food products
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Chironji (Buchanania lanzan): Chemistry, Health Benefits and Food Application: A Review
Abstract: The chironji (Buchanania lanzan Spreng.) belonging to the family of Anacardiaceae. It is an important non-wood tree species. It is investigated for their nutritional, phytochemical and antioxidant properties to understand its nutraceutical potential. It is an active source of phenolics, natural antioxidants and minerals. All parts of the plant, roots, rhizome, leaves, fruits, seeds and gum are used for the treatment of various disorders, such as wound healing, antidiarrheal, antiulcer, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 12–22 Read article
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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