Browsing Scientific papers by Subject "sensory properties"

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Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

Torbica, Aleksandra; Belović, Miona; Mastilović, Jasna; Kevrešan, Žarko; Pestorić, Mladenka; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Elsevier, 2016-04)

The aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. ...
Shelf-life prediction of gluten-free rice-buckwheat cookies

Sakač, Marijana; Pestorić, Mladenka; Mandić, Anamarija; Mišan, Aleksandra; Nedeljković, Nataša; Jambrec, Dubravka; Jovanov, Pavle; Lazić, Vera; Pezo, Lato; Sedej, Ivana (Elsevier, 2016-05)

The objective of this work was to predict the shelf-life of unpacked and packed gluten-free rice-buckwheat cookies kept at ambient (23 ± 1 °C) and elevated (40 ± 1 °C) temperature during storage by measuring off-flavour ...

Now showing items 1-2 of 2

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