(2013). Importance of fruit vari- ability in the assessment of apple quality by sensory evaluation. Postharvest Biology and Technology, 77, 67-74.Bavay C, Symoneaux R, Ma?tre I, et al. Importance of fruitvariability in the assessment of apple quality by sensoryevaluation [J]. Postharvest ...
the importance of the sensory modalities (liking of appearance, odour, taste and texture) in consumers’ evaluation of overall liking and compare the findings to the importance of the sensory modalities (liking of appearance, odour, taste and texture) in consumers’ evaluation of sensory ...
De, and Lubbe, S.,Female consumers' evaluation of apparel quality: exploring the importance of aesthetics, Journal of Fashion Marketing and Management, Vol.12, No.1, 2008De Klerk, M.H. & Lubbe, S. (2008). Female consumer's evaluation of apparel quality: Exploring the importance of ...
Juiciness — its importance and some contributing factorscooking losses, animal fats and oils, meat quality, poultry, rigor, marinating, texture, meat production, subjective evaluation, measurement, meat products, literature reviews, water holding capacity, meat characteristics, sensory evaluation, ...
5,6 After this period of rapid proliferation, these connections are reduced through a process called pruning, so that brain circuits become more efficient.7 Sensory pathways, like those for basic vision and hearing, are the first to develop, followed by early language skills ...
We first compared the performance of six BKAs to 14 able-bodied controls. Able-bodied individuals demonstrated higher foot placement accuracy than BKAs, indicating that the ladder test was sensitive enough to detect locomotor deficits. When three of the original six BKAs used the sensory neuro...
SENSORY EVALUATIONTo delineate the mosquitocidal regions of the ISRH3 (CryIVB) and ISRH4 (CryIVA) proteins, which are two of the mosquitocidal 130-kDa proteins contained in the crystalline protein bodies (CPBs) of Bacillus thuringiensis var. israelensis (BTI), a deletion analysis of these ...
Amerine MA, Pangborn RM, Roessler EB: Principles of Sensory Evaluation of Food. New York: Academic Press; 1965. Google Scholar Delwiche J: The impact of perceptual interactions on perceived flavor.Food Qual Prefer 2004, 15:137–146. 10.1016/S0950-3293(03)00041-7 Google Scholar Stuckey B...
The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction Food Quality and Preference Volume 71,January 2019, Pages 228-232 Purchase options ...
[47] did a sensory evaluation on cookies made from a mix of maize flour and moringa seed flour. The flour was mixed with different percentages of the two flours and the best acceptance was for 92.5% maize and 7.5% moringa seed flour combination. This was well accepted due to its ...