Search results for "Sensory properties"

Children's acceptance of new foods at weaning. Role of practices of weaning and of food sensory properties

2011

International audience; Weaning (i.e. introduction of complementary foods) is a transitional process between the consumption of a unique food, milk, and family foods. This review of existing literature regarding factors favouring the development of food acceptance at the beginning of weaning underlines in particular the roles of repeated exposure, of introduction of a variety of foods, of timing of introduction of weaning foods, and of food sensory properties (texture, taste and flavours). All factors appear to play a role in the acceptance of weaning foods. The efficiency, most favourable windows and long-term impact of each of these factors is not known accurately.

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory tr…

2014

Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L…

Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life

2019

Abstract Background New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods and extending their shelf life. Moreover, this technology can prevent or reduce some of the detrimental effects of traditional methods on nutrients and bioactive compounds of food products. Scope and approach The combination of PL with other techniques such as ultraviolet light (UV), thermosonication (TS), pulsed electric fields (PEF), manothermosonication …

Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

2019

Tuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical, nutritional, and sensory properties of these yoghurts were studied along 60 days of storage. Results showed that, both pH and percentage of free whey decreased significantly (P < 0.05), while titratable acidity, total solid, salt, protein and fat content increased (P < 0.05) during storage. The yoghurt lipolysis decreased during the first 30 days and then increased during the storage. The indexes pH 4.6-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen in yoghurt samples decreased during first 30 days, possibly due to removing of low molecular weight nitrogenous compounds of Tuluq and Tor…

Déterminants des préférences alimentaires au moment de la diversification

2010

Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.

2012

Relationship between the non-volatile composition and the in-mouth quality in red wines

2014

Póster presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.

The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese

2015

Caciocavallo Palermitano (CP) is a traditional cheese made with raw milk from cows of Sicilian local breeds fed pasture-based diets in extensive farms (EXT), processed by an artisanal technology (ART) based on wooden tools and the action of native microflora. CP is obtained also in intensive farms (INT) where milk from cows of specialized breeds fed dry diets is transformed by advanced procedures (ADV) using a stainless steel equipment and lactic acid starter cultures. This research was planned to investigate the changes in cheese properties due to production system and ripening., Milk was collected 3 times from an EXT and an INT farm and processed in ART and ADV conditions. The 12 produced…