Sensory evaluation

Microbial analysis of corn-based ice cream

Christina T. Alfiler, Cristina Natividad

Int. J. Biosci.25( 5), 27-37, November 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.5.27-37

Key: Ice cream shelf-life Microbial analysis Sensory evaluation

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“Extending Shelf Life of Mulberry Fruit Through Dehydration: Chemical, Microbial, and Sensory Evaluation”

Mary Ann Ysabel Y. Orpilla

Int. J. Biosci.25( 4), 120-128, October 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.4.120-128

Key: Dehydration Functional food Mulberry Product development Sensory evaluation

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Sensory evaluation and digestibility of moringa enriched Attiéké/cashew kermels composite flours

Koné Salimata, Ouattara Gninfanni Silvère, Badjé Dogo sylvain, Cissé Ibrahima, Soro Doudjo, Koffi Kouadio ernest

Int. J. Biosci.25( 2), 299-306, August 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.2.299-306

Key: Attiéké Cashew nut Composite flours Sensory evaluation

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The use of different packing medium in the cold anaesthetization of blue swimmer crab (Portunus pelagicus) on the survival and sensory quality under live storage

Ravegene P. Romo, Angeline P. Subaan, Gesila Grace P. Pañares

J. Bio. Env. Sci.25( 1), 26-31, July 2024.

Key: Acceptability Blue swimmer crab Packing medium Sensory evaluation Survival-rate

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Development of fermented rice-based beverages from wild strains of Saccharomyces cerevisiae isolated from fresh litchi and Jamun fruits of Assam, India

SS. Seanapati, D. Saikia

Int. J. Biosci.22( 4), 126-131, April 2023.

DOI: http://dx.doi.org/10.12692/ijb/22.4.126-131

Key: Ethanol content Physicochemical properties Rice-based beverage Saccharomyces cerevisiae Sensory evaluation

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Sensory evaluation of blue Ternate (Clitoria ternatea) juice concentrate

Mitchie M. Roa, Aler L. Pagente, Pelmar M. Acosta, Nadeth R. Leopoldo

Int. J. Biosci.22( 3), 56-61, March 2023.

DOI: http://dx.doi.org/10.12692/ijb/22.3.56-61

Key: Acceptability Blue ternate Food innovation Juice concentrate Sensory evaluation

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Evaluation of Talisay (Terminalia catappa) nuts by-products

Mauricio S. Adlaon, Alicia Z. Maghuyop

Int. J. Agron. Agri. Res.20( 6), 1-10, June 2022.

Key: Acceptability By-products Sensory evaluation

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Process and Formulation Optimization of Vacuum Fried Aninikad (Plicate conch)

Ma. Aezel M. Aguanza

Int. J. Biosci.20( 6), 65-82, June 2022.

DOI: http://dx.doi.org/10.12692/ijb/20.6.65-82

Key: Central composite design Optimization Plicate conch Response Surface Methodology Sensory evaluation Vacuum frying

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Development and Evaluation of Camel Milk Cheese

Muhammad Sufyan, Hafiza Saima, Muhammad Abdul Rahim, Waseem Khalid, Muhammad Mudassar Bashir, Saira Safdar, Asif Ali, Ali Ikram, Aqsa Bashir, Marryam Ahmad

Int. J. Biosci.17( 3), 114-123, September 2020.

DOI: http://dx.doi.org/10.12692/ijb/17.3.114-123

Key: Camel Milk Camel Milk Cheese Proximate analysis Sensory evaluation

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Influence of quinoa supplementation in wheat flour on organoleptic properties of chapatti

Haroon Munir, Muhammad Tahir Nadeem, Muhammad Umair Arshad, Farhan Saeed, Faqir Muhammad Anjum, Tabussam Tufail

Int. J. Biosci.15( 4), 172-177, October 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.4.172-177

Key: Flour Quinoa Sensory evaluation Supplementation Wheat

Details

Microbial analysis of corn-based ice cream

“Extending Shelf Life of Mulberry Fruit Through Dehydration: Chemical, Microbial, and Sensory Evaluation”

Sensory evaluation and digestibility of moringa enriched Attiéké/cashew kermels composite flours

The use of different packing medium in the cold anaesthetization of blue swimmer crab (Portunus pelagicus) on the survival and sensory quality under live storage

Development of fermented rice-based beverages from wild strains of Saccharomyces cerevisiae isolated from fresh litchi and Jamun fruits of Assam, India

Sensory evaluation of blue Ternate (Clitoria ternatea) juice concentrate

Evaluation of Talisay (Terminalia catappa) nuts by-products

Process and Formulation Optimization of Vacuum Fried Aninikad (Plicate conch)

Development and Evaluation of Camel Milk Cheese

Influence of quinoa supplementation in wheat flour on organoleptic properties of chapatti

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