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Protein and Amino Acid Composition of an Agaricus bisporus Powder and A. bisporus Protein Concentrate
With land and protein shortages predicted by 2050, there is a great need for efficient plant protein sources. This study aims to develop an A. bisporus protein concentrate with physiochemical and food functional ...
Strawberry flavor reconstitution and the impact of methyl anthranilate on strawberry flavor
The objective of this study is to investigate the contribution of Methyl Anthranilate (MA) to strawberry flavor using descriptive sensory analysis of reconstituted strawberry flavor and MA spiking study. A 12‐member ...
Sensory properties of raw and roasted white button, crimini, and portobello mushrooms
This study compared the sensory profiles of white button, crimini, and portobello mushrooms in both raw and cooked forms to gain an understanding of what aroma‐active compounds are important for each type of mushroom ...
Sensory Characteristics and Consumer Hedonic Ratings of Five Pecan Oils
Pecan oil is considered a gourmet oil because of its sensory and nutritional characteristics; however, there is no publication focusing on consumer insight toward pecan oil. This study investigated sensory quality and ...
Texture and Crude Fat Contents of 29 Select Pecan Cultivars
Pecan (carya illinoinensis) is one of the most important nut crops. Kernel texture, a physical property related to lipid contents, is highly relevant to consumer preference. This study investigates the texture and crude ...