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Browsing Institute of Food Technology by Subject "sensory evaluation"

Browsing Institute of Food Technology by Subject "sensory evaluation"

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  • A comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry 
    Petković, Marko; Filipović, Vladimir; Lončar, Biljana; Filipović, Jelena; Miletić, Nemanja; Malešević, Zoranka; Jevremović, Darko (Foods, 2023-04-15)
    Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the ...
  • Comparison of sensory and instrumental methods in determination of honey color 
    Maravić, Nikola; Škrobot, Dubravka; Sakač, Marijana; Tomić, Jelena; Marić, Aleksandar; Peulić, Tatjana; Novaković, Aleksandra (2022)
    Honey color is the first quality attribute evaluated by consumers and an important sensory characteristic in the beekeeping market. Also, it is one of parameters which can indicate botanic origin and the quality of honey. ...
  • Ratio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptability 
    Filipović, Jelena; Ivkov, Milan; Košutić, Milenko; Filipović, Vladimir (CZECH ACADEMY OF AGRICULTURAL SCIENCES, 2016-11)
    The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. ...

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