18 results for “Sensory Properties”

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Research ArticleOpen accessPhrase in the titleInfluence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's MilkАlma Aytkozhaevna ShunekeyevaDairy products are one of the most widely-investigated food products. However, reducing cost while improving nutritional value and flavour is a classic problem in milk production. Besides, consumers have increased demand for natural foods and beverages with high nutritional value, health and rich taste. All of this has spawned a growing academic interest in using different types of milk to … …OnLine Journal of Biological Sciences, Vol. 21, Issue 1 · 24 Mar 2021 · 6,187 accessesView PDF Cite

Research ArticleOpen accessEvery word in the titleThe Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)Fazilah Ariffin, Mohd Arif Baharom, Bhupinder Kaur, Maizura MuradComposite flour from wheat flour and Tempoyak Flour (TF) was produced in this study. Three different bread formulations from the composite flour were produced, containing 5% TF (TF5), 10% TF (TF10) and 15% TF (TF15). Bread samples were analyzed for their physicochemical properties and sensory characteristics compared with control bread made from 100% wheat flour. The resistant starch content increased … …American Journal of Applied Sciences, Vol. 12, Issue 11 · 6 Nov 2015 · 7,447 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsAntioxidant and Antibacterial Properties of Essential Oils from Citrus reticulata cv. Shatangju Peel for the Preservation of Chilled PorkYao Dong, Xintong Zou, Hongli Zhou et al.Citrus reticulata cv. Shatangju peel essential oil (CrspEo), with three major components D-limonene (88.15%), γ-terpinene (4.59%) and β-myrcene (2.62%), possessed antioxidant activities with DPPH and ABTS+ radical scavenging with the IC50 (concentration of CrspEo scavenging 50% of radical) of 9.87±0.12% and 0.48±0.02%, respectively. Meanwhile, CrspEo showed antimicrobial activity in suppressing the growth of Bacillus pumilus, Bacillus subtilis, Candida albicans, Escherichia … …American Journal of Biochemistry and Biotechnology, Vol. 20, Issue 3 · 31 Jul 2024 · 4,748 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsFundamental Elements to Produce Sesame Yoghurt from Sesame MilkIbrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem et al.Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, … …American Journal of Applied Sciences, Vol. 8, Issue 11 · 23 Sep 2011 · 8,712 accessesView PDF Cite

Research ArticleOpen accessIn the abstractMoringa Oleifera for Enhancing Livestock Performance and Product Quality: A Bibliometric AnalysisEmrobowansan Monday Idamokoro, Augustine Suh NibaThis bibliometric analysis evaluates global research on Moringa oleifera as a feed supplement for enhancing livestock performance and product quality. A total of 95 peer-reviewed articles published between 2002 and 2023 were retrieved from Web of Science. Bibliometric indicators revealed mean citations per document of 19.89, average co-authors per document of 5.14, and an annual research growth rate of 10.73%. … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 4 · 19 Feb 2026 · 1,492 accessesView PDF Cite

Review ArticleOpen accessIn the abstractEvaluation of the Factors Contributing to Broiler Meat and Functional Quality a Systemic ReviewHlulani Ndlovu, Karen Munhuweyi, Fhulufhelo Vincent Ramukhithi et al.In South Africa, the poultry sector is industry is essential because it promotes equitable, sustainable economic growth and employment creation. Chicken meat is often preferred for further processing, especially in regions where pork consumption is limited due to cultural or dietary reasons. Literature databases such as Web of Science and Scopus databases while the Google search engine from 1982-2024 were … …American Journal of Animal and Veterinary Sciences, Vol. 20, Issue 4 · 26 Jan 2026 · 2,334 accessesView PDF Cite

Research ArticleOpen accessIn the abstractEffects Of Ultra-High Pressure and Thermal Treatment on Quality Characteristics of Prepared Mackerel Fish BallsBiaoshi Wang, Xiaojun Hu, Jingqiu Ma, Ying XuSafe and high-quality prepared foods are increasingly preferred by consumers. This study investigates how ultra-high pressure (UHP) and thermal treatment affect the quality characteristics of prepared mackerel fish balls for surimi product manufacturing. Prepared mackerel fish balls were subjected to UHP treatment at 250 or 350 MPa (10 min) and thermal processing (121°C for 13 or 15 min) to establish … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 6 Jan 2026 · 2,237 accessesView PDF Cite

Research ArticleOpen accessIn the abstractEco-Friendly Eggshell Meal on Milk Yield and Quality of Holstein Friesian CowsAmbo Ako, Renny Fatmyah Utamy, Hasbi Hasbi et al.Aditya, S., Stephen, J., & Radhakrishnan, M. (2021). Utilization of Eggshell Waste in Calcium-Fortified Foods and other Industrial Applications: A Review. Trends in Food Science & Technology, 115, 422–432. https://doi.org/10.1016/j.tifs.2021.06.047 Ahmed, T. A. E., Wu, L., Younes, M., & Hincke, M. (2021). Biotechnological Applications of Eggshell: Recent Advances. Frontiers in Bioengineering and Biotechnology, 9, 675364. https://doi.org/10.3389/fbioe.2021.675364 Aminah, S., & Meikawati, … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 2 · 26 May 2024 · 7,730 accessesView PDF Cite

Research ArticleOpen accessIn the abstractPreparation and Quality Analysis of Pineapple Red Orange Fresh BeerJuan Yang, Biaoshi Wang, Xiaojun Hu et al.To optimize the brewing technology of pineapple red orange fresh beer, a single-factor experimental design was used to investigate the effects of fermentation sugar content, fermentation pressure and fermentation temperature. Based on the single-factor test results, the Box-Behnken test design and response surface analysis were used to optimize the process parameters with the sensory evaluation score as the response index. … …American Journal of Biochemistry and Biotechnology, Vol. 18, Issue 4 · 5 Dec 2022 · 5,368 accessesView PDF Cite

Research ArticleOpen accessIn the abstractNattokinase Activity Guided Natto Fermentation Process OptimizationXiaojie Ren, Chao Huang, Xin Shan et al.The natto kinase in natto has obvious thrombolytic effect, has the advantages of low cost, small side effects, long half-life and can be taken orally, so it has attracted much attention. At present, the research on natto kinase in our country mainly focuses on the selection of natto fermentation strains, the optimization of gene expression conditions and the exploration of … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 20 Dec 2021 · 7,151 accessesView PDF Cite