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Antioxidant Activity and Sensory Changes of Strawberry Tree Fruits during Cold Storage and Shelf Life
anthocyanins polyphenols sensory analysis texture
2015/12/30
The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability
of fully ripe strawberry tree fruits packaged into polypropylene trays un...
SENSORY ANALYSIS OF CUCUMBER VARIETIES AT DIFFERENT HARVEST TIMES II. PICKLING CUCUMBERS
Cucumis sativus canned fruits sensory properties
2010/12/8
During the period 2001-2002 sensory analysis of Bulgarian pickling cucumber varieties Toni, Iren and Pobeda was carried out. The varieties had identical parent female breeding line G-3. Fresh and cann...
Reliability of Sensory Test for Highly Palatable Rice Cultivars
Analysis of variance Palatability Rice Sensory test Taste preference
2009/7/21
A sensory test for highly palatable rice cultivars was evaluated statistically by analysis of variance.Cultivar differences in overall eating quality and stickiness were significant in all of the 16 ...
Reliability of Sensory Test for Highly Palatable Rice Cultivars by a Small Panel
Rice Taste preference Palatability Sensory test Panel member Analysis of variance
2009/7/9
The accuracy of the results of a sensory test for highly palatable rice cultivars comparable to Koshihikari by a small panel was evaluated statistically by analysis of variance. Concerning the overal...
Method of Sensory Test for ‘Blueness’ and ‘Whiteness’ of Tatami Facing Color Tone
‘Blueness’ and ‘Whiteness’ Mat rush (Juncus effusus L.) Sensory test Tatami facing color tone
2009/7/8
We invented a method expressing the degree of ‘Blueness’ and ‘Whiteness’ in color tone of tatami facing, and inspected the validity of the evaluation method. The values of ‘Blueness’ and ‘Whiteness’ e...
CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS
Vugava croatian barrique volatile components
2010/12/3
Vugava musts were fermented in medium-toasted Croatian barrique barrels (225 L) made from Quercus petrea and Q. robur oak wood. The oak species used in this research infl uenced the specifi c change o...
SENSORY ANALYSIS OF CUCUMBER VARIETIES AT DIFFERENT HARVEST TIMES I. SALAD CUCUMBERS
Cucumis sativus harvest time fruit sensory properties
2010/12/3
During the period 2001-2002 sensory analysis of six salad cucumber varieties was carried out. The aim of this experiment was to assess the influence of the harvest time on the fruit sensory properties...
Changes in Selected Vitamins, Microorganism Counts, and Sensory Quality During Storage of Pressurised Sprouted Seed of Alfalfa (Medicago sativa L.)
sprouting sprouted seeds alfalfa nutritional evaluation sensory quality
2014/3/17
The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated
by high pressure, that take place during storage. Along with this, microbiologica...
Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
baking oat bread microstructure gluten transglutaminase descriptive sensory analysis
2010/8/12
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how cha...
Relating microstructure, sensory and instrumental texture of processed oat
oats processing texture sensory evaluation
2010/8/12
This study is a part of a larger project aiming to produce new, healthy, and tasty food ingredients from oat. Germination and different heating processes can be used to improve the texture and flavour...
Sensory Quality of Stored Croissant-Type Bakery Products
croissants sensory evaluation moulds and yeasts aw pH sorbic acid
2014/3/14
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould
and yeast counts, aw
value, and pH in 8 bakery croissant-type prod...