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Items from 1 to 20 out of 1,314 results

article

Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

A.S. de Mello, B.E. Jenschke, L.S. Senaratne, T.P. Carr, more

Meat Science > 2018 > 136 > C > 16-22

The objective of this study was to evaluate the effects of feeding wet distillers grains plus solubles (WDGS) on quality attributes of three beef muscles (longissimus lumborum, psoas major, and infraspinatus). Ninety-six, yearlings crossbred steers were randomly assigned to one of three dietary treatments (Corn, 15%, or 30% WDGS - DM basis) and fed for 133 d. No significant differences were observed...

article

Flavour improvement in early generations of fresh market tomatoes (Solanum lycopersicum L.): II. Response to breeders' sensory and marker‐assisted selection

Julia Hagenguth, Larissa Kanski, Hannah Kahle, Heiko C. Becker, more

Plant Breeding > 143 > 5 > 725 - 738

Fresh market tomatoes are often characterized by poor flavour. Flavour is a quantitative trait difficult to assess and often neglected in breeding. Classical sensory methods are not suitable for the evaluation of early segregating generations; simple physicochemical measurements are not sufficient to predict perceived aroma. Alternative selection methods are needed, such as the recently introduced...

article

Effect of packaging label color on consumer perception of Greek protected designation of origin table olives “Kalamata”

Dimitrios Kontousias, Konstantinos Defteraios, Malamatenia Panagiotou, Eleni Naziri, more

Journal of Food Science > 89 > 10 > 6664 - 6676

Kalamata table olives are a widely exported Greek protected designation of origin (PDO) product with distinct organoleptic profile. This study aimed to evaluate the effect of label color on the flavor perception of pasteurized and unpasteurized Kalamata PDO olives. Consumer perception was assessed in two studies. First, four packaged products with green, blue, red, and purple labeling were assessed...

article

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

Pui Yee Lee, Sze Ying Leong, Indrawati Oey

International Journal of Food Science & Technology > 59 > 10 > 6925 - 6943

Pulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology...

article

Dairy versus non‐dairy cheese texture: Sensory and instrumental contrasts

Scott Hutchings, Renna Alfante, Noby Jacob, Simon M. Loveday

Journal of Texture Studies > 55 > 4 > n/a - n/a

With growing consumer demand for plant‐based products that mimic the eating experience of animal‐based products, there is a need for improvement in instrumental measurements of sensory texture. This study aimed to characterize textural differences between dairy and non‐dairy cheeses, and to investigate whether Large Amplitude Oscillatory Shear (LAOS) rheometry could discriminate sensory texture better...

article

The influence of olfactory experience on the birthrates of olfactory sensory neurons with specific odorant receptor identities

Karlin E. Rufenacht, Alexa J. Asson, Kawsar Hossain, Stephen W. Santoro

genesis > 62 > 3 > n/a - n/a

Olfactory sensory neurons (OSNs) are one of a few neuron types that are generated continuously throughout life in mammals. The persistence of olfactory sensory neurogenesis beyond early development has long been thought to function simply to replace neurons that are lost or damaged through exposure to environmental insults. The possibility that olfactory sensory neurogenesis may also serve an adaptive...

article

Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas

Kenneth Akankwasa, Pricilla Marimo, Alexandre Bouniol, Robooni Tumuhimbise, more

Journal of the Science of Food and Agriculture > 104 > 8 > 4709 - 4721

BACKGROUND The relevance of several characteristics for the acceptability of steamed East Africa bananas (matooke) was assessed using consumer‐preferred characteristics, the overall liking scores, check‐all‐that‐apply (CATA) and the Just About Right scale. The study was conducted in rural and urban locations in three banana growing regions of Uganda. Two landraces and two hybrids were processed into...

article

Rhubarb powder: Potential uses as a functional bread ingredient

Feriha Göksu, Zeynep Özlü, Sibel Bölek

Journal of Food Science > 89 > 4 > 2017 - 2024

Abstract As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread, color, moisture, total protein, fat content,...

article

Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology

Maria Tecuanhuey, Alicia Girardi, Lucia Corrà, Josep Busom Descarrega, more

Journal of Texture Studies > 55 > 2 > n/a - n/a

Tribology is the science of measuring friction between surfaces. While it has been widely used to investigate texture sensations of food applications, it is seldom applied in pure edible oil systems. In this research, we measured friction, viscosity, and solid fat content (SFC) of nine vegetable oils at 30 and 60°C. Polarized static microscopy was used to assess crystal formation between 60 and 30°C...

article

Enhancing ice cream qualities with novel rice husk cellulose nanocrystal applications

Namfon Samsalee, Jitrawadee Meerasri, Rungsinee Sothornvit

International Journal of Food Science & Technology > 59 > 4 > 2495 - 2504

Cellulose nanocrystals derived from rice husk (CNC) using a chemical method combined with high‐pressure homogenisation, were investigated for their application in ice cream formulations. The physicochemical and sensory properties of ice cream with CNC at three different concentrations (0%, 0.15%, and 0.30% wt.) and two levels of whipping cream as fat content (5% and 10% wt.) were studied. The results...

article

The effects of Capsicum annuum oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of Oncorhynchus mykiss

Sevdan Yilmaz, Ekrem Şanver Çelik, Sebahattin Ergün, Mert Gürkan, more

Journal of the World Aquaculture Society > 55 > 1 > 149 - 168

This study was designed to explore the dietary effects of Capsicum annuum oleoresin (CAO) on growth, body composition, sensory characteristics, gut microbiome, and intestinal histomorphometry of rainbow trout. Fish (195.13 ± 1.55 g) were fed diets with various CAO levels (0.0‐Control, 7.0‐ g kg ⁻¹ C7, 14.0 g kg ⁻¹ ‐C14, 21.0 g kg ⁻¹‐C21, and 28.0 g kg ⁻¹‐C28) for a 30‐day period. Results revealed...

article

Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract

Ima Wijayanti, Tri Winarni Agustini, Soottawat Benjakul

International Journal of Food Science & Technology > 59 > 3 > 1490 - 1501

Spirulina platensis has been known as a super food with a high nutrition and biological activity. The limited addition of S. platensis into the food is due to its unpleasant odour. S. platensis was soaked in basil (Ocimum basilicum) leaves extract (BLE) to decrease the unpleasant odour and its antioxidant activities after soaking were unknown. This study aimed to evaluate the effect of ratio S. platensis...

article

A quantitative information measure applied to texture perception attributes during mastication

Luka Sturtewagen, Harald Mil, Marine Devezeaux Lavergne, Markus Stieger, more

Journal of Texture Studies > 55 > 1 > n/a - n/a

We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two‐layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each...

article

Using tissue clearing and light sheet fluorescence microscopy for the three‐dimensional analysis of sensory and sympathetic nerve endings that innervate bone and dental tissue of mice

Jenny Thai, John‐Paul Fuller‐Jackson, Jason J. Ivanusic

Journal of Comparative Neurology > 532 > 1 > n/a - n/a

Bone and dental tissues are richly innervated by sensory and sympathetic neurons. However, the characterization of the morphology, molecular phenotype, and distribution of nerves that innervate hard tissue has so far mostly been limited to thin histological sections. This approach does not adequately capture dispersed neuronal projections due to the loss of important structural information during...

article

4D food printing technology: Structural changes to culinary art and beyond

Poornima Singh, Vinay Kumar Pandey, Anjali Tripathi, Rahul Singh, more

Journal of Food Process Engineering > 47 > 1 > n/a - n/a

The evolution of food manufacturing through 3D printing has expanded with the development of 4D printing technology and opened new possibilities in culinary applications. Compared to conventional 3D printing, 4D printing incorporates time as a new dimension, allowing for dynamic modifications to food structures. Self‐assembly and reactions to external factors such as pH, moisture content, or temperature...

article

Production of high moisture textured tempeh (fermented soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes

Domas Galih Patria, Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Sagar Pandappa Kalahal, more

International Journal of Food Science & Technology > 59 > 2 > 925 - 938

The focus of current research is to produce a high moisture textured vegetable protein (TVP) food by partially substituting soy protein isolate (SPI) with tempeh flour (TF) using a single screw cooking extruder. The influence of the screw speed (SS) on the physicochemical and sensory attributes of the textured tempeh protein (TTP) was compared with textured soy protein (TSP). The SS was adjusted across...

article

Mechanosensory encoding in ex vivo muscle–nerve preparations

Stephen N. Housley, Evelyn A. Gardolinski, Paul Nardelli, J'Ana Reed, more

Experimental Physiology > 109 > 1 > 35 - 44

Our objective was to evaluate an ex vivo muscle–nerve preparation used to study mechanosensory signalling by low threshold mechanosensory receptors (LTMRs). Specifically, we aimed to assess how well the ex vivo preparation represents in vivo firing behaviours of the three major LTMR subtypes of muscle primary sensory afferents, namely type Ia and II muscle spindle (MS) afferents and type Ib tendon...

article

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Skylar R. Moreno, Charles A. Sims, Asli Odabasi, Amarat Simonne, more

Journal of Food Science > 88 > 11 > 4440 - 4456

Abstract Cucurbita moschata, commonly known as squash or pumpkin, is a member of the Cucurbitaceae family originating from Central America. This species is regarded as heat tolerant and disease resistant and is commonly used in breeding programs. Calabaza (wintersquash) is an emerging market type of C. moschata with increasing popularity in the United States; however, limited research has been conducted...

article

Properties of Iron Fortified Starches and Their Chapatti Making Potential

Ritika Bajaj, Shalini Trehan, Narpinder Singh, Amritpal Kaur, more

Starch ‐ Stärke > 75 > 11-12 > n/a - n/a

Physicochemical, thermal, pasting properties of native and iron fortified starches from corn starch (CS), potato starch (PS), and wheat starch (WS) are investigated. Wheat meal prepared substituting iron fortified starches is analyzed for dough rheological and chapatti properties (color and sensory attributes). Lower L*, whiteness index, swelling power, and higher b* values are observed for iron fortified...

article

Advancements in Applied Geoinformatics

Jacek Paziewski, Dogan Ugur Sanli

Advances in Geodesy and Geoinformation > 2023 > Vol. 72, no. 1 > art. no. e36, 2023

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Search results

Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

Flavour improvement in early generations of fresh market tomatoes (Solanum lycopersicum L.): II. Response to breeders' sensory and marker‐assisted selection

Effect of packaging label color on consumer perception of Greek protected designation of origin table olives “Kalamata”

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

Dairy versus non‐dairy cheese texture: Sensory and instrumental contrasts

The influence of olfactory experience on the birthrates of olfactory sensory neurons with specific odorant receptor identities

Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas

Rhubarb powder: Potential uses as a functional bread ingredient

Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology

Enhancing ice cream qualities with novel rice husk cellulose nanocrystal applications

The effects of Capsicum annuum oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of Oncorhynchus mykiss

Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract

A quantitative information measure applied to texture perception attributes during mastication

Using tissue clearing and light sheet fluorescence microscopy for the three‐dimensional analysis of sensory and sympathetic nerve endings that innervate bone and dental tissue of mice

4D food printing technology: Structural changes to culinary art and beyond

Production of high moisture textured tempeh (fermented soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes

Mechanosensory encoding in ex vivo muscle–nerve preparations

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Properties of Iron Fortified Starches and Their Chapatti Making Potential

Advancements in Applied Geoinformatics

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