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food science & technology (15) 15
analysis (9) 9
q02 - traitement et conservation des produits alimentaires (9) 9
q04 - composition des produits alimentaires (8) 8
food and beverages (7) 7
index medicus (7) 7
beverages (6) 6
fermentation (6) 6
chemistry, applied (5) 5
consumer behavior (5) 5
taste (5) 5
cooking (4) 4
food (4) 4
http://aims.fao.org/aos/agrovoc/c_1521 (4) 4
http://aims.fao.org/aos/agrovoc/c_6970 (4) 4
humans (4) 4
nutrition & dietetics (4) 4
physicochemical properties (4) 4
propriété physicochimique (4) 4
sorghum (4) 4
agronomy (3) 3
breeding (3) 3
comportement du consommateur (3) 3
composition chimique (3) 3
e73 - economie de la consommation (3) 3
equipment and supplies (3) 3
f30 - génétique et amélioration des plantes (3) 3
f60 - physiologie et biochimie végétales (3) 3
female (3) 3
flavor (3) 3
food and nutrition (3) 3
graine (3) 3
http://aims.fao.org/aos/agrovoc/c_1794 (3) 3
http://aims.fao.org/aos/agrovoc/c_1821 (3) 3
http://aims.fao.org/aos/agrovoc/c_5399 (3) 3
http://aims.fao.org/aos/agrovoc/c_5591 (3) 3
http://aims.fao.org/aos/agrovoc/c_6946 (3) 3
http://aims.fao.org/aos/agrovoc/c_6951 (3) 3
http://aims.fao.org/aos/agrovoc/c_7247 (3) 3
jicaro seeds (3) 3
life sciences (3) 3
maize (3) 3
male (3) 3
materials handling (3) 3
odor (3) 3
parmentiera alata (3) 3
propriété organoleptique (3) 3
quality (3) 3
seeds (3) 3
sensory profile (3) 3
sensory properties (3) 3
sorghum bicolor (3) 3
starch (3) 3
sélection (3) 3
[sdv.aen]life sciences [q-bio]/food and nutrition (2) 2
[sdv.ida]life sciences [q-bio]/food engineering (2) 2
acceptability (2) 2
acid (2) 2
acidity (2) 2
analyse organoleptique (2) 2
anthocyanins (2) 2
beverages - analysis (2) 2
boisson (2) 2
carotenoids (2) 2
cassava (2) 2
cereal (2) 2
cluster analysis (2) 2
consumer acceptability (2) 2
consumer acceptance (2) 2
consumer preferences (2) 2
consumers (2) 2
consumption (2) 2
corn (2) 2
crescentia alata (2) 2
flash profile (2) 2
food engineering (2) 2
food production (2) 2
genes (2) 2
genetics (2) 2
genetics & heredity (2) 2
gowe (2) 2
grain (2) 2
grain quality (2) 2
hibiscus (2) 2
hibiscus - chemistry (2) 2
hibiscus sabdariffa (2) 2
horticulture (2) 2
hot-water extraction (2) 2
http://aims.fao.org/aos/agrovoc/c_12332 (2) 2
http://aims.fao.org/aos/agrovoc/c_16006 (2) 2
http://aims.fao.org/aos/agrovoc/c_2855 (2) 2
http://aims.fao.org/aos/agrovoc/c_28596 (2) 2
http://aims.fao.org/aos/agrovoc/c_28780 (2) 2
http://aims.fao.org/aos/agrovoc/c_3030 (2) 2
http://aims.fao.org/aos/agrovoc/c_3604 (2) 2
http://aims.fao.org/aos/agrovoc/c_5171 (2) 2
http://aims.fao.org/aos/agrovoc/c_6124 (2) 2
http://aims.fao.org/aos/agrovoc/c_6400 (2) 2
http://aims.fao.org/aos/agrovoc/c_875 (2) 2
http://aims.fao.org/aos/agrovoc/c_896 (2) 2
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Food Research International, ISSN 0963-9969, 06/2017, Volume 96, pp. 113 - 120
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are... 
Jicaro seeds | Roasting | Olfactometry | Volatile compounds | SAFE | Physicochemical properties | OILS | FOOD SCIENCE & TECHNOLOGY | PUMPKIN SEEDS | IDENTIFICATION | AROMA COMPOUNDS | COOKING | CHEMICAL-COMPOSITION | FLAVOR | Analysis | Fructose | Seeds | Proteins | Beverages | Denaturation | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 05/2016, Volume 69, pp. 218 - 227
The thickness of grain pericarp, the outer layer of the kernel, is an important breeding criterion for sorghum. This cereal is mainly used through traditional... 
NIRS | Sorghum grain | Pericarp | CORE COLLECTION | PACKAGE | FOOD SCIENCE & TECHNOLOGY | MICROSCOPY | TRAITS | FOOD | Grain | Analysis
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 11/2017, Volume 212, pp. 283 - 290
An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at... 
Jicaro seeds | Roasting | Dehulling | Puffing | Tempering | Kinetic modeling | ACID | FOOD SCIENCE & TECHNOLOGY | ENGINEERING, CHEMICAL | MOISTURE | KINETICS | COLOR | ODOR | FLAVOR | Seeds | Dehydration (Physiology) | Activation energy | Analysis | Life Sciences | Food engineering
Journal Article
Journal of Sensory Studies, ISSN 0887-8250, 10/2017, Volume 32, Issue 5, pp. e12297 - n/a
Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French,... 
PERCEPTION | HOT-WATER EXTRACTION | STABILITY | KINETICS | FOOD SCIENCE & TECHNOLOGY | SABDARIFFA L | ANTHOCYANINS | CONSUMERS | FLAVOR | Tea | Instant tea | Nonalcoholic beverages | Breeding | Food production | Flowers | Familiarity | Syrups | Optimization | Food | Fruits
Journal Article
Food Chemistry, ISSN 0308-8146, 2014, Volume 148, pp. 112 - 119
Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) (n = 8) was related to sensory evaluation... 
Infusion | Cluster | Hibiscus sabdariffa L | Roselle | Syrup | Acceptability | Sensory tasting | ATTRIBUTES | QUALITY | WINES | FOOD SCIENCE & TECHNOLOGY | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | Hibiscus - chemistry | Plant Extracts - analysis | Taste | Humans | Anthocyanins - analysis | Beverages - analysis | Anthocyanin | Chromophores | Beverages | Analysis | Equipment and supplies | Materials handling
Journal Article
Food Science & Nutrition, ISSN 2048-7177, 10/2019, Volume 7, Issue 10, pp. 3338 - 3348
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up... 
Gari | soybean | physicochemical properties | sensory profile | Cassava | palm oil | Taste | Carotenoids | Soybean | Analysis | Enrichment | Soybeans | Particle size | Cooking | Profiling | Sour taste | Chewing | Heterogeneity | Odors | Moisture content | Consent | Sensory evaluation | Water absorption | Vegetable oils | Carotene | Starch | Nutritive value | Fermentation | Granular products | Palm oil | Correlation analysis | Sensory properties | Lactic acid | Odor
Journal Article
Food Science & Nutrition, ISSN 2048-7177, 01/2015, Volume 3, Issue 1, pp. 1 - 9
Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative... 
sorghum | sensory evaluation | maize | gowe | Consumer acceptability | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | YEASTS | Beverages | Consumer behavior | Analysis | Consumption | Viscosity | Drinking water | Cooking | Grain | Consumers | Corn | Sorghum | Principal components analysis | Saccharification | Raw materials | Fermentation | Sensory perception | Acceptability | Odors | Sensory evaluation | Quality | Sensory properties | Taste | Odor | Sugar | Original Research
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 03/2017, Volume 56, pp. 84 - 92
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 01/2019, Volume 85, pp. 256 - 272
One of the most frequently consumed sorghum food in Mali is a thick porridge, known as tô. Many grain traits contribute to its firmness and color, which are... 
QTL | Sorghum | Grain quality | | MAP | FOOD SCIENCE & TECHNOLOGY | GENOME-WIDE ASSOCIATION | Quantitative genetics | Crop yields | Anopheles | Genes
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 05/2015, Volume 63, pp. 8 - 13
Gowé is a traditional fermented Beninese soft cooked paste made from a blend of malted and non-malted cereals that is diluted with water/ice and sugar just... 
Acidity | Amylase | Fermentation | Starch | AMYLASES | FOOD SCIENCE & TECHNOLOGY | ALPHA-GLUCOSIDASE | FINGER MILLET RAGI | ELEUSINE-CORACANA | GERMINATION | INDAF-15 | TEMPERATURES | LACTIC-ACID BACTERIA | GOWE | BEN-SAALGA | Hydrolysis | Enzymes | Biological products | Beverages
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2016, Volume 198, pp. 75 - 84
•Sensory profiles showed differences between the two Kitoza samples.•Kitoza beef (KB) showed more intense meat flavour.•Kitoza pork (KP) showed more intense... 
Sensory profile | Smoked/dried meat | Kitoza | Madagascar | Beef | Consumer test | Pork | FOOD SCIENCE & TECHNOLOGY | FLASH PROFILE | QUICK | PERCEPTION | NUTRITION & DIETETICS | SWEETENERS | SUCROSE | CHEMISTRY, APPLIED | Animals | Consumer Behavior | Cattle | Swine | Humans | Focus Groups | Meat Products - microbiology | Female | Male | Meat Products - analysis | Meat Products - standards | Meat
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 05/2016, Volume 69, pp. 377 - 382
White Kenley is a traditional stiff dumpling produced from fermented dehulled maize grains in Ghana. The physico-chemical modifications which occur during... 
Steeping | Maize | Fermentation | Physicochemical properties | NATURAL FERMENTATION | FOOD SCIENCE & TECHNOLOGY | KENKEY PRODUCTION | SOAKING | WATER | FOOD | Proteins | Hydrolysis | Corn | Metabolites | Analysis
Journal Article
Theoretical and Applied Genetics, ISSN 0040-5752, 2010, Volume 121, Issue 6, pp. 1171 - 1185
Journal Article