONDITION ON SENSORY AND MICROBIAL CHARACTERISTICS OF AEROBICALLY PACKAGED LOW FAT MILK NUGGETS PREPARED WITH SKIM MILK COAGULUM AND BARNYARD MILLET FLOUR.

Published in:

Veterinary Practitioner, 2016, v. 17, n. 2, p. 294

By:

Shahi, J. K.;
Roy, S. K.;
Chauhan, G.;
Kumar, P.;
Deshmukh, S. K.;
Kumar, R.

Publication type:

Article

Implementation of hazard analysis critical control point in jameed production.

Published in:

Food Science & Technology International, 2012, v. 18, n. 3, p. 229, doi. 10.1177/1082013211427783

By:

Al-Saed, AK;
Al-Groum, RM;
Al-Dabbas, MM

Publication type:

Article

THE USE OF TASTE RESPONSE TESTS IN MARKET RESEARCH.

Published in:

Journal of Marketing, 1945, v. 10, n. 2, p. 152, doi. 10.2307/1246325

By:

Hadary, Gideon

Publication type:

Article

Development of protein mixtures and evaluation of their sensory properties using the statistical...

Published in:

International Journal of Food Sciences & Nutrition, 1998, v. 49, n. 6, p. 453, doi. 10.3109/09637489809086425

By:

Castro, Inar Alves;
Tirapegui, Julio

Publication type:

Article

SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT.

Published in:

Journal of Food Quality, 2011, v. 34, n. 3, p. 163, doi. 10.1111/j.1745-4557.2011.00378.x

By:

REIS, RONIELLI C.;
MINIM, VALÉRIA P.R.;
BOLINI, HELENA M.A.;
DIAS, BEATRIZ R.P.;
MINIM, LUIS A.;
CERESINO, ELAINE B.

Publication type:

Article

Investigation of the Effects of Blueberry Powder on the Ripening of Turkish White Cheese.

Published in:

Journal of Nutrition, Fasting & Health, 2023, v. 11, n. 4, p. 315, doi. 10.22038/JNFH.2023.75094.1464

By:

Tarakçi, Zekai;
Kurt, Sibel

Publication type:

Article

A review on polyphenols: Classification, beneficial effects and their application in dairy products.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 564, doi. 10.1111/1471-0307.12515

By:

Cutrim, Camila Sampaio;
Cortez, Marco Antonio Sloboda

Publication type:

Article

Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 810, doi. 10.1111/1471-0307.12512

By:

Prasad, Writdhama;
Khamrui, Kaushik;
Mandal, Surajit;
Badola, Richa

Publication type:

Article

Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 491, doi. 10.1111/1471-0307.12451

By:

Borrin, Thais R.;
Georges, Eduarda L.;
Brito‐Oliveira, Thais C.;
Moraes, Izabel C. F.;
Pinho, Samantha C.

Publication type:

Article

Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 340, doi. 10.1111/1471-0307.12431

By:

Ortiz Araque, Leidy C.;
Massolo, Juan F.;
Darré, Magali;
Ortiz, Cristian M.;
Vicente, Ariel R.

Publication type:

Article

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 73, doi. 10.1111/1471-0307.12503

By:

Gul, Osman;
Atalar, Ilyas;
Mortas, Mustafa;
Dervisoglu, Muhammet

Publication type:

Article

Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 175, doi. 10.1111/1471-0307.12491

By:

Heydari, Somayeh;
Ehsani, Mohammad Reza;
Amiri‐Rigi, Atefeh;
Mohammadifar, Mohammad Amin;
Khorshidian, Nasim;
Mortazavian, Amir Mohammad;
Koushki, Mohammad Reza

Publication type:

Article

Processing and sensory characteristics of a fermented low‐fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 230, doi. 10.1111/1471-0307.12479

By:

Ahtesh, Fatah B.;
Stojanovska, Lily;
Apostolopoulos, Vasso

Publication type:

Article

Effect of different levels of grapeseed (<italic>Vitis vinifera</italic>) oil addition on physicochemical, microbiological and sensory properties of set‐type yoghurt.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 34, doi. 10.1111/1471-0307.12415

By:

Mercan, Emİn;
Sert, Durmuş;
Karakavuk, Emrah;
Akın, Nİhat

Publication type:

Article

Prebiotic flours in dairy food processing: Technological and sensory implications.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 1, doi. 10.1111/1471-0307.12394

By:

Santos, Renata O.;
Silva, Marcus Vinicius F.;
Nascimento, Kamila O.;
Barbosa Junior, Jose L.;
Barbosa, Maria Ivone M. J.;
Batista, Aline L. D.;
Moraes, Jeremias;
Andrade, Marlon M.;
Andrade, Luiz Guilherme Z. S.;
Raices, Renata S. L.;
Silva, Marcia C.;
Cruz, Adriano G.;
Khosravi‐Darani, Kianoush;
Freitas, Monica Q.

Publication type:

Article

Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo‐cereal grains and legumes.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 141, doi. 10.1111/1471-0307.12389

By:

Soltani, Mohammad;
Hekmat, Sharareh;
Ahmadi, Latifeh

Publication type:

Article

Sensory characterisation of a high-protein beverage.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 432, doi. 10.1111/1471-0307.12362

By:

Nam, Seung‐Hee;
Wagh, Ashwini;
Martini, Silvana;
Walsh, Marie K

Publication type:

Article

The effect of isomaltooligosaccharide as a fat replacer on the quality of nonfat kefir manufacture.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 407, doi. 10.1111/1471-0307.12363

By:

Mei, Jun;
Feng, Fei;
Li, Yunfei

Publication type:

Article