The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product by Didik J. Pursito, Eko H. Purnomo, Dedi Fardiaz, Purwiyatno Hariyadi

“…At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.…”
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Analysis of consumer perception and main economic aspects of the non-alcoholic beer market by H.M. Tarasiuk, A.O. Chahaida, O.I. Prylypko

“…The analysis showed that after a significant reduction in beer production in Ukraine in 2022, volumes began to recover in 2023. …”
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An Evaluation of the Possibility of Using Buckwheat Hulls as an Addition to Bread by Joanna Maria Klepacka, Marta Czarnowska-Kujawska

“…The lower rates for texture in these samples resulted from their poorer elasticity and softness, which may result from the reduction of the structure-forming effect of gluten by the introduction of gluten-free proteins derived from buckwheat hulls. …”
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Optimization of preparation process of fermented peanut milk complexed with hypoallergenic protein Ara h 1 and probiotics by SUN Chang, LU Chen-yu, LI Tie-zhu, HU Ji-mei, HUANG Wei

“…The compound fermented peanut milk with probiotics was prepared, and the taste, histological state and flavor of the product were evaluated. …”
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Co-encapsulation of probiotics and iron by spray drying: a comprehensive review by Quellen Machado Ribeiro, Thaiane Marques da Silva, Iasmin Caroline de Almeida Veeck, Stéphanie Pareira Torres, Vandré Sonza Pinto, Alexandre José Cichoski, Clóvis Paniz, Érico Marlon de Moraes Flores, Fábio Andrei Duarte, Cristiano Ragagnin de Menezes

“…Nonetheless, these nutrients, whether in the form of pills or fortified foods, can impart an unpleasant taste, react with other ingredients, or alter the color of the product. …”
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The influence of soil carbonates on highbush blueberry plants in the conditions of the Kabardino-Balkarian Republic by E. M. Egorova, F. D. Taumurzaeva, A. A. Abregov

“…The accumulation of sugar in berries with increased soil carbonate decreases by2.3%, which significantly affects their taste. As a result of the research, a negative effect of soil carbonates on the development of blueberry plants has been noted, as well as yield reduction by 79.5%. …”
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Production and Evaluation of Kleija-Like Biscuits Formulated with Sprouted Mung Beans by Hassan Barakat, Raghad M. Alhomaid, Raya Algonaiman

“…Furthermore, the glycemic response of these biscuits demonstrated a notable reduction. Sensory evaluations indicated high consumer acceptance, particularly in taste, texture, and overall appeal. …”
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Probiotic-Based Optimization of Pistachio Paste Production and Detoxification of Aflatoxin B1 Using Bifidobacterium lactis by Mehdi Pakizeh, Leila Nouri, Mohammad Hossein Azizi

“…The results showed a significant reduction in the aflatoxin B1 level in pistachio paste. …”
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PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS by Filiz Yangilar, Emre Kabil, Fırat Yılmaz

“…But because of heat heat processing in foods (aroma, taste, vitamin loss, damage in texturel structure) some negatiations are observed. …”
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Protein hydrolysate as a source of bioactive peptides in diabetic food products by O. V. Zinina, A. D. Nikolina, D. V. Khvostov, M. B. Rebezov, S. N. Zavyalov, R. V. Akhmedzyanov

“…According to the obtained recipes, beverages were produced in the laboratory conditions and their taste was assessed. An effect of the beverage on glucose reduction in the blood of laboratory animals was assessed upon single peroral administration with a dose of 1.3 ml before the main meal. …”
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Impacts of Fertilization Regimes on Yield and Grain Quality in Diverse Rice Genotypes Under Cold Temperate Conditions by Guo-Hua Ding, Bao-Jia Han, Kai Liu, Jin-Song Zhou, Liang-Zi Cao, Lei Lei, Liang-Ming Bai, Guang Yang, Yu Luo, Man-Li Wang, Wen-Xiu Hou, Yan-Song Ma, Yang Ren, Yan-Jiang Feng, Shi-Chen Sun

“…Line 4 and Longdao 17029 show potential as novel germplasms for improving yield and taste quality. Moderate nitrogen reduction, combined with bio-organic fertilizer application, enhances rice taste value.…”
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Prevention of obesity and overweight in young children by А. A. Pisareva

“…Dietotherapy includes a reduction in the total caloric of the diet, due to an increase in the use of fruits and vegetables, as well as a reduction in fats and refined carbohydrates. …”
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Relative Efficacy of Quercetin Compared with Benzydamine Hydrochloride in Minor Aphthae: A Prospective, Parallel, Double Blind, Active Control, Preliminary Study by Maitreyi Pandya, Anupama N. Kalappanavar, Rajeshwari G. Annigeri, Dhanya S. Rao

“…Quercetin showed statistically highly significant ulcer size reduction as compared to benzydamine hydrochloride. …”
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Solvent solutions: comparing extraction methods for edible oils and proteins in a changing regulatory landscape. Part 6: Impacts on meal quality☆ by Carré Patrick, Borah Chandra Dev, Piofczyk Thomas, Hadjiali Sara

“…Alternative solvents with higher water miscibility may lead to more effective reduction of GLS in rapeseed meal due to increased moisture in the desolventizer. …”
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Investigation of Aroma Release and Rheological Properties in Dairy Desserts with Reduced Fat Content by Müge Baysal, Yeşim Elmacı

“…To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, λ-carrageenan, κ-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. …”
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The Quality and Composition of Iranian Low-Salt UF-White Cheese by Alireza Shahab Lavasani

“…In cheese, the reduction of salt is still a challenging task, as sodium chloride exerts multiple and fundamental functions. …”
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Clinical and functional manifestations of hypervolemia in patients with arterial hypertension by O. B. Poselyugina, S. A. Nilova, V. S. Volkov, Al Galban Hakhed

“…In total, 440 patients with Stage I-II AH were examined, including assessment of salt taste sensitivity threshold (STST), 24-hour urinary Na excretion, and NaCl excretion. …”
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Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chip... by T. V. Pershakova, T. V. Yakovleva, Yu. N. Chernyavskaya, D. V. Kotvitskaya, A. A. Tyagushcheva

“…Microwave treatment reduced humidity to 3.4%, citric acid – to 3.6%, saline solution – to 4.6%, while complex treatment did not affect the reduction in moisture content of the dry product and, in general, the duration of drying. …”
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Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets by Shuting Huang, Shuji Liu, Ping Wen, Xiangyang Lin, Xiaoting Chen, Yongchang Su, Yuping Xie, Huawei Zheng, Yihui Chen, Zhiyu Liu

“…A comprehensive analysis of all the indicators demonstrated that the fillets with an initial water content of 65% (BMC-65) achieved the best sensory qualities after roasting in terms of taste and flavor. An appropriate reduction in the initial water content helped to improve the texture and appearance of the fillets while delaying the degradation of proteins and lipids. …”
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Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods by Heba, A. Barakat, Nahed, L. Zaki, Naglaa, A. Shedeed

“…This study aimed to develop gluten-free biscuits with enhanced nutritional value and taste, while reducing high-calorie ingredients, particularly sugar. …”
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