DSpace Repository

Browsing Institute of Food Technology by Subject "sensory analysis"

Browsing Institute of Food Technology by Subject "sensory analysis"

Sort by: Order: Results:

  • Application of temporal dominance of sensations in sensory profiling of sourdough starter odour 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08)
    Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...
  • Application of temporal dominance of sensations in sensory profiling of sourdough starter odour 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
    Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...
  • Differences in dynamic sensory perception between commercial cholocalte spreads 
    Škrobot, Dubravka; Tomić, Jelena; Đermanović, Branislava; Šarić, Bojana; Gubić, Jasmina; Županjac, Miloš; Maravić, Nikola (University of Novi Sad, Faculty of Technology Novi Sad, 2022)
    Sensory perception is a dynamic process which requires application of appropriate methodology in order to best describe what is perceived by the human senses. Temporal Dominance of Sensation (TDS) is a sensory method that ...
  • Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend 
    Filipčev, Bojana; Nedeljković, Nataša; Šimurina, Olivera; Sakač, Marijana; Pestorić, Mladenka; Jambrec, Dubravka; Šarić, Bojana; Jovanov, Pavle (Savez Hemijskih Inženjera, Beograd, 2017-01)
    The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...
  • Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues 
    Torbica, Aleksandra; Jambrec, Dubravka; Tomić, Jelena; Pajin, Biljana; Petrović, Jovana; Kravić, Snežana; Lončarević, Ivana (Taylor & Francis Ltd, 2016-05)
    The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were ...
  • Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles 
    Milićević, Nataša; Sakač, Marijana; Šarić, Bojana; Škrobot, Dubravka; Filipčev, Bojana; Šimurina, Olivera; Jovanov, Pavle; Pestorić, Mladenka; Marić, Aleksandar (2023-04-06)
    Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, ...

Search DSpace


Advanced Search

Browse

My Account