The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
This study aims to investigate three types of deep‐fried battered and breadcrumb coatings (fine, medium, and coarse), each coating varying in breadcrumb size. Instrumental testing using X‐ray micro‐computerized tomography, texture analysis, and acoustic analysis confirms significant differences between each sample in terms of physical and mechanical properties. Four hedonic and 9 sensory attributes...
The main objective of this study was to compare the effects of three different processing treatments on sensory attributes and instrumental quality measurements of raw Atlantic salmon (Salmo salar) fillets. Salmon was either pre-rigor filleted and restricted or allowed to contract (Vacuum-PRE and Contracted-PRE, respectively) or post-rigor filleted (POST). Sensory evaluation (appearance, flavour,...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.