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  • 1
    Electronic Resource
    Electronic Resource
    Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : We studied the sensory acceptability of products made from iron- and zinc-fortified wheat flour. Subjects tasted bread and noodles fortified with 30 mg of iron as FeSO4/kg flour or iron and either 60 or 100 mg of zinc/ kg flour as either ZnSO4 or ZnO. Subjects rated their degree of liking (DOL) for flavor, texture, and overall acceptability, using a 9-point hedonic scale. All products were generally well liked, although noodles fortified with iron and ZnO had slightly lower DOL scores than noodles fortified with iron only or iron and ZnSO4. We conclude that foods prepared from zinc-fortified wheat flour should be well accepted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11429.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Four formulations of whey-protein-isolate (WPI) coatings were used to coat chocolate-covered almonds. Two formulations were without lipid and two were with lipid. The 2 WPI formulations without lipid varied in native- as compared with the heat-denatured WPI amount. The 2 WPI formulations with lipid varied in the lipid amount. The shellac formulation consisted of 30% solids, of which 90% was shellac and 10% was propylene glycol. A central location consumer test was carried out for attributes such as overall degree of liking. The results strongly indicate that water-based WPI-lipid coatings can be used as an alternative glaze, with higher consumer acceptance than alcohol-based shellac.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08812.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Iron fortification could reduce the high prevalence of iron deficiency in countries where diets are cereal-based. The sensory quality and storage stability of iron-fortified maize were evaluated by descriptive analysis and hexanal production. Porridge was prepared from maize either unfortified or fortified with 30 or 60 mg iron/kg as ferrous sulfate, bisglycinate, trisglycinate, or NaFeEDTA, then stored at 30,40 or 50°C for 20 days. Fifteen judges, trained in descriptive analysis rated the intensity of 20 sensory attributes of 28 samples. Hexanal production was measured by static headspace gas chromatography. Bisglycinate produced the most rancidity. Iron fortification with bisglycinate lowered the sensory quality and storage stability of maize.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15903.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Sugar and Fat Effects on Sensory Properties of Ice Cream (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vanilla ice cream with 8, 13 or 18% sucrose and 10, 14 or 18% butterfat was evaluated by descriptive analysis (DA) with 15 judges, instrumental texture measurements (ITM), and hedonic rating with 146 consumers. Increased sugar caused higher vanilla, almond, buttery, custard/eggy, sweetness, fatty, creamy, doughy and mouthcoating characteristics, and lower coolness, ice crystals, melt rate (ITM) and hardness (ITM). Increased fat caused higher buttery, custard/eggy and sweet flavor, fatty, creamy, doughy and mouthcoating texture, and lower color, ice crystals and melting rate (DA). Acceptability was positively related to the vanilla, creamy, fatty and milky characters, and negatively related to color, ice crystals and ITM hardness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15044.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF PARBOILING AND FREEZING ON QUALITY OF THREE SPANISH RICE VARIETIES (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 10 (1986), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of parboiling and of freezing at −18, −40°C or in liquid nitrogen on quality of cooked rice was studied for three Spanish varieties, Bahia, Sequial and Italpatna, using instrumental and sensory measurements. Parboiling prior to cooking and then freezing reduced rice quality. Freshly cooked samples differed from frozen cooked samples for firmness as measured instrumentally but not for any of the sensory parameters. Principal component analysis did not separate samples on the basis of their varietal quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1986.tb00018.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : :Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey-protein-based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 °C, 50 °C, and 60 °C, each for storage times of 0, 5,15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey-protein-coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09479.x
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  • 7
    Electronic Resource
    Electronic Resource
    Flavor Manipulation Can Enhance the Impression of Fat in Some Foods (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to investigate the effects of fat and flavor (aroma) on the sensory impression of fat. One hundred and six naive subjects rated 4 food systems varying in fat and flavor content (prepared according to a factorial design) for fattiness first without and then with nose clips, and for liking. On average, subjects gave higher fatty scores to the high fat samples. There was a significant effect of flavor concentration on the fattiness ratings without the nose clips; however the effect was product specific. The nose clips significantly reduced the fattiness ratings for all products (p 〈 0.001), indicating that the flavor components of fat-based foods can influence fat perception.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb13611.x
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  • 8
    Electronic Resource
    Electronic Resource
    Time-intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flavor release from cornstarch, gelatin or iota carrageenan gels flavored with benzaldehyde, d-limonene or ethyl butyrate was measured at three gel strengths (soft, medium, firm) by 20 trained judges using the time-intensity (TI) method. At comparable gel strengths, starch and gelatin displayed greater flavor release properties than carrageenan, i.e., mean values for perceived maximum intensity (Imax) and total duration (Tdur) of flavor were higher for starch and gelatin than for carrageenan across flavors. Firm gelatin and carrageenan gels released flavor with a lower Imax than soft or medium gels, but Imax and Tdur did not vary across starch gel strengths. Results indicate both texture (firmness) and gelling agent affect flavor release from a gel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06216.x
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  • 9
    Electronic Resource
    Electronic Resource
    Regional aroma preferences
    Amsterdam : Elsevier
    Food Quality and Preference 1 (1988), S. 11-19 
    Details
    ISSN: 0950-3293
    Keywords: aroma ; cross-cultural ; flavour ; international ; microencapsulation ; preference
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0950-3293(88)90003-1
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMA (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We tested the hypothesis that exposure to an aroma through a food or beverage in the first part of a meal (preload) would reduce the consumption of a food with the same aroma in the second portion of the meal, because of olfactory-specific satiety. In a first experiment, 35 young, normal-weight adults participated in 2 lunch sessions during which they consumed a fixed preload of either ranch-flavored or plain potato chips and sparkling water, followed by ad libitum consumption of a pasta salad with ranch dressing and sparkling water. In the second experiment, 33 subjects consumed a fixed preload of either lemon-flavored or plain sparkling water and pasta salad with ranch dressing, followed by ad libitum consumption of lemon-flavored yogurt and plain sparkling water. No difference was observed in the amount of food consumed (corrected for session order effects) as a function of prior exposure to ranch flavor in the chips or lemon flavor in the water. We conclude that exposure to a preload aroma may not have a significant effect on subsequent intake of a food with the same aroma.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00352.x
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