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4 results for sensory quality.

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Keyword    sensory quality

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Volatile Compounds, Polyphenols and Sensory Quality in the Production of Tomato Vinegar
by Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso and Remedios Castro-Mejías
Journal of Food and Nutrition Research. 2017, 5(6), 391-398. DOI: 10.12691/jfnr-5-6-5
Pub. Date: May 23, 2017Views: 5177Downloads: 3476
polyphenols sensory analysis tomato paste vinegar volatile compounds
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Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product
by S.M. Asif-Ul-Alam, Md Zohurul Islam, Md Mozammel Hoque and Kamrunnaher Monalisa
American Journal of Food Science and Technology. 2014, 2(4), 128-133. DOI: 10.12691/ajfst-2-4-4
Pub. Date: August 18, 2014Views: 19746Downloads: 12236Citations: 6
banana flour supplemented biscuits freeze drying hot air drying functional properties physicochemical properties sensory quality
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Effect of Prolonged Storage in Ice on Nutrient Composition and Sensory Quality of Whole Fresh Pond Raised Tilapia Fish (Oreochromis shiranus)
by Chisomo Goliat, Fanuel Kapute and Joshua Valeta
American Journal of Food and Nutrition. 2016, 4(5), 127-130. DOI: 10.12691/ajfn-4-5-2
Pub. Date: July 26, 2016Views: 6425Downloads: 4643Citations: 1
nutrient composition quality ice storage Oreochromis shiranus
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Effects of Pre-treatments and Drying Methods on Chemical Composition, Microbial and Sensory Quality of Orange-Fleshed Sweet Potato Flour and Porridge
by Fana Haile, Shimelis Admassu and Abrehet Fisseha
American Journal of Food Science and Technology. 2015, 3(3), 82-88. DOI: 10.12691/ajfst-3-3-5
Pub. Date: July 16, 2015Views: 19061Downloads: 14937Citations: 2
β-carotene chemical composition drying method orange-fleshed sweet potato pre-treatment microbial quality sensory acceptability
Abstract Full Text PDF (184 KB) Full Text HTML Full Text ePUB (442 KB)
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