ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Education
Agronomy and forestry
Economy
Technology
Food and nutrition
Research
Biology
Social Sciences
Administration - Business
Architecture and Urbanism
all records (73)

Languages
English
Spanish
Portuguese

Countries
Indonesia
USA
Brazil
Ukraine
Romania
Turkey, Turkish Republic
South Africa
Russia
Germany
Poland
all records (73)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
67.648  Articles
1 of 6.766 pages  |  10  records  |  more records»
This study assessed the proximate composition, sensory quality and consumer acceptability of beef sausage fortified with edible meat waste. Lean beef and edible meat waste (EMW) samples were obtained from commercial abattoir and combined in ratio 50:50 an... see more

In this study, the quality criteria and sensory properties of olive oil samples of Saurani, Karamani and Halhali olive varieties collected in 3 different harvest times from Hatay province were investigated depending on the variety and harvest time. For th... see more

The aim of this study was to evaluate the effect of immersion duration and meat thickness of soaked meat in liquid smoke on the physical and sensory quality of beef. This experiment used Longisimus dorsi of Simmental bull beef that slaughtered at two year... see more

This study was conducted to assess the effect of drying methods and pre-treatments on nutritional content and sensory quality of dried fish. The experiment was conducted in factorial arrangement of 2×3×2 with two drying methods (sun and oven drying), thre... see more

This study aims to the effect of canna starch substitutes (Canna Edulis Kerr) with the sensory quality of the tartlets skin senses devouring aspects of color, taste, aroma and texture. This research was carried out in the Pastry dan Bakery Laboratory, Foo... see more

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics  and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics ... see more

Introduction: The variety of seafood on the European market has considerably increased in recent years. This study presents data to the main nutritional values and the sensory properties of two exotic fish species, mahi-mahi (Coryphaena hippurus) and empe... see more

Mankind needs air and water to sustain life also needs food at the same rate. The societies that met this need by natural farming method have changed to the conventional farming method which provides high productivity due to the increase in the world popu... see more

Tempe is an Indonesian fermented soy bean, produced by using mainly Rhizopus oligosporus. Diversification of tempe raw materials is required for better food security, e.g., using lupin. The potency of lupin bean has been studied as a substitute of soy in ... see more

1 of 6.766 pages  |  10  records  |  more records»