Works matching DE "SENSORY evaluation of dairy products"
Results: 89
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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Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 196, doi. 10.1177/1082013215583149
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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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Investigation of the Effects of Blueberry Powder on the Ripening of Turkish White Cheese.
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- Journal of Nutrition, Fasting & Health, 2023, v. 11, n. 4, p. 315, doi. 10.22038/JNFH.2023.75094.1464
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Linear programming formulation of a dairy drink made of cocoa, coffee and orange by-products.
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- Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 8, p. 554, doi. 10.9755/ejfa.2015-09-750
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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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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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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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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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Composition, nutritional and therapeutic values of goat milk: A review.
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- Asian Journal of Dairy & Food Research, 2016, v. 35, n. 2, p. 96, doi. 10.18805/ajdfr.v35i2.10719
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Studies on sensory and keeping qualities of pumpkin based Kheer.
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- Asian Journal of Dairy & Food Research, 2015, v. 34, n. 4, p. 270, doi. 10.18805/ajdfr.v34i4.6876
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Studies on physical and sensory properties of soy milk blended kheer with buffalo milk.
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- Asian Journal of Dairy & Food Research, 2015, v. 34, n. 3, p. 198, doi. 10.5958/0976-0563.2015.00039.1
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Effect of different concenterations of coagulant, pressing time and dipping time on quality of buffalo colostrum paneer.
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- Asian Journal of Dairy & Food Research, 2015, p. 23, doi. 10.5958/0976-0563.2015.00005.6
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SENSORY AND MICROBIAL QUALITY OF COW COLOSTRUM CHHANA USING DIFFERENT CONCENTERATIONS OF CITRIC ACID.
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- Asian Journal of Dairy & Food Research, 2013, p. 199
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SENSORY AND TEXTURAL PROPERTIES OF TOFU MANUFACTURED BY BLENDING BUFFALO MILK.
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- Asian Journal of Dairy & Food Research, 2013, p. 135
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PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER.
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- Asian Journal of Dairy & Food Research, 2013, p. 130
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EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CHEESE, CHEESE SPREADS AND TRADITIONAL BUTTER FROM SLOVAK PRODUCTION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 285, doi. 10.5219/1614
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Concept matching technique for assessing importance of volatile compounds for cheddar cheese aroma.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 981, doi. 10.1111/j.1365-2621.1994.tb08172.x
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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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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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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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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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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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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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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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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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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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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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EFFECT OF DIFFERENT INCUBATION TEMPERATURES ON THE MICROFLORA, CHEMICAL COMPOSITION AND SENSORY CHARACTERISTICS OF BIO-YOGURT.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 1, p. 67
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FAT CONTENT IN YOGHURTS VERSUS NON-FAT FORTIFYING-A RHEOLOGICAL AND SENSORIAL APPROACH.
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- Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 2,Tom2, p. 259
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