Attributes
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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
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A Comparative Study on the Effect of Organics and Inorganics on Agronomic Attributes of Paddy
Abstract: A field study was conducted to evaluate different organic practices on growth and yield parameters of paddy. Treatment which was supplemented with inorganic practice (farmer’s practice) and was kept as control was recorded significantly highest plant height and number of tillers over other treatments at different critical stages, followed by the treatment which was supplemented with FYM (farm yard manure) at 10 t/ha + Green manure (Glyricidia) at 5 t/ha …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 1, Issue 1, 2011 Read article