Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking
KP Carhuancho-Colca, RJ Silva-Paz, C Elías-Peñafiel… - Foods, 2024 - mdpi.com
The aim of the present research was to determine if the developed ovo− vegetarian sausage
(SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein …
(SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein …
A Coding Basis and Three-in-One Integrated Data Visualization Method 'Ana'for the Rapid Analysis of Multidimensional Omics Dataset
With innovations and advancements in analytical instruments and computer technology,
omics studies based on statistical analysis, such as phytochemical omics …
omics studies based on statistical analysis, such as phytochemical omics …
Machine Learning-Driven Raman Spectroscopy Techniques for Rapid Detection of Chemical Compounds and Contaminants in Foods
Raman spectroscopy is an emerging nondestructive and rapid detection technology and has
been used for food analysis. However, the time-consuming and low-throughput Raman …
been used for food analysis. However, the time-consuming and low-throughput Raman …
Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Descriptive Sensory Profile and Overall Liking with Consumers
K Carhuancho-Colca, RJ Silva-Paz, C Elías-Peñafiel… - 2024 - preprints.org
The aims of this research were to know the physicochemical parameters, texture properties
and sensory profile of vegetarian sausages through the flash profile, overall liking and …
and sensory profile of vegetarian sausages through the flash profile, overall liking and …
[CITATION][C] EFFECT OF EGG ALBUMIN, SOY CONCENTRATE, AND CHICKPEA FLOUR ON THE QUALITY OF OVO VEGETARIAN SAUSAGE
KP Carhuancho-Colca, CR Encina-Zelada… - Journal of Southwest …, 2023