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The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Three sensory tests had been applied to evaluate a chocolate flavor milk drink added of Conjugated Linoleic Acid (CLA) aiming at the selection of a final formulation with the best sensory characterist...
The possibilities and limitations in the food kansei model (Ikeda et al., 2004) have been revealed through a case of product development for a ready-to-eat cup-soup that had achieved two-billion-yen s...
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...

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