Works matching DE "SENSORY evaluation of dairy products"

Results: 89

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

Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate.

Published in:

Salud Pública de México, 2015, v. 57, n. 1, p. 14, doi. 10.21149/spm.v57i1.7398

By:

Morales, Josefina C.;
Sánchez-Vargas, Elena;
García-Zepeda, Rodrigo;
Villalpando, Salvador

Publication type:

Article

EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CHEESE, CHEESE SPREADS AND TRADITIONAL BUTTER FROM SLOVAK PRODUCTION.

Published in:

Slovak Journal of Food Sciences, 2021, v. 15, p. 285, doi. 10.5219/1614

By:

Jakabová, Silvia;
Benešová, Lucia;
Kročko, Miroslav;
Zajác, Peter;
Čapla, Jozef;
Partika, Adam;
Golian, Jozef;
Štefániková, Jana

Publication type:

Article

Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods.

Published in:

Journal of Natural & Applied Sciences, 2019, v. 23, p. 131, doi. 10.19113/sdufenbed.538894

By:

GÜN, İlhan;
GÜNEŞER, Onur;
KARAGÜL YÜCEER, Yonca;
GÜZEL SEYDİM, Zeynep Banu;
TORUN, Fatma;
ÇAKICI, Sevda

Publication type:

Article

Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese.

Published in:: International Journal of Food Engineering, 2010, v. 6, n. 5, p. 1, doi. 10.2202/1556-3758.1777
Publication type:: Article

Application of Multivariate Statistical Analysis to Chemical, Physical and Sensory Characteristics of Majorcan Cheese.

Published in:

International Journal of Food Engineering, 2010, v. 6, n. 2, p. 1, doi. 10.2202/1556-3758.1417

By:

Castell-Palou, África;
Rosselló, Carmen;
Femenia, Antoni;
Simal, Susana

Publication type:

Article

Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise.

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 1, p. 1, doi. 10.2202/1556-3758.1094

By:

Izidoro, Dayane;
Sierakowski, Maria-Rita;
Waszczynskyj, Nina;
Haminiuk, Charles W. I.;
De Paula Scheer, Agnes

Publication type:

Article

Utilisation of dairy by-products and β-glucan in erişte production.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 809, doi. 10.3920/QAS2014.0437

By:

Aktaş, K.;
Türker, S.

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

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

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

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

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

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

Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 354, doi. 10.1111/1471-0307.12369

By:

Carmi, Ifat Koren;
Benjamin, Ofir

Publication type:

Article

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 563, doi. 10.1111/j.1471-0307.2011.00705.x

By:

REZAEI, RAHIL;
KHOMEIRI, MORTEZA;
KASHANINEJAD, MAHDI;
AALAMI, MEHRAN

Publication type:

Article

The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 121, doi. 10.1111/j.1471-0307.2010.00631.x

By:

MILANI, ELNAZ;
KOOCHEKI, ARASH

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

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

Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/8838043

By:

Murage, Margaret W.;
Muge, Edward K.;
Mbatia, Betty N.;
Mwaniki, Mercy W.

Publication type:

Article

INCORPORATION OF SPIRULINA POWDER INTO PROCESSED MILK TO OBTAIN SEMIHARD CHEESE WITH THE AIM OF INCREASED NUTRITIONAL VALUE AND SENSORY CHARACTERISTICS.

Published in:

Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2022, v. 65, n. 1, p. 55

By:

RAŢU, Roxana Ncoleta;
Dumitru Veleșcu, Ionuţ;
POSTOLACHE, Alina Narcisa;
TALPĂ, Sandu;
ARSENOAIA, Vlad Nicolae;
USTUROI, Marius Giorgi

Publication type:

Article

ACIDIC DAIRY PRODUCTS-EVALUTION SENSORY.

Published in:

Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2014, v. 57, n. 1, p. 195

By:

RANGA, Ioan-Nicolae;
VAMANU, Adrian;
CORNEA, Petruta

Publication type:

Article

凝乳塊加熱處理對羊乳高達起司品質之影響.

Published in:

Journal of the Chinese Society of Animal Science, 2024, v. 53, p. 356

By:

葉瑞涵;
吳鈴彩;
黃寂槐;
郭卿雲

Publication type:

Article

Study on development of milk tea by appling different Oolong teas.

Published in:

Journal of the Chinese Society of Animal Science, 2019, v. 48, p. 351

By:

Xu, Y. R.;
Cheng, F. Y.;
Chen, C. M.

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 HEAT TREATMENT AND SALT CONCENTRATION ON ORGANOLEPTIC PROPERTIES OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED WITH RAW OR PASTEURIZED MILK.

Published in:

Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 70

By:

Altahir, Mohamed O. E.;
Elgasim, Elgasim A.;
Mohamed Ahmed, Isam A.;
Ibrahim, Fatima Shawgi

Publication type:

Article

FATTY ACID AND SENSORY PROFILE IN THE PROCESS OF RIPENING OF KASCHKAVAL CHEESE FROM COW'S MILK PRODUCED BY MICROWAVE TREATMENT.

Published in:

Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 45

By:

Dimitrov, Dimitar;
Simov, Zhelyazko;
Vlaseva, Radka;
Ospanov, Assan

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

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

EFFECT OF ADDING GRAPE SEED POWDER AND IT'S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES.

Published in:

Zagazig Journal of Agricultural Research, 2018, v. 45, n. 4, p. 1373, doi. 10.21608/zjar.2018.48586

By:

ElgamI, Nabeel B.;
Ismail, H. A.;
Bakr, A. S.

Publication type:

Article

THE EFFECT OF USING DIFFERENT LEVELS OF CALCIUM CARBONATE ON THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF YOGHURT.

Published in:

GIDA: The Journal of Food, 2011, v. 36, n. 3, p. 129

By:

Coşkun, Fatma;
Şenoğlu, Canan

Publication type:

Article

HELLİM PEYNİRİNİN BİLEŞİMİ İLE RENK VE DOKUSAL ÖZELLİKLERİ ARASINDAKİ İLİŞKİLER.

Published in:

GIDA: The Journal of Food, 2010, v. 35, n. 5, p. 347

By:

Erbay, Zafer;
Koca, Nurcan;
Üçüncü, Mustafa

Publication type:

Article

REVIEW ON KES CHEESE.

Published in:

GIDA: The Journal of Food, 2010, v. 35, n. 4, p. 283

By:

Tarakçı, Zekai;
Dervişoğlu, Muhammet;
Temiz, Hasan;
Aydemir, Oğuz;
Yazıcı, Fehmi

Publication type:

Article

EZİNE PEYNİRİ I. AROMA KARAKTERİZASYONU.

Published in:

GIDA: The Journal of Food, 2009, v. 34, n. 6, p. 373

By:

Yüceer, Yonca Karagül;
İşleten, Müge;
Mendeş, Mehmet

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

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