Robust, magnetic cellulose/Fe3O4 film with anisotropic sensory property

Cellulose ◽  
2021 ◽  
Author(s):  
Chaoran Qin ◽  
Wen Yang ◽  
Yang Wang ◽  
Lina Zhang ◽  
Ang Lu
Keyword(s):  
Sensory Property

scholarly journals The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage

2021 ◽  
Vol 13 (Aquaculture) ◽  
pp. 52-63
Author(s):  
Minh Phu Tran ◽  
Thi Kim Duyen Huynh ◽  
Le Anh Dao Nguyen ◽  
Thi Nhu Ha Nguyen ◽  
Quoc Thinh Nguyen ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Psidium Guajava ◽  
Control Treatment ◽  
Ice Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Rachycentron Canadum ◽  
Sensory Property ◽  
Ice Water ◽  
Water Holding

The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.

CHAPTER 2: Sweetness as a Sensory Property

1998 ◽  
pp. 9-16 ◽  
Author(s):  
Robert S. Shallenberger
Keyword(s):  
Sensory Property

scholarly journals The Role of Post-Ingestive Feedback in the Development of an Enhanced Appetite for the Orosensory Properties of Glucose over Fructose in Rats

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 807 ◽  
Author(s):  
Kevin P. Myers ◽  
Megan Y. Summers ◽  
Elizabeth Geyer-Roberts ◽  
Lindsey A. Schier
Keyword(s):  
Taste Receptor ◽  
Glucose Consumption ◽  
Sweet Taste ◽  
Taste Quality ◽  
Sensory Properties ◽  
Control Group ◽  
Sensory Property ◽  
Matched Group ◽  
Group A

The simple sugars glucose and fructose share a common “sweet” taste quality mediated by the T1R2+T1R3 taste receptor. However, when given the opportunity to consume each sugar, rats learn to affectively discriminate between glucose and fructose on the basis of cephalic chemosensory cues. It has been proposed that glucose has a unique sensory property that becomes more hedonically positive through learning about the relatively more rewarding post-ingestive effects that are associated with glucose as compared to fructose. We tested this theory using intragastric (IG) infusions to manipulate the post-ingestive consequences of glucose and fructose consumption. Food-deprived rats with IG catheters repeatedly consumed multiple concentrations of glucose and fructose in separate sessions. For rats in the “Matched” group, each sugar was accompanied by IG infusion of the same sugar. For the “Mismatched” group, glucose consumption was accompanied by IG fructose, and vice versa. This condition gave rats orosensory experience with each sugar but precluded the differential post-ingestive consequences. Following training, avidity for each sugar was assessed in brief access and licking microstructure tests. The Matched group displayed more positive evaluation of glucose relative to fructose than the Mismatched group. A second experiment used a different concentration range and compared responses of the Matched and Mismatched groups to a control group kept naïve to the orosensory properties of sugar. Consistent with results from the first experiment, the Matched group, but not the Mismatched or Control group, displayed elevated licking responses to glucose. These experiments yield additional evidence that glucose and fructose have discriminable sensory properties and directly demonstrate that their different post-ingestive effects are responsible for the experience-dependent changes in the motivation for glucose versus fructose.

Castration age and growth, meat production and meat quality of Nellore male cattle

2020 ◽  
Vol 60 (5) ◽  
pp. 725
Author(s):  
R. J. Anaruma ◽  
L. G. Reis ◽  
P. E. de Felício ◽  
S. B. Pflanzer ◽  
S. Rossi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Weight ◽  
Age And Growth ◽  
Meat Production ◽  
Quality Traits ◽  
Muscle Area ◽  
Sensory Property ◽  
Meat Quality Traits

Castration in beef cattle production has been proposed to reduce sexual and aggressive behaviour, increase carcass fat deposition, and improve meat quality traits, such as tenderness and juiciness. The aim of the present study was to evaluate the effects of the age of castration on performance, subprimal yield and meat quality of Nellore cattle raised on a pasture system. A total of 24 Nellore males were raised in a grass-fed system with Brachiaria brizantha since birth until slaughter (at 30 months old). Three treatments were assigned: castration at weaning (CW); castration at 20 months old (C20); and intact bulls (NoC). Males were weighed, and muscle and fat thickness were periodically evaluated by ultrasonography. The cold carcass weight, dressing and carcass pH (pH 24), and subprimal cut weights were recorded after 24 h of chilling. Samples of Longissimus lumborum (LL) were taken to measure meat quality traits. Animals that were castrated at weaning had lower bodyweight after 10 months of age with no changes in the supplement intakes, average daily gain, hot carcass weight and cold carcass weight compared with NoC. Intact males had greater cooking losses and carcass yield compared with others, with no differences for LL pH 24 according to the treatments. The castration did not change the LL muscle area, but decreased total forequarter, chunk, shoulder and eye of round weights, and increased the back fat over LL and rump fat. Animals castrated at weaning had higher marbling compared with others. In addition, regardless of age, castration improved tenderness, increased LL total lipids and decreased moisture compared with NoC. For sensory property, steers castrated at 20 months of age had lower juiciness, and NoC had a greater global sensory property compared with steers castrated at 20 months old. In conclusion, steers castrated at weaning had lower growth rate, final bodyweight and meat production compared with intact males. However, when castration was performed at 20 months, animals did not differ in most cases from castration at weaning and NoC. Tenderness was improved by castration, but sensory traits did not differ between groups.

Electrogenerated Chemiluminescence and Sensory Property of Rubrene Microparticles Immobilized on ITO Electrode

2012 ◽  
Vol 535-537 ◽  
pp. 1262-1265
Author(s):  
De Bao Xiao ◽  
Li Li Liu ◽  
Zhan Jun Gu
Keyword(s):  
Methylene Blue ◽  
Organic Molecule ◽  
Solvent Evaporation ◽  
Electrogenerated Chemiluminescence ◽  
Evaporation Process ◽  
Sensory Property ◽  
Ito Electrode ◽  
Solvent Evaporation Process

We have prepared the rubrene microparticles through a solvent evaporation process, during which the as-prepared microparticles were immobilized directly onto ITO electrode. It is found that the rubrene microparticles exhibit strong electrochemiluminescent emission in the presence of the co-reactant tripropylamine. The rubrene microparticles can be employed as an electrochemiluminescent sensor, chemically and biologically, for detection of methylene blue and glucose. This work demonstrates that the microstructured architecture of electroluminescent organic molecule is applicable as emitter in electrochemiluminescent sensor.

scholarly journals Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

2015 ◽  
Vol 35 (1) ◽  
pp. 100-107 ◽  
Author(s):  
Andrea Carla da Silva Barretto ◽  
Maria Teresa Bertoldo Pacheco ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Chemical Composition ◽  
Low Fat ◽  
Sensory Property

scholarly journals Relationship between Sensory Property and Warner-Bratzler Shear Force for Prediction of Tenderness for Branded Hanwoo Beef

2009 ◽  
Vol 29 (1) ◽  
pp. 40-46 ◽  
Author(s):  
Jin-Hyoung Kim ◽  
Soo-Hyun Cho ◽  
Pil-Nam Seong ◽  
Da-Woon Jeong ◽  
Tae-Sik In ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Property

scholarly journals Nutritional and Sensory Property of Chips Made from Potato (S. T.)

2018 ◽  
Vol 14 (5) ◽  
pp. 1-8
Author(s):  
Tizita Mamo
Keyword(s):  
Sensory Property
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