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Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea
hot drink microwave drying polyphenols antioxidant activity quality characteristics sensory analysis
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2016/12/9
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In ...
Combined Effect of Refrigeration and Modified Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza: Biochemical and Sensory Attributes
Refrigeration Modified Atmosphere
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2016/5/31
This study evaluated the combined effect of Modified Atmosphere Packaging (MAP) and refrigeration (7±1°C) on shelf-life extension of ready-to-serve pizza. Quality assessment was based on sensory and b...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
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2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...