A confectionery gel (CG) consists of high sugar components of sucrose and glucose syrup,
combined with gelling components such as starch, gelatin, or pectin, along with food acid …

The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples
was performed by eight trained assessors. The rheologic response of the 15 samples was …

This study deals with the impact of emollients on the spreading properties of cosmetic
products using a combined sensory-instrumental approach. To that purpose, three esters …

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are
grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry …

Nine organic acids (formic, pyruvic, lactic, acetic, orotic, citric, uric, propionic, and butyric)
were analyzed during ripening of pickled White cheese for 12 mo by high-performance …

Commercial samples of white pan bread were evaluated by instrumental and sensory
methods to determine the relationship between sensory and instrumental assessments, and …

Isoamyl isovalerate, an ester with apple flavour was synthesized using Rhizomucor miehei
lipase immobilized on a weak anion-exchange resin (Lipozyme IM-20) by the direct …

Cocoa butter has a distinct texture due to unique interactions of polymorphic lipid structures.
Part of chocolate's appeal is smooth mouthfeel; as fat or sugar bloom forms, textural change …

Reggianito is a typical variety of grana-type hard cheese produced in Argentina. It is the
most exported and due to its organoleptic characteristics is very appreciated by the …

Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey,
and is generally made from sheep milk. The biogenic amines and organic acids content …