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Issue | Title | |
Vol 8, No 1 (2023) | Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stability | Abstract PDF (Eng) similar documents |
T. G. Abedelmaksoud, A. S. A. Shehata, M. A. M. Fahmy, M. E. Abdel-aziz, A. A. Baioumy | ||
"... , and sensory characteristics of nuggets were evaluated during 3 months of frozen storage at –18 °C. According ..." | ||
Vol 8, No 4 (2023) | Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methods | Abstract PDF (Eng) similar documents |
E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda | ||
"... , chemical, vitamin and mineral composition, and microbial load. In addition, sensory characteristics were ..." | ||
Vol 6, No 2 (2021) | Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder | Abstract PDF (Eng) similar documents |
S. M. Novakovic, I. V. Djekic, M. B. Pesic, A. Z. Kostic, D. D. Milincic, I. В. Tomasevic | ||
"... of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1 ..." | ||
Vol 6, No 4 (2021) | Color measurement of animal source foods | Abstract PDF (Eng) similar documents |
B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic | ||
Vol 6, No 4 (2021) | New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers | Abstract PDF (Eng) similar documents |
R. M. Mohamed, W. A. Bazaraa, A. M. Alian, N. M. EL-Shimi | ||
"... g and the others treated with monosodium glutamate (5000 ppm) were chemically, sensory ..." | ||
Vol 6, No 1 (2021) | Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo) | Abstract PDF (Eng) similar documents |
A. A. Baioumy, T. G. Abedelmaksoud | ||
"... capacity, cooking loss% and pH values as well as sensory evaluation of low fat beef burger prepared ..." | ||
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