Search
172 articles for “sensory”
-
Psychophysics, Perception Thresholds and Team Training in Sensory Analysis
Abstract: Psychophysics is the science that relates stimulus and sensation through empirical laws that map neural mechanisms and their experimental results. The stimulus threshold was defined as the smallest energy needed for a stimulus to generate a sensation. From the stimulus threshold, sensory analysis investigates the growth of diet-related diseases, considering the high consumption of sugar and fat as influential factors, and assists in reducing these ingredients in foods, assessing consumer …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–11 Read article
-
Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article
-
A Critical Analysis and Evidence-Based Study on The Impact of Sensory Health Screenings and Its Risk Factors In the Prediction and Prevention of Organ Damages
Abstract: ABSTRACTSensory organs operate the senses of vision, hearing, touch, smell and taste. In order to assess the type, severity, and locations of aberrant feeling, sensory examination is utilised. If the patient complains of diminished sensation, a sensory system exam is required. The main aim is to find out the sensory changes/impairments and its risk factors predictions in prevention of organ damages and to study the role of clinical pharmacist/Doctor of …
Published in Research and Reviews: A Journal of Health Professions · Vol. 12, Issue 3, 2022 · pp. 46–62 Read article
-
A Study to Evaluate the Effectiveness of Sensory Stimulation Program (SSP) on Motor Function (MF) and Verbal Response (VR) Among Patients with Stroke in ICU of Selected Hospitals at Salem
Abstract: Introduction:Stroke is a medical emergency and can cause permanent neurological damage, complications and death. Objectives: (1)To develop and validate a Sensory Stimulation Program aimed at enhancing motor function (M.F) and vital signs recovery (V.R) in stroke patients. (2)To evaluate and compare the pre-test and post-test scores of M.F and V.R in stroke patients receiving routine nursing care. (3)To assess and compare the pre-test and post-test scores of M.F and V.R …
Published in International Journal of Emergency and Trauma Nursing and Practices · Vol. 2, Issue 2, 2024 · pp. 16–28 Read article
-
Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
-
A Comparative Study of Atibalāmūla Kvātha and Bhūmyāmalakī Cūrṇa in the Management of Diabetic Sensory Polyneuropathy
Abstract: Bhūmyāmalakī and atibalāmūla is being used in certain hospital since long time with satisfactory results in the patients of diabetic sensory polyneuropathy. An observational study on the use of these plants in diabetic polyneuropathy is published in a peer reviewed journal. Therefore it was selected to evaluate the individual effect of bhūmyāmalakī and atibalāmūla in comparison with the combination of both the drugs in the patients of diabetic sensory polyneuropathy.
Published in Research & Reviews: A Journal of Drug Design & Discovery · Vol. 8, Issue 3, 2023 · pp. 1–11 Read article
-
Beyond Taste: The Impact of Sensory Design on Dining Interiors
Abstract: Dining experiences are increasingly recognized as multisensory events where the atmosphere of the environment significantly influences the overall perception of the meal. This study explores the impact of sensory design, encompassing visual, auditory, olfactory, tactile, and gustatory elements, on dining interiors. By examining the roles of color, lighting, acoustics, textures, and spatial arrangements, this study investigates how these factors contribute to customer satisfaction, behavior, and memory formation. Through an analysis …
Published in International Journal of Environmental Planning and Development Architecture · Vol. 3, Issue 1, 2025 · pp. 8–15 Read article
-
Proportion Tests Applied in Assessors’ Selection Under Assumption Break: The Cases of Sensory Fatigue and Learning Process
Abstract: Triangle trials are commonly employed in panelist selection, describing a Binomial distribution. However, assessors can fatigue or develop sensitivity after many trials, which violate constant proportion assumption. This violation could affect some tests obtained from normal distribution interval estimators (TN1, TN2 and TN3), F distribution (TF), Sequential Test (TS) and Poisson approximation with quantile (TP). To evaluate this tests performance, Monte Carlo simulations were performed for 1000 assessors through 5, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 15–26 Read article
-
Effective FPGA Implementation of Comb Filters to Improve Perception of Sensorineural Hearing Impaired
Abstract: AbstractIn this paper, effective method for implementation of comb filter on FPGA platform has been proposed. This work is intended for hearing aid to be used for people suffering from sensorineural hearing loss. The algorithmic implementation on FPGA is intricate during the design process. Here we propose effective and simplified approach for implementation of comb filter with 512 coefficients using Spartan-6 FPGA for dichotic presentation. The design of comb filter …
Published in Current Trends in Signal Processing · Vol. 7, Issue 3, 2017 · pp. 15–29 Read article
-
Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the Blends
Abstract: The research was designed to develop and evaluate the proximate composition of maize- soybean flour blends and the sensory attributes of two maize-based traditional snacks i.e. aadun and kokoro fortified with soybeans. Processed soybean flour was combined with maize flour at 0%, 20%, 25% and 50% respectively to make aadun and kokoro. Proximate composition of maize-soybeans flour blends was investigated. The sensory attributes of aadun and kokoro produced from the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 16–21 Read article
-
Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory Analyses
Abstract: The texture is essential in the quality and acceptance of food, being classified into three distinct groups: mechanical, geometrical, and compositional. The so-called “lexicons” are standardized vocabularies with the definitions and references for each attribute which aid the application of descriptive sensory analysis. The objective of this study was to raise typical texture descriptors from different types of food, relating them to the methodologies and technological processes used, besides the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 16–27 Read article
-
Malocclusions and Associated Factors among Children with Neuropsychological, Sensory and Physical Disabilities in Dar es Salaam, Tanzania
Abstract: Background: Malocclusions have negative impacts on oral health of children with disabilities. Knowledge on factors associated with malocclusions may help planning preventive measures, necessary for disabled children. The study objective was therefore to determine the prevalence of malocclusions and their associated factors among children with disabilities in Dar es Salaam, Tanzania.Methods: It was a cross-sectional survey that involved 384 children with neuropsychological, sensory and physical disabilities in Dar es Salaam, …
Published in Research and Reviews: A Journal of Dentistry · Vol. 8, Issue 1, 2017 · pp. 17–26 Read article
-
To Study the Effects of Butler’s Neuromobilisation and Proprioceptive Neuromuscular Facilitation on Lower Limb Sensory Deficits in Chronic Stroke: A Comparative Study
Abstract: Stroke is a leading cause of functional impairments worldwide. Deficits in somatic sensations (body senses such as; touch, temperature, pain and proprioception) after stroke are common with high prevalence rates. Sensory deficits have been shown to predict poor functional outcome after stroke, including increased length of hospitalization, lower levels of discharge home, lower numbers of home discharges, and increased mortality rates. The objective of the study was to compare the …
Published in Research and Reviews : A Journal of Immunology · Vol. 4, Issue 3, 2014 · pp. 9–17 Read article
-
Studies on Physiochemical Attributes and Sensory Evaluation of Steamed Sweetened Dairy Products and there will be an Innovative Study in Food Science
Abstract: Chhana is one of the popular traditional Indian dairy products. It is high in nutritive value, consumed by people of different age group almost in every house. Chhana is mainly used as base ingredients for manufacturing of sweetmeats, especially in eastern region of India. To increase the palatability of chhana, an attempt was taken to develop a product-steamed sweetened chhana by adding sugar into chhana and steaming the mixture. On …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 36–45 Read article
-
Sensory Evaluation of Snacks Made from Composite Flour of Sweet Potato and Wheat Flour
Abstract: The study focused on proximate analysis and sensory evaluation of snacks made from composite flour of sweet potato and wheat flour mixture at various levels. 5 kg of fresh potatoes were washed, peeled and sliced thinly. They were blanched, drained and sun dried. They were later ground to powdery form. Various blends of potato flour with wheat flour at various levels of substitution were made at 25, 50, 75 and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 23–28 Read article
-
Sensory Evaluation, Physico-Chemical Characteristics and Antioxidant Capacity of Biscuits Incorporated with Dry Banana Peel Powder
Abstract: In this study an effort was made to incorporate banana peel powder in biscuits formula. Control biscuit (100:00) and experimental biscuits with varying levels of banana peel powder (BPP) were prepared using standard method. The biscuits were studied for their sensory, physical, textural and color characteristics as well as nutritional value. The highest overall acceptability score was observed in control biscuits which showed a significant difference (p≤0.05) with experimental biscuits …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 9, Issue 2, 2019 · pp. 109–116 Read article
-
A Comprehensive Review: Effectiveness Of Multi-Sensory Learning Strategies for Learning Disability Students
Abstract: A person's ability to learn new things can be severely hampered by a range of neurodevelopmental diseases known as difficulties with learning. Multisensory learning is an instructional strategy that offers learners multiple ways to perceive information through different sensory signals. The purpose of this review is to assess how learning disabilities, Dyslexia, Dysgraphia, and Dyscalculia can be treated with a multisensory learning approach. A thorough evaluation of past papers published …
Published in International Journal of Education Sciences · Vol. 1, Issue 2, 2024 · pp. 01–09 Read article
-
Nutritional, Functional, and Sensory Aspects of Beetroot (Beta vulgaris L.) and its By-products Enriched Bakery Products: A Comprehensive Review
Abstract: Beetroot (Beta vulgaris L.) is a biennial herbaceous plant rich in essential nutrients, including dietary fiber, vitamins, minerals, and antioxidants. Its high sugar content relative to calories and presence of phenolic compounds contribute to its health benefits, such as managing hypertension and exhibiting anticancer properties. Proper storage conditions are crucial for maintaining beetroot's quality. Recent studies have explored the incorporation of beetroot in various baked goods to enhance their nutritional …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 8–13 Read article
-
Emotion Sensory World: A Review on Blue Eyes Technology
Abstract: Emotions are so valuable that it is an inevitable part and without emotions the world becomes numb. So, by giving some emotional values to devices we can make them more effective. This paper aims at the objective to provide computer or any other machines with the human powers. A computer that understands our emotions and abilities and responds accordingly will be the best partner for us. Both, together as partners …
Published in Journal of Artificial Intelligence Research & Advances · Vol. 3, Issue 2, 2016 · pp. 18–25 Read article
-
Comparative Studies on Physico-chemical and Sensory Attributes of Natural and Artificial Whey Protein Beverages
Abstract: Whey, the liquid remaining after the precipitation of milk casein was used and there physicochemical properties were measured. The aim of the study was to utilise the valuable nutrients present in whey by preparing a ready-to-serve modified whey beverage. Two types of beverages were prepared i.e., natural whey beverage using Himsagar mango and other one was artificial beverage using artificial colours and flavours. Shelf life of these beverages were studied …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article