Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic sco** review
Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …
food science because they make it possible to follow perception as close as possible to the …
Fermented beverage benefits: A comprehensive review and comparison of kombucha and kefir microbiome
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly
disappearing from households and communities due to the advancement of manufacturing …
disappearing from households and communities due to the advancement of manufacturing …
Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana
This study aimed to evaluate the influence of drying air temperature on drying kinetics and
the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and …
the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and …
[HTML][HTML] INVITED REVIEW: advances in yogurt development: microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across …
Yogurt, as a globally prevalent fermented dairy product, is renowned for its substantial
nutritional value and a myriad of health benefits, particularly pertaining to the digestive …
nutritional value and a myriad of health benefits, particularly pertaining to the digestive …
[HTML][HTML] Intermittent microwave drying and heated air drying of fresh and isomaltulose (Palatinose) impregnated strawberry
Fresh and osmotically pretreated (using a 35% isomaltulose solution) strawberries are
highly perishable. This work aimed to dry them by intermittent microwave drying (IMD) and …
highly perishable. This work aimed to dry them by intermittent microwave drying (IMD) and …
Flavor experiences augmentation strategy for fermented dairy products: Perspective of multimodal perception, starter and enhancer, and processing
R Zhang, W Jia, J Shu, L Zou, L Shi - Food Reviews International, 2024 - Taylor & Francis
With the healthy food decision trends and conflicting taste preferences, wide array of
experience augmentation strategies have been developed to maintain healthy diet without …
experience augmentation strategies have been developed to maintain healthy diet without …
Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture
The study aimed to determine the effect of starter cultures (kefir grains and natural kefir
starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on …
starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on …
Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying
Coffee silverskin is a coproduct that has a rich composition in bioactive compounds.
However, most of these compounds are susceptible to the conditions used during food …
However, most of these compounds are susceptible to the conditions used during food …
[HTML][HTML] Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep …
The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and
honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus …
honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus …
[HTML][HTML] Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach
LS Olegario, A González-Mohino, M Estévez… - Lwt, 2022 - Elsevier
This paper aims to evaluate the impact of lactose free yogurt version on dynamic sensory
perception and consumer acceptability. A total of 46 participants evaluated classical (SNY) …
perception and consumer acceptability. A total of 46 participants evaluated classical (SNY) …