Sökning: "sensory quality"
Visar resultat 1 - 5 av 99 avhandlingar innehållade orden sensory quality.
Sammanfattning : Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. LÄS MER
2. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
Sammanfattning : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. LÄS MER
Sammanfattning : The sensory variation in products, conventionally and ecologically grown has been described and the effect of sensory training on the reliability of the assessors has been evaluated.Ecologically grown tomatoes scored higher for sweetness while conventionally grown tomatoes scored higher for firmness. LÄS MER
Sammanfattning : The effects of different freezing, frozen storage and thawing treatments on the muscle tissue of farmed rainbow trout (Oncorhychus mykiss) were studied. Biochemical measurements were correlated to sensory estimated quality changes. The freezing process affects the proteins, the lipid fractions and the membrane structures in the fish muscle. LÄS MER
Sammanfattning : Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. LÄS MER