Essays about: "descriptive sensory evaluation"
Found 5 essays containing the words descriptive sensory evaluation.
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1. A sensory evaluation of swidden rye (Secale cereale) – how the taste of history and geographical location can play part in a sustainable food production
University essay from Uppsala universitet/Institutionen för geovetenskaperAbstract : Due to their resilience, durability, and broad genetic variations, increasing the production and consumption of landrace cereals has been highlighted as a solution to handle increasing environmental variability resulting from climate change. However, the consumption of landrace cereals remains low due to limited production and purchase availability for consumers. READ MORE
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2. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE
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3. Searching for a sensory vocabulary for Swedish vegetables : an exploratory study of the flavour and aroma characteristics of carrot, cabbage and onion
University essay from SLU/Dept. of Plant Protection BiologyAbstract : Flavour is an important aspect in the consumption of fruits and vegetables. However, the current regulatory context within EU for the quality of fruit and vegetables involve standards that lay primary emphasis on visual properties but limited focus on flavour and nutrition. READ MORE
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4. The effect of durum wheat bran particle size on the quality of bran enriched pasta
University essay from SLU/Dept. of Food ScienceAbstract : Eating wheat bran has many positive effects on human health including reduced risk of cardio vascular diseases and type 2 diabetes. Still, many food products on the market are made from refined wheat flour because consumers tend to prefer the quality and texture in these products. READ MORE
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5. Potential of light and temperature exploitation for Accelerated Shelf Life Studies (ASLT) for sauces
University essay from SLU/Dept. of Food ScienceAbstract : The advantage of being “First to Market” is tremendous, but keeping a high and consistent level of quality is determinant as well for the success of a food company. Low quality products cause damage to the brand and monetary loses in the long run. READ MORE
