Wyniki wyszukiwania - AGRO

1

The role of brand in quality assessment on the example of sensory evaluation of coffee

100%

Turek P.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2018

|

nr 3

2

Statistically-interpreted sensory assessment of smooth unripening cheeses

100%

Podhajna E., Kujawski M., Jachnowicz A., Roskosz A.

Polish Journal of Natural Sciences

|

2002

|

tom 11

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Influence of sweetness and ethanol content on mead acceptability

86%

Gomes T., Dias T., Cadavez V., Verdial J., Sa Morais J., Ramalhosa E., Estevinho L. M.

Polish Journal of Food and Nutrition Sciences

|

2015

|

tom 65

|

nr 2

Mead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may influence mead quality. The main objective of this work was to study the influence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers' panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid. The sweet (75 gglncose+[rnctose/L) and dry (23 gglncose+[rnctose/L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character. Concerning sensory analysis, the alcohol content of mead had no effect on the sensory attributes studied, namely, aroma, sweetness, flavour, alcohol feeling and general appreciation. Regarding sweetness, the "sweet meads" were the most appreciated by the consumers (score of 5.4±2.56), whereas the "dry meads" (score of 2.7±2.23) showed low acceptability. In conclusion, this work revealed that sweetness is a sensory key attribute for mead acceptance by the consumers, whereas ethanol content (18 to 22% (v/v)) is not.

4

The impact of consumers’ food experience on acceptance of innovative confectionery products

86%

Knot J., Kedzior W.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2017

|

nr 4

5

A comparison of human and electronic nose responses to flavour of various food products of different degree of lipids oxidation

86%

Mildner-Szkudlarz S., Zawirska-Wojtasiak R., Korczak J., Jelen H. H.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2

195-202

This paper investigates the effectiveness of electronic nose with subsequent principal component analysis (PCA) treatment of data for differentiation of food samples of varied odour quality caused by lipid oxidation. Samples were evaluated for off-flavours with an electronic nose and a sensory analysis and for Totox value. Volatile compounds of fresh samples and samples subjected to storage test at 60°C were isolated with a static headspace technique. The results suggest that the electronic nose could help to supplement the sensory analysis. Models based on partial least-squares analysis were able to predict the oxidized flavour attribute of samples, with correlation coefficients ranging from 0.66 to 0.99. Based on elaborated methods and data treatment with PCA it was possible to distinguish between different food samples and monitor the formation of off-flavours associated with lipid oxidation.

6

Color modification of the face cream and its general sensory quality

86%

Turek P.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2017

|

nr 4

7

Evaluation of meat quality of crossbred male kids reared to 20 kg body weight

86%

Stanisz M., Pietrzak M., Gut A., Slosarz P.

Annals of Animal Science. Supplement

|

2005

|

nr 2

8

A new olfactory system model based on the docking experiment

86%

Eitner K., Grzywniak C., Fornalik A., Marciniak J., Gaweda T., Narozny M.

Current Topics in Biophysics. Supplement

|

2011

|

tom 34

|

nr A: Posters

9

Prediction of bitter taste of some bis-quinolizidine alkaloids

72%

Kikut-Ligaj D., Skolik A.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2010

|

nr 3

103-114

10

Effect of extract of grapefruit seeds and baikal skullcap root on chemical composition and sensory traits of female turkey meat

72%

Rusinek-Prystupa E., Szkucik K., Pisarski R. K., Gondek M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2014

|

tom 17

|

nr 1

11

Use of white grape pomace as a source of dietary fibre and polyphenols in biscuits

72%

Mildner-Szkudlarz S., Bajerska J., Zawirska-Wojtasiak R.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

12

Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations

72%

Stajic S., Stanisic N., Levic S., Tomovic V., Lilic S., Vranic D., Jokanovic M., Zivkovic D.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 4

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had signifi cantly lower (p<0.05) weight loss which led to signifi cantly higher moisture content, signifi cantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modifi ed products had signifi cantly higher yellowness (relative to control) and FXI sausages relative to other modifi ed products. Regarding consumer sensory evaluation, FXA sausages stood out among modifi ed products because all other modifi ed products had signifi cantly lower grades relative to control. The thirty-day storage period did not lead to signifi cant changes (p>0.05) in any of the observed sensory characteristics.

13

Preliminary morphological, chemical and sensory analyses of fruit of different actinidia genotypes (Actinidia Lindl.)

72%

Latocha P., Olszewska-Kaczynska I.

Annals of Warsaw Agricultural University. Horticulture (Landscape Architecture)

|

2003

|

tom 24

14

Properties of cereal beta-D-glucan hydrocolloids and their effect on bread and ketchup parameters

72%

Havrlentova M., Petrulakova Z., Burgarova E., Gavurnikova S., Cervena V., Sturdik E., Kraic J., Zofajova A.

Polish Journal of Food and Nutrition Sciences

|

2013

|

tom 63

|

nr 2

Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortified breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively influence the total tastiness. Quality of fortified fresh tomato ketchups and stored for 180 days, were also not negatively influenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-beneficial foods.

15

Rheological and cosmetic properties of gels containing Aloe vera juice

72%

Kaminska M., Zielinski R.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2017

|

nr 4

16

A comparative analysis of popular white and red wines

72%

Garbowska B., Wieczorek J., Cichocka R., Wieczorek Z.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2014

|

nr 4

17

Sensory quality and selected physicochemical properties of processed meat products produced in different plants

72%

Szmanko T., Oziemblowski M., Dworecka E., Dobrowolska D.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2006

|

tom 05

|

nr 2

93-105

The purpose of the study was to assess chemical composition, colour and sensory properties of processed meat products: pork ham, “Parówkowa” sausage, “Śląska” sausage and “Krakowska” dry sausage produced without compatibility declaration with Polish Norm in three meat processing plants situated in different regions of Poland. There were determined in our studies content of protein, fat, NaCl, water, free nitrate (III), added polyphosphates and also some parameters of sensory assessment like taste, smell, juiciness and texture. It was concluded that the investigated processed meat products had good nutritive value, similar sensory quality and colour stability. They were also safe in context of free nitrate (III) and added polyphosphates contents. There was compliance of the investigated processed meat products with Polish Norm PN-A-82007 [1996] although no declaration of compliance was printed on the labels.

18

Aroma analysis of herbal raw materials for chicory coffee

72%

Wojtowicz E.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2015

|

nr 3

19

Effect of dietary supplementation with extracted alfalfa meal on oxidation stability of cooked ham

72%

Karwowska M., Dolatowski Z. J., Grela E. R.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[B]

20

Effect of soaking and cooking on water holding and sensory characteristics of cooked lentils

72%

Dostalova J., Divisova J., Pokorny J.

Polish Journal of Food and Nutrition Sciences

|

1998

|

tom 07

|

nr 3

The effect of processing conditions (soaking in water for 0-3 h, cooking in water or 1-3% salt solution for 15 or 30 min) was tested. The water absorption was affected both by soaking and cooking, but the salt content had little effect. The descriptors connected with visual testing and those connected with texture were influenced more by cooking, than by soaking; relationships between different characteristics were either linear or logarithmic or hyperbolic. They were related to the water content in cooked lentils, which had, however, no significant effect on the flavour acceptance. It rose with the intensity of salty flavour till a flat optimum at medium saltiness of 2% salt in the cooking liquid.

Ograniczanie wyników