50 Jurnal Mata Kuliah Sensory Analisys
1. A sensory perspective of effect of feeds on flavor in meats poultry meats
2. A study of the science of taste
3. Acceptability Studies on Bread Fortified with Tilapia Fish Flour
4. Biomimetic-based odor and taste sensing systems to food quality and safety
5. Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour
6. Coding of Sweet, Bitter, and Umami Tastes
7. Comparison of three sensory methods
8. Effect of Fatty Acid Composition of Oils on Flavor
9. Effect of frozen period on the chemical, microbiological
10. Effect of whey powder, skim milk powder and their combination on yield and textural properties of meat patties
11. Development of ice creams from Soybean milk & Watermelon seeds milk and Evaluation of their acceptability and Nourishing potential
12. Discrimination of mineral waters by electronic tongue
13. Evaluation of Quality Parameters
14. Flavour as a psychological construct implications for perceiving
15. Formulation and sensory evaluation of complementary
16. Influence of freeze-drying treatment on the texture
17. Instrumental-sensory evaluation of texture for fish
18. Odor Evaluation Fundamentals
19. Sensory acceptability of chocolate with inulin
20. Effect of Casein Hydrolysates on Yogurt
21. Physicochemical and sensory properties of wheat
22. Predicting Sensory Cohesiveness and Hardness
23. Quality of fish fillet from pond-raised red tilapia and its utilisation
24. Rapid control of smoked Atlantic salmon (Salmo salar) quality
25. Sensory analysis, sugar and acid content of tomato
26. Sensory and mechanical aspects of cheese texture
27. Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
28. Sensory aspects of consumer choices for meat and meat products
29. Sensory Attributes and Consumer Acceptance
30. Relationship of texture profile analysis and Warner-Bratzler shear
31. Sensory Analysis of New Varieties of Citrus as a Complementary
32. Sensory Brand Studying Relationship between 5 Senses and Brand Value at World’s 100 Top Companies
33. Sensory characteristic of corn soya blend
34. Sensory evaluation of bakery products and its role
35. Sensory Evaluation of Ground Beef Patties
36. Sensory Evaluation of the Selected Coffee
37. Sensory Evaluation of the Strawberry Flavored
38. Sensory Properties of Thai Fish Sauces and Their Categorization
39. Sensory Quality and Acceptability of Fresh Juices
40. Sensory Evaluation of Mangoes (Mangifera indica L.)
41. Sensory stability and oxidation of fish oil enriched milk
42. Taste_and_flavour_food_choice_acceptance
43. Taste_Panel_Evaluation_and_Acceptance_of_Soy-beef_Burger
44. Texture-is-a-sensory-property
45. The !rst taste is always with the eyes A meta-analysis on the neural correlates
46. The effects of egg white powder addition with tapioca and sago flours
47. The Effects of Processing and Preservation
48. The impact of perceptual interactions on perceived flavor
49. The Role of Sensory Evaluation in Food Quality Control,
50. Utilization of soya protein as an alternative protein
2. A study of the science of taste
3. Acceptability Studies on Bread Fortified with Tilapia Fish Flour
4. Biomimetic-based odor and taste sensing systems to food quality and safety
5. Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour
6. Coding of Sweet, Bitter, and Umami Tastes
7. Comparison of three sensory methods
8. Effect of Fatty Acid Composition of Oils on Flavor
9. Effect of frozen period on the chemical, microbiological
10. Effect of whey powder, skim milk powder and their combination on yield and textural properties of meat patties
11. Development of ice creams from Soybean milk & Watermelon seeds milk and Evaluation of their acceptability and Nourishing potential
12. Discrimination of mineral waters by electronic tongue
13. Evaluation of Quality Parameters
14. Flavour as a psychological construct implications for perceiving
15. Formulation and sensory evaluation of complementary
16. Influence of freeze-drying treatment on the texture
17. Instrumental-sensory evaluation of texture for fish
18. Odor Evaluation Fundamentals
19. Sensory acceptability of chocolate with inulin
20. Effect of Casein Hydrolysates on Yogurt
21. Physicochemical and sensory properties of wheat
22. Predicting Sensory Cohesiveness and Hardness
23. Quality of fish fillet from pond-raised red tilapia and its utilisation
24. Rapid control of smoked Atlantic salmon (Salmo salar) quality
25. Sensory analysis, sugar and acid content of tomato
26. Sensory and mechanical aspects of cheese texture
27. Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
28. Sensory aspects of consumer choices for meat and meat products
29. Sensory Attributes and Consumer Acceptance
30. Relationship of texture profile analysis and Warner-Bratzler shear
31. Sensory Analysis of New Varieties of Citrus as a Complementary
32. Sensory Brand Studying Relationship between 5 Senses and Brand Value at World’s 100 Top Companies
33. Sensory characteristic of corn soya blend
34. Sensory evaluation of bakery products and its role
35. Sensory Evaluation of Ground Beef Patties
36. Sensory Evaluation of the Selected Coffee
37. Sensory Evaluation of the Strawberry Flavored
38. Sensory Properties of Thai Fish Sauces and Their Categorization
39. Sensory Quality and Acceptability of Fresh Juices
40. Sensory Evaluation of Mangoes (Mangifera indica L.)
41. Sensory stability and oxidation of fish oil enriched milk
42. Taste_and_flavour_food_choice_acceptance
43. Taste_Panel_Evaluation_and_Acceptance_of_Soy-beef_Burger
44. Texture-is-a-sensory-property
45. The !rst taste is always with the eyes A meta-analysis on the neural correlates
46. The effects of egg white powder addition with tapioca and sago flours
47. The Effects of Processing and Preservation
48. The impact of perceptual interactions on perceived flavor
49. The Role of Sensory Evaluation in Food Quality Control,
50. Utilization of soya protein as an alternative protein
"Teknologi Hasil Perikanan Universitas Brawijaya 2011"
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