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Showing 1 to 20 of 69 for “"Organoleptic"”.
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The sequential selection of judges for organoleptic testing
Both the theory of sequential analysis developed by Wald and that developed by Rao may be applied to binomial distributions and may be used to select judges for taste testing experiments. The duo-trio or triangle test may both be used as the fundamental test in either sequential process. Wald has …
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USING ANALYTICAL METHODOLOGIES TO ASSESS THE ORGANOLEPTIC CHARACTER OF CITRUS ESSENTIAL OIL
Essential oils are natural products used to flavor food and beverages. With the increase in nutrition conscious consumers, manufacturers of food additives and food products are faced with the challenge of making healthy alternatives. In particular, food products going to market with label claims …
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Chemical Identification and Organoleptic Evaluation of Iodine and Iodinated Disinfection By-Products Associated with Treated Spacecraft Drinking Water
Aboard the International Space Station, potable water will likely be produced from recycled wastewater. The National Aeronautic and Space Administration (NASA) plans to use iodine as a disinfectant, and, consequently, the formation of iodinated disinfection by-products (IDBPs) requires …
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INTERACTION BETWEEN PROTEINS OF PLANT ORIGIN AND WINE COMPONENTS: MOLECULAR-BASED CHOICE OF PROTEIN FINING AGENTS FOR ORGANOLEPTIC IMPROVEMENT
Gelatine, casein, egg albumin, and, more recently, proteins from plant sources are commonly used in winemaking as fining agents to remove particles responsible for turbidity, to improve stability, and to control browning, over-oxidation, and bitterness during ageing (Spagna et al., 2000; Cosme et …
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Clostridium botulinum toxin development in refrigerated reduced oxygen packaged Atlantic croaker (Micropogonias undulatus)
… development precedes microbiological and/or organoleptic spoilage. Raw croaker fillets were vacuum packaged in oxygen-permeable films (OTR of 10,000 cc/m2/24hr or 3,000 cc/m2/24hr) and stored at either 4ºC or 10ºC. Type 83F, 17 Type B, Beluga, Minnesota, and Alaska nonproteolytic strains of …
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Studies on the quality of ice cream
… 1980. Bacteriological, chemical, physical and organoleptic tests were carried out on 50 samples of thirteen brands from the first sampling. A limited number of bacteriological and physical and chemical tests were carried out on twelve replicates of four brands in the second sampling. No …
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Feasibility study of surface applications for Flashblast[TM] radiation in the food industry
… by protein was responsible for most of the organoleptic changes, the data indicated that by filtering the visible and IR regions of the spectrum, the undesirable organoleptic changes in food products were greatly diminished.
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Efektifitas pemberian konsentrasi asap cair tempurung kelapa (Cocos nucifera) dan lama penyimpanan terhadap jumlah total bakteri, kadar protein dan organoleptik ikan gurami (Ospronemus gourami).
… Storage of Total Bacteria, Protein Levels and Organoleptic Fish Carp (Ospronemus Gourami). This research was conducted experimentally in the Laboratory and uses a completely randomized design (CRD) with two factors. The first factor is the storage time with 3 treatment that consists of 0 days, …
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Pengaruh Pemberian variasi konsentrasi konsorsium starter bakteri dan susu skim terhadap kualitas yoghurt susu kacang hijau (Phaseolus radiatus)
… and fat). And parameter trom chemistry side is organoleptic test (colour, feel, aroma, texture). Result of research that is quality and organoleptic test green peanut of yoghurt fermentation have fulfill criteria of Standar National Indonesia 01- 2981-1992. Result obtained the best of …
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The effects of oak cask previous use, origin and filling strength in the maturation of Scotch Whisky
… these casks play a crucial role in the final organoleptic properties of the matured spirit. During the ageing process in maturation warehouses, maturing Scotch Whisky gradually loses strength both as a function of maturation time and as a function of the prevailing environmental conditions. In …
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Production and postharvest quality maintenance of single unit and bunching broccoli in Virginia
… this vegetable's high nutrition and excellent organoleptic properties. In a consumer response survey, Virginia Master Gardeners indicated a preference for broccoli that has less stalk and more florets by weight. The objectives of this research were to produce single unit broccoli, and to …
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Lactic acid bacteria fermentation of wort as a tool to add functionality in malting, brewing and novel beverages
… its safer implementation and minimal effect on organoleptic properties. Finally, the sensory profile of fermented, non-alcoholic malt-based beverages revealed that lactic fermentation increased acidity and flavour complexity of these drinks, and reduced compounds that elicit “malty” notes, while …
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ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΩΝ ΚΟΝΣΕΡΒΩΝ GULASCH ΚΑΙ "ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ"
… PERFORMED AT EACH STERILIZATION TEMPERATURE. THE ORGANOLEPTIC PROPERTIES WERE EXAMINED BY PANELISTS.
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ΠΑΡΑΣΚΕΥΗ ΝΩΠΩΝ ΜΑΛΑΚΩΝ ΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΜΕ ΤΗ ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΕΠΙΛΕΓΜΕΝΩΝΟΞΥΓΑΛΑΚΤΙΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ
… AND STARTER CULTURE. ANALYSIS OF VARIANCE ON THE ORGANOLEPTIC SCORING OF THE CHEESE REVEALED THAT CHEESE MADE FROM EWE'S MILK HAD A BETTER FLAVOUR THAN CHEESE FROM COW'S MILK WHICH KEPT CONSTANT FOR A LONGER PERIOD. SUBSTANCES THAT CONTRIBUTED TO THE CHARACTERISTIC FLAVOUR OF THIS CHEESE WERE: …
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Efektivitas larutan buah jeruk nipis (Citrus aurantifolia Swingle.) dan belimbing wuluh (Averrhoa bilimbi L.) dengan variasi konsentrasi dalam menurunkan kadar logam berat timbal (Pb) pada kerang bulu (Anadara antiquata)
… of the heavy metal lead (Pb), with the value organoleptic. Shellfish samples obtained from TPI Lekok Pasuruan. Heavy metal content analysis conducted at the Laboratory of Chemistry, University of Muhammadiyah Malang (UMM). Organoleptic test by 15 panelists asking the opinion of the level of …
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Indagine sull’influenza di differenti sistemi d’allevamento sui connotati nutrizionali, tecnologici, sensoriali e di freschezza dell’orata (Sparus aurata) allevata in Italia
… freshness indices are also found. Furthermore, organoleptic differences have been described between culture system.
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INNOVATIVE FOOD SANITIZATION TECHNOLOGIES TO SUPPORTTHE ECOLOGICAL TRANSITION IN THE DAIRY SECTOR
… While effective, these methods alter milk organoleptic properties, nutritional content, and have a substantial environmental impact due to high water, energy consumption, and emissions. To address these challenges, this project investigates infrared (IR) radiation as an alternative for raw …
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Computational Canopy Models For Precision Measurement And Adaptive Management Of Grapevine Performance
… the chemical profile of harvested fruit and the organoleptic qualities of a finished wine; a mechanistic understanding of key flavor and aroma compound biosynthesis; and the role of physical vineyard parameters in these biosynthetic processes. Any attempt to predictably influence the performance …
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Detection of Clostridium Perfringens Enterotoxin and Its Relation to Sensory Quality of Cooked Chicken
… increased to 0.76 (mu)g/g after 14 hrs. The organoleptic quality (odor, color and texture) during growth, sporulation and enterotoxin formation in chicken thigh meat inoculated with C. perfringens cells was evaluated after different incubation periods. The results indicated that color and …
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Citrus Limonoids: Functional Chemicals in Agriculture and Foods
… was economically viable. -HEALTHFUL AND ORGANOLEPTIC CHARACTERISTICS: It has been established that U.S. producers are turning to organic farming system as a potential way to lower input costs, decrease reliance on nonrenewable resources, capture high-value markets at premium price, and …
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