Gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile compounds across various commercial smoked products ...

The Muscle Foods and Sensory Laboratory in the Department of Food Science, Nutrition and Health Promotion will hold a bacon taste tasting/sensory analysis Thursday [May 18]. The panels will be held ...

Research involving the University of the Basque Country has resulted in a methodology to reliably and objectively analyze the sensory characteristics of wine. This is a standard tool that uses a ...

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage. There has been a surge of interest ...

Texture, while an indicator of the type of food and its unique qualities, is also an index of quality. Its importance lies in the fact that it can affect processing and handling, influence habits, and ...