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Effect of thickening agents on perceived viscosity and acidity of model beverages
sensory evaluation acid taste cellulose derivatives model samples viscosimeter
2014/2/25
The effect of thickening agents – methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum – solutions on the sensory viscosity was investigated in the concentration r...
Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans
Beans cocoa fermentation quality
2010/9/30
This study concerns the influence of turning and fermentation method on quality of raw cocoa.
Fermentation trials were conducted in wooden box, plastic box and in heaps with or not turning. Cocoa fer...
华南理工大学食品分析课件Chapter5 Acidity。
Reduction in Acidity by Chemical and Microbiological Methods and Their Effect on Moslavac Wine Quality
malolactic fermentation chemical deacidification acidic compositions
2009/3/19
Changes in chemical composition and sensory properties caused by chemical and microbiological methods of deacidification in Moslavac (syn. Furmint) wines were investigated. Alcoholic fermentation of M...
Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine
Malvasia delle Lipari DOC wine Saccharomyces uvarum volatile acidity
2009/3/5
The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, chara...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...